Sprinkle Birthday Cake filled and frosted with a simple, whipped vanilla buttercream. Pastel rosettes and swirls make the outside just as cheery as the inside!Read More
Wow! Thank you all for the well wishes and support on my 2nd blog birthday! I've enjoyed reading all of your comments and have been reminded once again why I enjoy blogging. Heart = Full. Thank you!
As promised, I am sharing the recipe for the delicious cake inside the pretty buttercream exterior. Cocoa Cannoli Cake with mini chips.
What happens when you have a Costco-sized tub of ricotta that is nearing its expiration date? Throw it in everything you can! I absolutely love putting ricotta on toasted bread to make sweet and savoury crostini. My favourite is to top it with a drizzle of honey, a pinch of salt, and some fruit. Grilled or broiled fruit it the best! From pears and plums to roasted apricots and even grapes - your topping options are endless. And for a heartier, more savoury option - there is always prosciutto. Yum!! Well, in a small effort to be a bit healthier, I stopped buying my weekly baguette (yes, I still eat cake and sweets, so how can I really expect to be "healthier" you ask? It's all about finding balance somewhere hehe). Without my beloved bread to top my ricotta with, I needed to find alternative uses for the stuff.
To me, ricotta doesn't taste too cheesy. It does have some tang to it, but hardly any more than buttermilk or sour cream - both usual suspects in my cake recipes. I figured, why not swap in some ricotta as the dairy for a new cake? And, success! The ricotta created an extremely moist and tender crumb, but still sturdy enough to suspend handfuls of mini chips. I decided to turn this ricotta cake into a cannoli cake by adding in some mini chocolate chips and pairing it with a super creamy filling. I added a bit of cocoa powder to a luscious mascarpone-cream cheese filling to slather between layers of ricotta chip cake. The cocoa cuts some of the sweetness but keeps the slight tang that makes cream cheese frosting soooo good. I'm telling you, this might be the very best tasting cake I have made yet!
I am not usually one to shy away from trying out new pastries, accepting most recipes as a challenge. However, I really don't see myself making homemade cannoli any time soon (I'm not great when it comes to frying things), so I am glad my tastebuds and belly can be satisfied with this cake version. Perhaps one day I will tackle the Italian treat! But for now, this cake:
Cocoa Cannoli Cake
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 egg yolks
- 3/4 cup ricotta cheese
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest (optional)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 3/4 cup mini chocolate chips
- 4 tablespoons unsalted butter, softened (1/2 stick)
- 2 ounces cream cheese, softened
- 2 cups confectioner's sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 cup mascarpone, softened
- Vanilla buttercream
- Preheat oven to 350 degrees. Grease and flour four 6-inch baking pans.
- Sift together the dry ingredients and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add in the butter and mix until light and fluffy (3 to 5 minutes).
- Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low, add in the vanilla, zest (if using), and egg yolks - one at a time.
- Add the ricotta and mix until combined.
- Stop the mixer and scrape down the bowl.
- With the mixer on low, add in half of the dry ingredients. Stream in the milk while the mixer is still running.
- Add in the remaining dry ingredients and mix until just combined.
- Stop the mixer and fold in the chocolate chips.
- Evenly distribute the batter between the prepared pans and bake for 25-28 minutes, or until a toothpick inserted in the centre of the cakes comes out clean.
- Let cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
- For the filling, place the 4 tablespoons butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth.
- Carefully add in the sugar, coco, and vanilla and mix on low until just combined.
- Turn mixer up the medium and mix until smooth.
- Stop the mixer and fold in the mascarpone until combined.
Assembly: Evenly distribute the cocoa cream filling between the layers of cake and frost with your favourite vanilla buttercream. Be sure to check out my tutorial for the buttercream flower crown!
If you don't already have a chocolatey fudge frosting in your recipe box, this one is for you. And even if you do, it is sure worth a try ;) Because really, what is more mouth-watering than fluffy- swirly fudge frosting?
This recipe is truly my favorite fudge birthday cake. Not only is the texture beautiful, the taste is perfectly chocolatey without being too rich or overpowering. Pair this fudge frosting with a Classic Chocolate Cake for everyday decadence. With real butter, vibrant coffee, and a pinch of salt, these chocolatey flavors really sing.
FAVORITE FUDGE BIRTHDAY CAKE FROSTING
- 1 cup unsalted butter, room temperature
- 1 cup unsweetened cocoa powder
- 3 1/2 cups sifted confectioner's sugar
- 2 teaspoons pure vanilla paste or extract
- 4 tablespoons milk
- 1/4 teaspoon salt
In the bowl of an electric, cream the butter with a paddle attachment and the mixer on medium-high for about 3-5 minutes. Turn the mixer to medium-low and gradually add in the remaining ingredients. Once combined, mix on medium-high until fluffy. Add a touch more milk to achieve desired consistency.
CLASSIC CHOCOLATE CAKE RECIPE
- 2 1/2 cups granulated sugar
- 1/2 cup oil (canola or safflower are best)
- 2 eggs + 1 egg yolk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- 1 1/4 cups unsweetened cocoa powder
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 cups milk
- 1 1/4 cups warm coffee
Preheat oven to 350 degrees. Sift flour, baking soda, cocoa, and salt. Set aside.
Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined - about 1 minute. With the mixer on low, add the eggs one at a time. Stir in extracts. Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and coffee) until smooth. Be sure to scrape down the sides of your mixing bowl with a spatula between batches.
Pour into prepared cake pans and bake in a 350 degree oven until centers are done (about 20 minutes for three 8" round pans).
Photos by Chantel Elder- Eleakis and Elder Photography