Ricotta-Mascarpone Cannoli Cake Filling
Ingredients
Filling- 16 oz. BelGioioso Ricotta con Latte® Whole Milk cheese
- 8 oz. BelGioioso Mascarpone cheese
- 1/2 cup confectioners sugar
- 1 tsp. pure vanilla extract
- Zest from one orange
- 1 cup mini chocolate chips
- 2 cups all-purpose flour, sifted
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup whole milk
- 2 tsp. pure vanilla extract
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 4 large eggs
Dark Chocolate Ganache
- 8 oz. semi-sweet dark chocolate bar, finely chopped
- 1 cup heavy whipping cream
Directions
For the filling: Whisk the Ricotta and Mascarpone cheese together until well combined. Add the sugar, vanilla and zest and whisk until filling is slightly whipped. Fold in the chocolate chips, cover and refrigerate until ready to assemble.For the cake: Preheat oven to 350˚F. Line the bottom of two 9″x2″ round cake pans with parchment paper.
Combine flour, baking powder and salt together; set aside. In a small bowl, combine milk and vanilla together and set aside.
Beat butter until creamy and add sugar until combined. Add one egg at a time. Add dry ingredients, milk and vanilla; beat until combined.
Pour batter into prepared pans and bake about 25 minutes. Let cakes cool before inverting onto a plate for layering with the cannoli cream. Top with a dark chocolate ganache and eat immediately or refrigerate.
For the ganache: Place chocolate in a medium heatproof bowl. Heat cream in small saucepan over medium heat until it begins to gently simmer. Pour over chocolate and let sit for a few minutes before stirring to combine completely. Immediately, drizzle over cake and smooth out if desired.