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Turn your favorite Italian dessert into a stunning cake. This Cannoli Cake will even have your Italian grandmother singing its praises! Having been raised in an Italian household, Cannolis are essential. I remember my grandfather making them for any and every special occasion. You knew that if you woke up to the smell of hot oil, you were going to have the perfect dessert later in the day. Although I love the traditional cannoli, I also love to play with the filling. The Cannoli Tart that I made a few years back (sorry for the horrible photos) is a new family favorite and a new must for Thanksgiving. This cake however, may have taken its place. It is absolutely stunning and quite the show stopper. This cake does require a bit of time and a buttload of ingredients, but trust me when I say it is worth every second and penny. It is quite a rich cake, therefore small slices are recommended. As usual, I prefer a tall cake therefore I bake the layers in a 7 inch pan. This cake will feed 10-15 people. Check out our visual instruction below in the video! - Cake: - 3 cups cake flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 2 sticks butter , softened to room temperature - 1 1/2 sugar - 4 large eggs , room temperature - 1 tablespoon vanilla extract - 1 1/4 cups buttermilk , room temperature - 3 cups ricotta , drained through a cheesecloth - 1 1/2 cups powdered sugar - 1 teaspoon cinnamon - 3/4 mini chocolate chips - 8-10 mini cannoli shells - 1¼ cups sugar , divided into 1 cup and ¼ cup - 1/3 cup water - 6 large egg whites , room temperature - 3/4 teaspoon cream of tartar - 1 cup Plugrà European salted butter , very soft cut into pieces - 1¼ cup Plugrà unsalted butter , very soft, cut into pieces - 1 heaping teaspoon of ground cinnamon - Ganache: - 1 cup good quality semi sweet chocolate - 1/2 cup heavy whipping cream - 1/4 cup butter - 1 and 1/2 cup mini chocolate chips To make the cake: Preheat your oven to 350 degrees. Spray three 7 inch cake pans with nonstick cooking spray and line the bottoms with a parchment paper circle. In a bowl, combine cake flour, baking powder, salt, and cinnamon and mic to combine. In the bowl of your mixer, beat butter and sugar until it becomes light and fluffy. Add eggs, one at a time, mixing thoroughly before each addition. Beat in vanilla. Alternatively and gradually add flour mixture and buttermilk to the butter/egg mixture, mixing until just combined. Do not over mix. Divide batter into 3 pans and bake for 25-30 minutes or until a knife is inserted and comes out clean. Once baked, allow to cool completely before filling and frosting. To make the cannoli filling: Combine ricotta and powdered sugar and beat for about 5 minutes on high, until fluffy and smooth. Add cinnamon and beat for another minute. Mix in chocolate chips. Place filling into a piping bag attached with a large round tip, and refrigerate for 20 minutes. Once cake has cooled, pipe about 1/2 cup of filling in-between 2 layers. Pipe remaining filling into the mini shells. To make the Italian Meringue: Combine 1 cup of sugar and water in a small sauce pan. Heat sugar and water on medium until boiling (you want large bubbles). In the bowl of your electric mixer, beat egg whites, sugar, and cream of tartar until frothy. Increase your mixer speed to high and beat egg whites until stiff peaks form. Reduce mixer speed to low and slowly and carefully pour hot sugar mixture into egg whites. Slowly increase the mixer speed again and beat until the mixture is no longer hot or warm and is fluffy and doubled in size. (Mixture needs to be as close to room temperature as possible before adding butter). With the mixer set at medium speed, slowly add butter pieces. Mix until smooth. Once smooth, add cinnamon and stir to combine. Assemble and frost cake. Press mini chocolate chips into the bottom half of the cake, carefully. Place in the refrigerator for at least 1 hour. To make the chocolate ganache: Heat chocolate, cream, and butter in a small sauce pan on medium low until it is melted and smooth, stirring constantly. Once melted and smooth, remove from heat and allow to cool until room temperature (15-20 minutes). Pour ganache over top of cold cake and spread with an offset spatula. Top cake with filled cannoli shells and sprinkle with powdered sugar.
