ITALIAN CANNOLI POUND CAKE WITH A WHITE CHOCOLATE GANACHE

Italian Cannoli Pound Cake with a white chocolate ganache
ITALIAN CANNOLI POUND CAKE WITH WHITE CHOCOLATE GANACHE

This is one of the most delicious pound cakes I’ve ever made or tasted!  It’s perfect for the holiday season or anytime of the year.

Course: Dessert
Cuisine: Italian
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings12
 
  Calo2018-01-25_16-49-32ries445 kcal
 
INGREDIENTS
  • butter and sugar to coat loaf pan
  • 1 cup granulated sugar
  • 1 Tablespoon finely grated orange zest
  • 1 Tablespoon finely grated lime zest
  • 1/2 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • 1/4 cup cinnamon chips
WHITE CHOCOLATE GANACHE
  • 1 cup white chocolate chips or chopped white chocolate
  • 1/4 cup heavy cream
INSTRUCTIONS
  1. Preheat oven to 350°F
  2. Prep a Standard loaf pan, coating with butter and sugar.
  3. In the bowl of your mixer add the sugar, orange and lime zest. With your mixer on low allow zest to mix into the sugar blending the oils from the zest into the sugar for 2 minutes.
  4. In a small bowl blend together oil, vanilla, and eggs. Add in ricotta cheese and whisk until well blended, then slowly add sugar to mixture.
  5. In another bowl mix flour, sea salt, baking powder and cinnamon. Slowly add flour into ricotta mixture, mix just until blended.
  6. Add in chocolate chips and cinnamon chips, only mix enough to combine the ingredients.
  7. Pour mixture into prepared loaf pan and bake oven for 55 to 65 minutes, or until a skewer inserted into the center of the cake comes out clean.
  8. Allow cake to cool on wire rack in pan for 15 minutes, then turn the cake out of the pan and onto rack to finish cooling.
WHITE CHOCOLATE GANACHE
  1. Place the white chocolate in a microwave-safe bowl.
  2. In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
  3. Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth
  4. If necessary the mixture can be microwaved for a few seconds more.
ASSEMBLY
  1. pour white chocolate ganache over cooled pound cake