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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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(11-17) of 17 reviews

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Reviewed on Feb. 17, 2011 by Netizen

I don't like orange zest in things either. Orange juice, meh. You could probably use apple juice. That wouldn't over power other flavors. Otherwise skim milk would probably work, too.

Reviewed on Feb. 17, 2011 by dokey347

I wanted to thank Lynette for the idea of using Kahlua instead of coffee. That sounds like a good idea!

Reviewed on Feb. 17, 2011 by pooh-ann

I would like to make this cake but I am not a big fan of orange zest or orange juice in recipes is there something else that I could use instead of that?

Reviewed on Feb. 17, 2011 by MichelleChadmeir

I made this cake for a dinner party with friends. Everyone absolutely loved this incredibly moist cake. Within the week, I made 2 more cakes ... one to bring to work, where it got rave reviews and one for my 18-year-old son who requested a full cake for himself. This coming from the kid who does not usually care for chocolate! He ate the entire cake himself within a three-day period.

Reviewed on Feb. 17, 2011 by Lynnette Olson

I made this delicious recipe but changed one ingredient. I used Kahlua in place of the coffee. We took it to my in-laws and got rave reviews. I would definitely make this again. It is now in my book of family recipes. Easy to make and delicous!!!

Reviewed on Jan. 06, 2011 by hofriedman

Came out great. Everyone loved it!

Reviewed on Dec. 21, 2008 by PatNooch

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