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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

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.
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.