This cake is a show stopper. The cake itself is made with ground pistachio and chocolate. The mascarpone/ricotta filling is similar to that of a cannoli, laced with Marsala, lemon and orange zest and chopped chocolate. Drizzled with a rich ganache and topped with chopped pistachios – it’s a cake worthy of a celebration.
If you don’t have enough cake tins to cook all the layers at once, you can cook one or two at a time. To be honest, I would generally make the cakes the day before. That way all you have left to do is fill it and make it look beautiful.
To make the ground pistachios, blitz in a food processor until very fine. It should resemble almond meal.... Read more.
Preheat your oven to 160°C (320°F). Grease and line three 20 cm (8 in) round cake tins.
Put the chocolate, coffee and water into a small saucepan. Heat, while stirring, until the chocolate is melted. Set aside to cool.
Beat the butter and sugar with an electric mixer until light and creamy. Add eggs, one at a time, incorporating each egg before you add the next. Add the flour, ground pistachios and cocoa powder and fold in with a spatula until combined. Pour equal amounts into the prepared cake tins. Cook for 45 minutes, or until cooked through. Allow to cool in the tins for 10 minutes before turning out on a wire rack to cool completely.
Spread half the cannoli cream filling onto one of the cakes. Top with another cake, then spread with the remaining filling. Place the third layer on top, cover with ganache and sprinkle with pistachios.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was featured in Food For Sharing Italian Style.
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