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

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4.5 18 16
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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!
Featured In: Cannoli Recipes
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 15 servings


  • 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
  • 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: 213 calories, 8g fat (2g saturated fat), 18mg cholesterol, 160mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  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

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MulberryBush User ID: 8966093 261505
Reviewed Feb. 18, 2017

"I'm rating it as looking devilishly delicious. Canola oil is very bad for you, I was wondering if I could swap it with coconut oil or avocado oil? Anyone try to substitute stevia for the sugar? Can't wait to make this this week."

jmkasprak User ID: 2880256 102946
Reviewed Mar. 9, 2014

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

miserybiz29 User ID: 6110175 173692
Reviewed Jul. 20, 2011

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

quills User ID: 3308248 111858
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."

Mickey1200 User ID: 5771938 173690
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."

mamarlow1 User ID: 215880 172320
Reviewed Feb. 24, 2011

"This is delicious and so easy to make."

wich20 User ID: 3906599 104024
Reviewed Feb. 24, 2011

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

nannyto15 User ID: 1591097 171113
Reviewed Feb. 24, 2011

"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!"

Loiscooks User ID: 3656565 172240
Reviewed Feb. 20, 2011

"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."

pooh-ann User ID: 5764633 173689
Reviewed Feb. 19, 2011

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

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