Print Options

Back to Chocolate Cannoli Cake >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate Cannoli Cake

Chocolate Cannoli Cake
Hints of orange and coffee lend standout flavor to Mary Bilyeu's elegant Chocolate Cannoli Cake. “A variation of this cake was a finalist in the ‘Best Cake in Michigan’ contest,” she writes from Ann Arbor, Michigan. You’ll be shocked that something so good has just 8 g of fat per serving!
15 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 egg white, lightly beaten
  • 1 cup reduced-fat ricotta cheese
  • 1/4 cup sugar
  • 1 tablespoon cold brewed coffee
  • 2 teaspoons grated orange peel
  • 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 egg
  • 1 egg white
  • 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 peel. Stir in chocolate chips; set aside.
  • In a large bowl, combine the first eight batter ingredients; beat
© Taste of Home 2013

2 of 2

Chocolate Cannoli Cake (continued)

Directions (continued)

  • until well blended. Combine the flours, cocoa, baking powder and
  • salt; gradually beat into sugar mixture until blended.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Top with heaping tablespoons of ricotta mixture; cut through batter
  • with a knife to swirl.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Refrigerate
  • leftovers. Yield: 15 servings.
Nutrition Facts: 1 piece equals 213 calories, 8 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
© Taste of Home 2013