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Ako ste bili u potrazi za savrsenom cokoladnom tortom, nasli ste ju. Vec duze vremena strpljivo ceka svoj red da bude isprobana. Definitivno treba biti radjena za neku prigodu.Taaako je ukusna ali i prebogata da bih ju napravila samo za nas dvoje. Jedan komad i secer u krvi vec skace.. Kako B nije ljubitelj cokolade, probao je jedan komad a ostatak su prijatelji sa zadovoljstvom smazali. I naravno , moja malenkost :) Torta s pravom nosi naziv Ta divna Cokoladna Torta. Zao mi je sto vise ne mogu uzivati u novim receptima blogerice Sweet Green. U potpunosti se pronalazim u njenom imenu. Moja strast prema slatkom i prema zdravoj prehrani cini cudnu kombinaciju. Mogla bih zivjeti samo na zelenilu i neizostavnim, mojim najdrazim slasticama.. Ovaj recept takodjer mozete pronaci i na kutiji Hershey's kakaa za kolace te na nekoliko stranih blogova. Svi ga vole.. Biskvit u ovoj torti izuzetno je ukusan i socan. I bez natapanja sirupom. Ovo je americki tip torte gdje nema odvajanja bjelanjaka od zumanjaka i posebnog izradjivanja nego se sve smucka zajedno. Brzo, prakticno i sa odlicnim rezulatom. Kremu mozete napraviti na dva nacina. Mozete ju ostaviti kao ganache, gdje ce vam krema biti kremastije teksture i tamnije boje ili hladnu kremu mozete izmiksati mikserom gdje cete dobiti malo drugaciju teksturu. Biti ce rahlija i svijetlije boje i dobiti cete malo vise na kolicini. U svakom slucaju jednako je ukusna. Ovaj puta kremu sam izradila, no draza mi je u ganache verziji. Čokoladna Torta Biskvit: - 2 salice secera - 1 3/4 salice brasna - 3/4 salice kakaa - 1 zlicica soli - 3 zlicice praska za pecivo - 2 jaja - 1/2 salice ulja - 1 salica mlijeka - 1 salica vruce vode Krema: - 1 i 1/4 salice secera - 1 salica slatkog vrhnja - 150 g tamne cokolade - 125 g maslaca - 1 vanila secer ili 1 zlica vanila ekstrakta .... 1 salica mjera je za 240 ml tekucine i 240 g suhih sastojaka. Dekoracija: - 50 g tamne cokolade - i jos dodatno pola mjere za Kremu (za ruze na torti) Postupak: Prvo napravite kremu. Njoj treba duze da se ohladi. Secer i vrhnje zagrijte do vrenja, smanjite vatru i kuhajte 6 min ( iskreno,ne znam tocno zasto bas 6 min, no tako stoji u receptu). Zatim dodajte maslac i cokoladu i mijesajte dok se sve ne sjedini u jednolicnu smjesu. Dodajte vaniliju i prebacite u drugu plastiku da se ohladi. Dok se krema hladi, napravite biskvit. Pomijesajte sve suhe sastojke u jednoj zdjeli a u drugoj zdjeli pomijesajte jaja,ulje i mlijeko. Vrelu vodu dodajete na kraju. Promijesajte sve, suhe i tekuce sastojke i mijesajte mikserom oko 2 min. Zatim dodajte vrelu vodu. Da vas ne zbuni, tijesto treba biti poprilicno rijetko. Pecite u dvije kore na 175 C, 30 min. Ako nemate dva ista kalupa, pecite jedan za drugim. Probala sam ispeci i kao jedan biskvit pa ga prerezati po pola. Mozete i to ali ce vam se biskvit malo runiti. Predlazem da ga pecete u dva dijela. Kalup obavezno oblozite papirom kako vam smjesa nebi iscurila. Ja sam za svaki slucaj stavila i aluminijsku foliju sa vanjske strane. Nisam htjela riskirati da mi koja kap procuri i zadimi cijelu pecnicu.. Kada se sve ohladi,slozite tortu. Kremu mozete ostaviti kao ganache ili ju mozete izraditit mikserom. Meni je osobno draza kao ganache. Prvi biskvit premazite sa 2/3 kreme,prekrijte sa drugim biskvitom i zavrsite sa ostatkom kreme. Za dekoraciju sa ruzama napravila sam dodatno jos pola mjere za kremu. Postupak za pravljenje ogradice mozete naci ovdje. Dobar tek! THE Chocolate Cake If you have been looking for a perfect chocolate cake, you found one. This cake needs to be made for an occasion. It is delicious and sooo rich. Way to rich to be made just for B and me. One piece of this cake and your sugar level will rise. B is not a big chocoholic. He tried one piece and the rest was finished by our friends and myself :) Well..mostly myself. The Chocolate Cake The cake: - 2 cups sugar - 1 3/4 cups flour - 3/4 cup cocoa - 1 teaspoon salt - 3 teaspoons baking powder - 2 eggs - 1/2 cup sunflower oil - 1 cup milk - 1 cup hot water In one bowl mix all the dry ingredients and in other one eggs,milk and oil. Mix everything together and whip with the mixer for about 2 min. Then add the hot water and mix everything together until combined. The mixture is supposed to be more liquid. Don"t let that confuse you. Just make sure you put the baking paper so that it doesn"t leak out. Just in case, I did the aluminium foil from the outside too. Did not want to risk that couple of drops cause all that smoke in the oven.. Bake in two pans on 175C for 30 min. The filling: - 1 1/4 cup sugar - 1 cup heavy cream - 150 g dark chocolate - 125 g butter - 1 tablespoon vanilla extract In a medium pan bring cream and the sugar to a boil. Lower the heat and let it boil for 6 min. Then add the chocolate and butter and stir until chocolate is melted and everything combined. Add the vanilla and place in another bowl. Let it cool. You can use the filling in two ways. You can leave it like a ganache and have a filling creamy and of darker color, or you can whip it with the mixer and get a filling not as creamy and lighter. Like the one I used on the picture. I have to say I prefer the ganache. Both taste the same, delicious. To assemble the cake: Spread 2/3 of the filling over the first cake layer. Cover with another layer and top with the rest of the filling. The amount of the filling is enough to finish the cake with the thin layer of filling. For the roses decoration I made, I used extra half of filling recipe. The instructions for the chocolate fence decoration you can find here .