Cannoli Cake

Last week I was asked to make a cannoli cake.  I loved the idea from the start.   I just had to figure out what exactly comprised a cannoli cake. Obviously it needed cannoli filling, that was the easy part, but what type of cake should it be? And what kind of frosting?  There were so many possibilities!

After much consideration I decided on a butter yellow cake, something light that would balance out the ricotta filling.  I decided that cutting the cake in thirds would be best to allow for more filling to be added.  

The cake was being made for one of my friend's boyfriends and when she asked me to make this cake, she told me that cannoli's were his favorite and he loved the mini chocolate chips and the chocolate drizzled on top.   The chocolate drizzle gave me the idea to use a ganache under the buttercream, with chocolate also drizzled on top.  I also decided to mix in the mini chocolate chips with the cannoli filling. 

But the best idea was to top the cake with actual mini cannolis!  I will admit I did not make the cannolis on top. I felt that should be left to the experts. They came from Modern Pastry in the North End of Boston (which has the best cannolis in Boston).

To Assemble Cake: 
Cut cake into thirds after leveling.   Place bottom layer on cake board.   Spread one-third of the cannoli filling on the bottom layer.  Repeat with middle cake layer and filling.  Place finally layer on top of cake.   Save remaining filling for garnish.

Put strips of parchment paper under cake.  (This will help keep the boar clean and make clean up a lot easier.)  Pour the glaze onto the middle of the top cake layer and let it flow down the sides of the cake.  Use a spatula to help cover the sides completely.  Save leftover ganache.  Let the cake sit until the glaze fully sets, at least 1 hour. (I refrigerated it overnight). 

Frost cake with buttercream.  Drizzle remaining ganache over butercream.  Spread remaining ganache in the center of the cake.  Garnish with mini cannolis.

For Ganache :

1 cup heavy cream
¼ cup light corn syrup
8 oz. semisweet chocolate, finely chopped
½ tsp. vanilla extract

To make the glaze, combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer.  Remove from the heat and add the chocolate; cover and let stand for 8 minutes.  (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.)  Stir in the vanilla extract very gently until smooth.  Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. 

From Baking Illustrated

For the Filling:
2 lb. ricotta cheese
2 cups whole milk
2 cups granulated sugar
½ cup cornstarch

Mix the sugar, milk and cornstarch in a medium saucepan over medium heat until smooth and dissolved. Stir the sugar mixture into the ricotta until combined. Return to saucepan and continue to cook over medium-low heat, stirring constantly, until mixture thickens (a few large bubbles should pop at the surface when it has thickened), about 20 minutes. Cool to room temperature and then refrigerate. Filling should be cold when used to fill the cannoli shells.

From Brown Eyed Baker 

For Buttercream:

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

From Magnolia Bakery  

Butter Yellow Cake:
6 large egg yolks
1 cup milk
2 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups granulated white sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces

Preheat oven to 350 degrees F (177 degrees C).  Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended.  Add the butter and remaining 3/4 cup (180 ml) milk.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure.  Scrape down the sides of the bowl.  Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. 

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula.  (Pans will be about half full.)  Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. 

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.  Then invert the cakes onto a greased rack.  To prevent splitting, reinvert cakes so that tops are right side up.  Cool completely before frosting.

From Joy of Baking