Description

Chocolate cannoli bundt cake is a twist on a basic chocolate cake that meshes perfectly with the classic Italian cannoli dessert.

Ingredients

Units Scale

For the cannoli filling:

8 oz (252 g) cream cheese (full-fat), softened
4 oz ricotta cheese (full-fat)
1/4 cup (50 g) granulated sugar
1/4 tsp orange zest
2 tsp sweet Marsala wine
1 tsp pure vanilla extract
1 large egg, at room temperature
1 tsp all-purpose flour
1/2 cup mini chocolate chips

For the chocolate bundt cake:

1 3/4 cups (220 g) all-purpose flour
3/4 cup (65 g) unsweetened natural cocoa powder (I used Hershey's)
1 3/4 cups (350 g) granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp table salt
2 tsp espresso powder (optional)
1/2 cup (120 ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 cup (180 g) full fat sour cream, at room temperature
1/2 cup (120 ml) buttermilk, at room temperature
2 teaspoons pure vanilla extract
1/3 cup (80 ml) boiling hot water (see Note below)

For serving:

2 tbsp confectioners' sugar
Whipped cream
Hot fudge sauce

Cook Mode Prevent your screen from going dark

Instructions

To make the cannoli filling: Add all of the ingredients except the flour and chocolate chips to the bowl of a stand mixer with the paddle attachment or medium bowl with a hand mixer. Beat at medium high speed until completely combined and the smooth, about 1 minute. Stir the flour and mini chocolate chips together in a small bowl until the chips are completely coated in flour. Pour the chips and remaining flour into the cannoli mixture and stir them in by hand until evenly distributed. Cover the bowl with plastic wrap and refrigerate while you make the cake batter.
To make the cake batter: Preheat oven to 350° F. Grease a 10-inch bundt pan which holds 12 cups of batter with butter and dust with flour or spray with a baking spray like Pam for Baking.
In a large bowl, add the flour and then sift in the cocoa powder. Add the sugar, baking soda, baking powder, salt, and espresso powder (if using). Gently whisk all of the ingredients together until the mixture is completely a chocolate color.
In a medium bowl, whisk the oil, eggs, sour cream, buttermilk, and vanilla together until completely combined.
Pour the wet ingredients into the dry ingredients and whisk until completely combined, about 20 to 30 seconds. Whisk in the hot water. The batter should be pourable with no traces of flour or loose water remaining.
Remove the cannoli filling from the fridge and give it a couple of good stirs. Pour ⅔ of the batter into the bundt pan. Gently spoon the cannoli batter over the cake batter, keep the filling to the center of the batter so it doesn’t touch the edges of the pan (see photo in the post above). Pour the remaining batter into the pan in a steady motion. You don’t want to flood the cannoli filling, just cover it up. Smooth out the top of the batter.
Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out with just a few crumbs clinging to it.
Allow the cake to cool in the pan on a wire rack for 2 hours. Invert the cake out onto the rack and allow it to cool completely. Wrap the cake tightly in plastic wrap and refrigerate for at least 2 hours. I left my cake in the fridge overnight before slicing and serving.
Before serving, dust the top of the cake with a heavy sprinkle of confectioners’ sugar. Slice and serve with whipped cream and hot fudge sauce, if desired.

Notes

You can heat the water in the microwave in a Pyrex glass measuring cup (or similar brand) at 30-second intervals until it starts to boil. Keep an eye on it and be careful when taking the cup out of the microwave – you may need a pot holder for the handle.

Smells Like Home original recipe | cake recipe adapted from Sally’s Baking Addiction

Prep Time: 30 minutes
Cooling Time: 6 hours
Cook Time: 55 minutes
Category: cakes | cupcakes
Cuisine: American