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Chocolate Cannoli Cake Recipe

Chocolate Cannoli Cake Recipe photo by Taste of Home

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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!

This recipe is:

Healthy

Diabetic Friendly

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Chocolate Cannoli Cake Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 15 Servings

25 25 50

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 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.

Nutritional 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.

Originally published as Chocolate Cannoli Cake in Light & Tasty February/March 2008, p31

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Reviews for Chocolate Cannoli Cake

Chocolate Cannoli Cake

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(1-10) of 17 reviews

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Reviewed on Jul. 20, 2011 by miserybiz29

the family loved it!!! personally, i thought the smell was quite odd however

Reviewed on Mar. 21, 2011 by quills

This was very easy to make. I substituted Kahlua for the coffee and it was delicious! My whole family really likes this cake. Next time I will add some chocolate chips and walnuts to the cake batter.

Reviewed on Mar. 08, 2011 by Mickey1200

The cake is better a day or two later. Wonderfully moist. I added some icing made of lemon juice and powder sugar and drizzled on top. It's a keeper.

Reviewed on Feb. 24, 2011 by mamarlow1

This is delicious and so easy to make.

Reviewed on Feb. 24, 2011 by wich20

I made this cake this week and it is delicious. I will make it again.

Reviewed on Feb. 24, 2011 by nannyto15

This was absolutely delicious! I made it a second time and used equal amts the reg. flour and the whole wheat flour with great results!

Reviewed on Feb. 20, 2011 by Loiscooks

This cake was just too rich for us. I substituted Kahlua for the coffee in the ricotta mixture, so maybe that is what made it too rich. I will not be making this again.

Reviewed on Feb. 19, 2011 by pooh-ann

Thank you for the suggestions to use instead of the orange zest and orange juice. I can't wait to make this cake

Reviewed on Feb. 18, 2011 by doxie9

I just made this, and could not wait for it to cool..... and boy.. what a wonderful surprise.. This cake is easy and good..

Reviewed on Feb. 18, 2011 by Netizen

Cherry juice would probably work, too, if you wanted an additional flavor.

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