Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Filling
- In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and mix until smooth.
- Gently fold in the whipped heavy cream and mini chocolate chips until well combined.
Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread half of the cannoli filling over the first layer.
- Top with the second cake layer and spread the remaining filling on top.
- Garnish with chopped pistachios and dust with powdered sugar before serving.
Nutrition
Notes
For best results, chill the cake for at least an hour before serving to allow the flavors to meld.