Chocolate Cannoli Cake
Hints of orange and coffee lend standout flavor to this elegant cannoli-inspired cake. A variation of this cake was a finalist in the Best Cake in Michigan contest. —Mary Bilyeu, Ann Arbor, Michigan
Ingredients
- 1 large egg white, lightly beaten
- 1 cup reduced-fat ricotta cheese
- 1/4 cup sugar
- 1 tablespoon brewed coffee, cold
- 2 teaspoons grated orange zest
- 1/2 cup miniature semisweet chocolate chips
- BATTER:
- 1 cup sugar
- 1/2 cup cold brewed coffee
- 1/3 cup canola oil
- 1/3 cup orange juice
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 tablespoon cider vinegar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Directions
- 1
In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange zest. Stir in chocolate chips; set aside.
- 2
In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
- 3
Transfer to a 13x9-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
- 4
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.