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Cannoli Cake




Source of Recipe


The Cake Mix Doctor cookbook


Recipe Introduction


This recipe came recommended from Raine. She is a friend/member at my message board.


List of Ingredients




Cannoli Filling:
3/4 cup sugar
3 tbsp. cornstarch
3/4 cup milk
1 container 15oz. ricotta cheese
1 tbsp. grated orange zest
1 tbsp. sweet Marsala wine (optional)
1 1/2 tsps. pure vanilla extract
1/2 cup minature semisweet chocolate chips

Cake ingredients:
Solid vegetable shortenign for greasing the pans
Flour for dusting the pans
1 pkg. 18.25oz. plain white cake mix
1 cup whole milk
8 tbsp. butter=1 stick, melted
3 large eggs
2 tsps. pure vanilla extract

Frosting:
In the picture in the cookbook Ann Byrn uses the Buttercream though she recommends the choice of either.

Butter Cream Frosting or Chocolate Ganache

Recipe



1. For the filling, place the sugar and cornstarch in a small saucepan and stir in the milk. Cook over low heat, whisking constantly, until the misture thickens and is bubbly, 5 minutes. Remove the pan from the heat and let the mixture cool slightly. Place the ricotta cheese in a large bowl and blend with an electric mixer on low speed until creamy, 1 minute. Fold in the cooled milk and sugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend with the mixer on low speed until well combined, 1 minute. Fold in the chocolate chips. Place a cover on bowl and set aside in the refrigerator while you bake the cake.

2. Place a rack in the center of the oven and preheat the over to 350ºF. Generously grease two 9" round cake pans with shortening, then dust with flour. Shake out the excess flour. set aside.

3. Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with the mixer on low speed fro 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping dowing the sides again, as needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the spatula. Place the pans in the preheated oven side by side.

4. Bake the cake until they look golden brown and spring back when lightly pressed with your finger, about 27-29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

5. Meanwhile, prepare either the Butter Cream Frosting or Chocolate Ganache.

Buttercream Frosting:
8 tbsp.=1 stick butter, at room temp
3 3/4 cup confectioners sugar; sifted
3-4 tbsp. milk
2 tsp. pure vanilla extract.

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the mixer and add the confectioner' sugar, 3 tbsp. milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tbsp. milk if the frosting seems to stiff.

Chocolate Ganache:
3/4 cup heavy whipping cream
8 ounces semisweet chocolate, finely chopped
(Ann recommends using 1 tbsp. Grand Marnier; framboise, or peppermint schnapps-She states these are optional) Personally I'd leave them out.

Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur if using.

To use the ganache as a glaze, let it stand at room temp for 10 minutes before spooning over a cooled cake. to use the ganache as a frosting or filling, let it stand at room temp for 4 hours, or chill it until it thickens and is spreadable.


6. When the cake layers are cool, slice each to half horizontally using a serrated bread knife. Place the bottom of one layer cut side up on a serving platter and frost with a third of the Cannoli Filling. Top with the top of the first layer, cut side down, and frost with another third of the Cannoli Filling. Top with the bottom of the second layer, cut side up, and frost with the remaining third of the Cannoli Filling. Place the top of the second layer, cut side down, on top of the filling. Spread the frosting of your choice on the top and sides of the filled cake with clean, smooth strokes. Chill at least 30 minutes before slicing and serving.

Note:
Store cake covered for up to one week. Or freeze it by wrapping in aluminum foil for up to 6 months. Thaw cake overnight in the refrigerator before serving.