Cannoli Layered Cake

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Course: Dessert

Servings: Slices

Calories: 1818kcal

Author: Wendy

Preheat oven to 350 degrees and spray cake pans with pam baking spray, set aside.
Using a standing mixer or hand beater, beat until combined all cake ingredients.
Divide the batter evenly between the three cake pans.
Bake in the oven for 25-30 minutes.
Allow to cool completely.

Using a standing mixer, beat the mascarpone cheese, powdered sugar and vanilla extract together until combined.
Scoop 1 C of frosting into the piping bag.
Building the cake.
Remove cakes from cake pans and place onto cake boards.
Using the cake leveler, remove the domes to make even layers.
Using one of the layers, scoop about 1 C of frosting onto the top of the layer and spread evenly.
Sprinkle ¼ C of mini chocolate chips.
Place the second layer on top and repeat the previous steps.
Place the last layer on top and frost entire cake.
Using the remaining mini chocolate chips, coat entire sides of the cake.
Place into the fridge to set.

Heat the heavy whipping cream in a small pot until starts to boil.
Pour the heavy whipping cream over the chocolate chips in a heat proof bowl.
Allow to sit for a few minutes.
Whisk until smooth.
Pour into a squeeze bottle.
Drizzle the ganache over the sides of the cake.
Pipe dollops of frosting onto the top of the cake.
Sprinkle a few mini chocolate chips onto the top of the cake and dollops of frosting.
Place cannolis onto the dollops.
Cut and serve! Enjoy!

I purchased my prepared cannoli's from a local bakery. But, you could make your own using some of the frosting and cannoli shells.