Easy Cannoli Cake
Easy Cannoli Cake is a creamy, no-bake delight with ricotta and chocolate ganache. This simple recipe delivers a no-bake Italian dessert perfect for gatherings or indulgent nights.
Ingredients
- 1 frozen pound cake 16 oz / 454 g
- 15 oz 425 g whole milk ricotta cheese
- 12 oz 340 g mini chocolate chips, divided
- 1 tsp vanilla extract
- 2 cups 473 ml heavy whipping cream, divided
- ¾ cup 88 g powdered sugar
Instructions
Prepare Ganache
- I heat 1 cup heavy cream in a microwave-safe bowl for 90 seconds, add 1 cup mini chocolate chips, let sit 2 minutes, stir until smooth, and chill in the fridge for this simple recipe.
Make Ricotta Filling
- I whisk 15 oz ricotta, ¾ cup powdered sugar, and 1 tsp vanilla in a medium bowl, then stir in ½ cup mini chocolate chips for this creamy layered cake.
Whip Cream
- I beat 1 cup heavy cream with a mixer until stiff peaks form, then gently fold half into the ricotta mixture, followed by the rest, for this Italian-inspired treat.
Slice Pound Cake
- I use a serrated knife to slice a frozen 16 oz pound cake horizontally into three even layers for this no-bake Italian dessert.
Assemble Cake
- I place the bottom layer on a serving plate, spread with ricotta filling, add the middle layer with more filling, and top with the final layer for this creamy layered cake.
Top and Garnish
- I spread cooled ganache over the top, letting it drip slightly, and sprinkle extra mini chocolate chips for this Easy Cannoli Cake.
Notes
- Drain ricotta if watery for best texture.
- Do not overmix whipped cream into ricotta to maintain fluffiness.
- Chill the cake before slicing for neater presentation.
- Store in an airtight container in the fridge up to 4 days.
- Optional garnishes: crushed pistachios, citrus zest, or fresh berries.
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