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Chocolate Cannoli Cake Recipe
Chocolate Cannoli Cake Recipe photo by Taste of Home

Chocolate Cannoli Cake Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 15 servings

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

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.

Directions

  1. In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate Cannoli Cake in Light & Tasty February/March 2008, p31

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.

Reviews for Chocolate Cannoli Cake

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 9, 2014

This cake was just a little too moist and the ricotta mixture sank to the bottom. Weird.

MY REVIEW
Reviewed Jul. 20, 2011

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

MY REVIEW
Reviewed Mar. 21, 2011

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.

MY REVIEW
Reviewed Mar. 8, 2011
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.
MY REVIEW
Reviewed Feb. 24, 2011

This is delicious and so easy to make.

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