Reviewed: Mar. 11, 2012

This was a great cake, loved by my husband (who doesn't like cake) and me (who doesn't like cannolli). We didn't have any orange liqueor in the house, so used fresh oj in it's place. I also used freshly made ricotta.

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MITHRILROS

Reviewed: Jan. 21, 2012

2 Things: Spray jelly roll pan, then top with parchment paper, then spray the parchment paper. Spraying the pan before the parchment paper goes down helps the paper stay in place, especially helps the corners. (2) For the frosting, the ingredients listed has 1 tablespoon white sugar, but there is nothing in the instructions as to where to use the white sugar?? I added it to my chopped pistachios before sprinkling on the cake. It just sounded like the right thing to do! Delicious cake roll!

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Reviewer:

loddiecheftress

Cooking Level: Expert

Home Town: Cudahy, Wisconsin, USA

Living In: Sugar Grove, Illinois, USA

Reviewed: Jan. 14, 2012

Made this to take to a friends dinner party. Great cake - easy... but lots of steps. Worth it. Cannoli filling was way to runny, so I whipped cream very stiff then folded it into the mixture. Made it perfect and firm enough to fill. I also didnt add the whipped "icing"... instead I left the fold at the top (cake cooled stiff enough that it wouldnt unroll) and had some cannoli filling 'spilling' out the top... coated with chocolate chips and powdered sugar. Looked like it came from the bakery and tasted even better!

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Reviewer:

Julie

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Reviewed: Oct. 5, 2011

I've made this a few times now and it always gets finished. Many requests from people to make it for them :) It's a great recipe that I will continue to bake often!

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Reviewer:

Wendy562

Reviewed: Oct. 1, 2011

This is a fantastic recipe!! I had a slice of a cannoli cake from an Italian restaurant that is 2 hours from my home. I immediately knew I'd need to find a recipe for it because of the drive. This is it!!! I went to the local Italian market for ricotta. One of the owners said to use Whole milk ricotta, not the part skim which is what they use for their cannolis. Part skim is for lasagna. I followed another reviewers tip to drain the ricotta cheese. I think next time, I would roll it out on the short side, to get a better cake to filling ratio, or try rolling the cake around a rolling pin to cool (another tip from another recipe). I also used regular size chocolate chips that I processed in a food processor. I liked the shavings of chocolate throughout. I also used the heavy cream that is not ultra pasturized, from Trader Joes. Very nice cake, and very satisfying!!!

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Reviewer:

Les

Cooking Level: Intermediate

Living In: Upland, California, USA

Reviewed: Aug. 3, 2011

Did everything as written except made an actual cake instead of the roll and the cake was very dry. For the filling I used mascarpone instead of bothering with draing the ricotta and it turned out perfectly, as good as Italian bakery's cannoli filling! As far as the cake goes, I will keep searching for the perfect recipe.

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Reviewer:

BEARLYBARBIE

Cooking Level: Expert

Living In: Batavia, New York, USA

Reviewed: Mar. 4, 2011

I forgot to rate this a year & a half ago :( MY STARS! I made this cake for my husband's birthday & it was amazing! People couldn't get over how awesomely delicious it is. It was better than an Epicurious super expensive cake the next birthday. I remember I exactly followed the directions and couldn't have been more pleased. Worth every bit of the not-complicated work.

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Reviewer:

CHICKEYMOMMA

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

Living In: Lugoff, South Carolina, USA

Reviewed: Jan. 2, 2011

I didnt have the right size pan so my cake turned out a little bigger than it should have and because of that, my filling wasnt as thick as I would have liked it. I follwed the advice of others and drained the ricotta on a cheese cloth in the regrig for over an hour and the consistency of the filling was perfect...Not runny at all. I used reg size choc chips and used a food processer to make them more fine. Next time I might ad a little extra to the filling. One thing missing in the directions was what to do with the TBSP of sugar at the end, so I added about 1 tbsp to the nuts and choc for the topping plus I added a big dash to my whipped cream topping because I prefer it a bit sweeter. The cake was good the night I served it But it was GREAT the second day!!! MUCH better! Next time I will definatly make at least two days in advance. It needs the time for the flavors to come together.

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Reviewer:

kimr

Cooking Level: Intermediate

Home Town: Menlo Park, California, USA

Living In: Gilbert, Arizona, USA

Reviewed: Sep. 18, 2010

This cake is fantastic! I food-process the chocolate chips in the filling to give it a smoother consistency--not only does it give it a better flavor (you're not always biting into chunks of chocolate), but it also thickens the filling a bit which keeps it from running out the sides.

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Reviewer:

lauraschen

Reviewed: May 31, 2010

Made this for my son's birthday. The only changes I made was to use orange juice instead of the liqueur. It was a big hit. I might add a little orange zest next time to see if enhances the flavor. Not sure it really needs it.

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