The different elements of this cake complement each other to create the best cannoli cake ever.
Preheat oven to 350°F. Grease three 8 inch rounds and dust with flour.
In a bowl combine flour, baking powder, and salt. In a messuring cup add milk vanilla and almond extract.
In a mixer cream sugar and butter. Add eggs one at a time.
Once creamed sugar is smooth begin to add flour mixture and milk mixture. Alternate flour and milk mixture a little at a time until all combined.
Divide batter between the three cake pans. Bake for 30-40 minutes.
In an electric mixer cream ricotta and marscapone. Add vanilla and cinnamon. Add powdered sugar a little at a time.
Reserve 1/4 of the cannoli cream to cover cake (do not add mini chocolate chips). To the remaining 3/4 of the cannoli cream add chocolate chips. I used 1/4 cup of mini chocolate chips but you can add as much or as little as you like.
Once cakes has been baked let it cool completely. Add chocolate chip cannoli cream between each cake layer and stack together. With reserved cannoli cream lightly cover top and sides. Refrigerator to set.
Make chocolate ganache mix 1 cup of semi sweet chocolate in 2 tbsp of hot milk until silky smooth.
Remove cake from the refrigerator and apply chocolate ganache to create a dripping affect.
Cannoli Naked Drip Cake http://www.simplymadefancy.com/cannoli-naked-drip-cake/ February 11, 2019