🍫 Cannoli Cake 🍰
Ingredients
1 (15.25 oz) box vanilla cake mix (plus ingredients listed on box: eggs, oil, water)
1 cup miniature semi-sweet chocolate chips (divided)
16 oz (2 cups) whole-milk ricotta cheese, drained if watery
¾ cup powdered sugar, sifted
1 tsp pure vanilla extract
½ tsp ground cinnamon
1 cup heavy whipping cream, chilled
Optional garnish: extra chocolate chips, dusting of powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Prepare the cake batter according to package directions. Fold in ¾ cup of chocolate chips. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
In a large bowl, combine the ricotta, powdered sugar, vanilla, and cinnamon. Beat with an electric mixer until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold into the ricotta mixture until fully incorporated.
Once the cake is cooled, spread the ricotta cream evenly over the top. Sprinkle remaining ¼ cup chocolate chips across the surface.
For best texture, refrigerate for at least 2 hours before slicing. Serve chilled, optionally dusted with powdered sugar.
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