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.

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  • 200 g (7 oz) dark chocolate, finely chopped

  • 2 tbsp ground coffee

  • 500 ml (18 fl oz) water

  • 250 g (9 oz) unsalted butter, softened

  • 360 g (12.5 oz) brown sugar

  • 6 eggs

  • 450 g (16 oz) self raising flour

  • 100 g (3.5 oz) ground pistachios

  • 65 g (2.5 oz) cocoa powder

  • 60 g (2.5 oz) pistachios, roughly chopped, extra


  • 1.

    Preheat your oven to 160°C (320°F). Grease and line three 20 cm (8 in) round cake tins.

  • 2.

    Put the chocolate, coffee and water into a small saucepan. Heat, while stirring, until the chocolate is melted. Set aside to cool.

  • 3.

    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.

  • 4.

    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 information

Nutritional analysis per serving (22 servings)

  • Energy 326kj
  • Fat Total 16g
  • Saturated Fat 8g
  • Protein 6g
  • Carbohydrate 41g
  • Sugar 21g
  • Sodium 25mg

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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