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