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Easy Cannoli Cake: A No-Bake Dessert with Ricotta and Chocolate Chips Recipe

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3.9 from 31 reviews

This Easy Cannoli Cake is a luscious no-bake dessert perfect for every occasion. Featuring layers of delicate frozen pound cake, creamy ricotta filling studded with mini chocolate chips, and a rich chocolate ganache topping, this cake delivers all the flavors of a traditional cannoli without the fuss. It’s simple to assemble, requires no baking, and makes an impressive dessert that’s sure to delight family and friends.

  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings

Ingredients

Pound Cake

  • 16-ounce (454 g) frozen pound cake (family size)

Ricotta Filling

  • 15-ounce (425 g) container whole milk ricotta cheese
  • ¾ cup (88 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup (170 g) mini chocolate chips (for filling)
  • 1 cup (237 ml) heavy whipping cream (to be whipped)

Chocolate Ganache & Topping

  • 1 cup (237 ml) heavy whipping cream (for ganache)
  • 1 cup (170 g) mini chocolate chips (for ganache)
  • Remaining mini chocolate chips for topping (about 2 ounces / 56 g)

Instructions

  1. Prepare the Pound Cake: If the pound cake is not already frozen, place it in the freezer for about 30 minutes to firm up, making it easier to slice. Using a serrated knife, slice the cake into uniform ¼-inch thick pieces. This ensures even layering of the cake.
  2. Make the Ganache: Heat 1 cup of heavy whipping cream in a microwave-safe bowl for about 90 seconds until hot but not boiling. Add 1 cup of mini chocolate chips, making sure they are submerged. Let sit for 2 minutes to soften the chocolate, then stir until smooth and glossy. If some chips remain unmelted, microwave for 15-second intervals, stirring in between until fully melted. Refrigerate the ganache to chill and firm up while preparing the filling.
  3. Prepare the Cannoli Filling: In a medium bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup of mini chocolate chips evenly into the mixture.
  4. Whip the Cream: In a separate bowl, whip the remaining 1 cup of heavy whipping cream with a hand mixer or immersion blender until stiff peaks form. Gently fold the whipped cream into the ricotta mixture in two batches, blending just until fully combined to keep the filling light and fluffy.
  5. Assemble the Cake: Layer half of the sliced pound cake evenly at the bottom of an 8×8-inch or 9×9-inch square pan. Press gently to remove air pockets. Spread half of the cannoli filling evenly over the cake layer.
  6. Layer and Repeat: Add another layer of pound cake atop the filling, pressing gently. Spread the remaining cannoli filling over this second cake layer. Finish by adding a final layer of pound cake on top.
  7. Top with Ganache: Stir the chilled ganache to ensure it’s smooth and pourable. Pour it evenly over the top layer of pound cake, spreading to cover completely. Be generous to create a rich, glossy topping.
  8. Chill the Cake: Sprinkle the remaining mini chocolate chips over the ganache for decoration. Place the cake in the refrigerator and chill for at least 3 hours or overnight to allow the layers to set and the flavors to meld. After 15 minutes chilling, cover the cake to prevent drying out.

Notes

  • Freezing the pound cake prior to slicing ensures cleaner, uniform slices essential for layering.
  • Drain the ricotta if it’s watery to prevent a too-thin filling that might affect the cake’s structure.
  • Use whole milk ricotta for a richer, creamier filling compared to part-skim versions.
  • When folding whipped cream into the ricotta mixture, use gentle strokes to maintain the light and airy texture.
  • This dessert is best served chilled and can be stored in the refrigerator covered for up to 3 days.
  • Use a serrated knife for cleaner pound cake slices to avoid crumbling.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Find it online: https://yourdailycook.com/easy-cannoli-cake-a-no-bake-dessert-with-ricotta-and-chocolate-chips-recipe/