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Chocolate Cannoli Cake

Hints of orange and coffee lend standout flavor to this elegant cannoli-inspired cake. A variation of this cake was a finalist in the Best Cake in Michigan contest. —Mary Bilyeu, Ann Arbor, Michigan
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1 large egg white, lightly beaten
  • 1 cup reduced-fat ricotta cheese
  • 1/4 cup sugar
  • 1 tablespoon cold brewed coffee
  • 2 teaspoons grated orange zest
  • 1/2 cup miniature semisweet chocolate chips
  • BATTER:
  • 1 cup sugar
  • 1/2 cup cold brewed coffee
  • 1/3 cup canola oil
  • 1/3 cup orange juice
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1 tablespoon cider vinegar
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  • In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside.
  • In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoonfuls of ricotta mixture; cut through batter with a knife to swirl.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 213 calories, 8g fat (2g saturated fat), 18mg cholesterol, 160mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 4g protein.

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