Chocolate Cannoli Cake

Pat Duran


Hints of orange and coffee lend standout flavor to Mary's elegant recipe. A variation of this cake was a finalist in the Best Cake in Michigan contest. You will be shocked that something so good has just 8g of fat per serving!
Posted in Taste of Home...


★★★★★ 1 vote

15 servings
25 Min
25 Min



  • 1 large
    egg white, lightly beaten
  • 1 c
    reduced fat ricotta cheese
  • 1/4 c
    granulated sugar
  • 1 Tbsp
    cold brewed coffee
  • 2 tsp
    grated orange peel
  • 1/2 c
    mini semisweet chocolate chips

  • 1 c
    granulated sugar
  • 1/2 c
    cold brewed coffee
  • 1/3 c
    canola oil
  • 1/3 c
    orange juice
  • 1 large
  • 1
    egg white
  • 1 Tbsp
    cider vinegar
  • 1 Tbsp
    vanilla extract
  • 1 c
    all purpose flour
  • 1/2 c
    whole wheat flour
  • 1/3 c
    baking cocoa
  • 2 tsp
    baking powder
  • 1/2 tsp

How to Make Chocolate Cannoli Cake


  1. Topping:
    In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
    In a large bowl, combine the first 8 ingredients; beat until well blended.
    Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
    Pour into a 13x9-inch well sprayed baking dish. Top with heaping Tablespoonfuls of ricotta mixture; cut through batter with knife to swirl.
    Bake at 350^ for 25-30 minutes or until toothpick tested.
    Cool on a wire rack.
    Refrigerate any leftovers.

Printable Recipe Card

About Chocolate Cannoli Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Eggs
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom

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