Cannoli Cake

This is an easy, no bake dessert using a store bought pound cake, but if you’re like me, you’ll bake Elvis’ favorite pound cake found here.

• 1 – 16 oz. Sara Lee pound cake, frozen
• 1 – 15 oz. container of whole milk ricotta cheese
• 3/4 cup confectioners sugar
• 1 tablespoon orange zest
• 1 – 12 oz. bag of mini chocolate chips, divided
• 1 teaspoon vanilla extract
• 16 oz. heavy whipping cream, divided

1.  Make the chocolate ganache – pour 1 cup of the heavy cream into a small bowl, microwave for 90 seconds. Measure out a 1 cup of chocolate chips and pour into the bowl. Let sit for several minutes then stir. If the chocolate chips haven’t completely melted, return to the microwave to 15 to 20 seconds and stir until smooth. Place in the refrigerator to cool.
2. In a medium bowl, add ricotta, confectioners sugar, orange zest, and vanilla – whisk until smooth. Stir in a 1/2 cup of chocolate chips, and set aside.
3. In a medium bowl, whisk ricotta, confectioners sugar, orange zest, and vanilla. In a separate bowl with electric beaters, whip remaining heavy cream to stiff peaks. Gently fold half of the whipped cream into the ricotta mixture, once that’s incorporated, fold in the second half.
4. Slice the pound cake into 1/4″ pieces using a serrated knife. You will need 24 pieces – 8 slices per layer.
5. In an 8″ x 8″ pan layer 8 slices of pound cake, if the pieces overlap – trim them, or press them down. Cover them with half of the cannoli filling. Add another layer of pound cake, more cannoli filling, then the remaining pound cake.
6. Get the chocolate ganache from the fridge and stir it. Pour it over the last layer of pound cake and smooth out. Sprinkle remaining chocolate chips on top. place in the fridge for at least four hours or overnight to set up. Makes 9 servings.