Description

This Easy Cannoli Cake combines the classic flavors of cannoli in a simple, no-bake layered dessert. Using store-bought pound cake slices as the base, it features a creamy ricotta filling studded with mini chocolate chips and a rich chocolate ganache topping. Perfectly chilled to set, this cake offers a delightful balance of textures and flavors with minimal effort.

Ingredients

Scale

Pound Cake

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

Filling

15-ounce (425 g) container whole milk ricotta cheese, drained if watery
½ cup (85 g) mini chocolate chips
1 teaspoon vanilla extract
¾ cup (88 g) powdered sugar
1 cup (237 ml) heavy whipping cream

Ganache and Topping

1 cup (236 ml) heavy whipping cream
1 cup (170 g) mini chocolate chips
Remaining mini chocolate chips for garnish (about 3 ounces or 85 g)

Instructions

Prepare the Pound Cake: Freeze the pound cake for about 30 minutes to make slicing easier and cleaner. Using a serrated knife, cut the frozen cake into uniform ¼-inch slices. This ensures even layering and proper fit in your pan.
Make the Ganache: Heat 1 cup of heavy cream in a microwave-safe bowl on high for 90 seconds until hot but not boiling. Add 1 cup of mini chocolate chips, let sit for 2 minutes, then stir until smooth and glossy. If necessary, microwave in 15-second intervals to fully melt the chocolate. Refrigerate the ganache to chill and thicken while preparing the filling.
Prepare the Cannoli Filling: In a medium bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup mini chocolate chips evenly into the mixture.
Whip the Cream: In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form using a hand mixer or immersion blender. Gently fold the whipped cream into the ricotta mixture in two additions, maintaining the fluffy texture without deflating.
Assemble the Cake: Layer the pound cake slices evenly on the bottom of an 8×8 or 9×9-inch square pan, pressing gently to remove air pockets. Spread half of the ricotta filling evenly over the cake layer.
Layer and Repeat: Add a second layer of pound cake slices over the filling, pressing gently, and spread the remaining filling on top. Finish with a final layer of pound cake slices.
Top with Ganache: Stir the chilled ganache to ensure it is smooth and pourable. Pour it evenly over the top of the assembled cake, smoothing it out to fully cover the surface and add a glossy chocolate layer.
Chill the Cake: Sprinkle the remaining mini chocolate chips over the ganache for decoration. Refrigerate the cake for at least 3 hours or overnight to set the layers. After 15 minutes in the fridge, cover the cake loosely to prevent plastic wrap from sticking to the ganache.

Notes

Draining ricotta is important if it appears watery, to avoid a soggy filling.
Freezing the pound cake before slicing ensures clean, even pieces for neat layers.
Use a serrated knife and a ruler for precise slices.
The whipped cream folded into the filling adds lightness and volume.
Refrigerate the ganache until thickened to create a perfect pourable consistency.
Chilling the assembled cake helps the layers to set firmly for clean slicing.
If you prefer, you can make your own pound cake from scratch instead of using store-bought.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Keywords: cannoli cake, easy cannoli recipe, ricotta cake, no bake cake, chocolate ganache cake, Italian dessert, pound cake dessert