Cannoli Cake

I had made this cake for a baking competition a number of years ago, but had not saved the recipe. When I was requested to make it recently, I reinvented it with the same concepts. It consists of a marbled yellow cake, with cannoli filling between the layers and stabilized whipped cream frosting on the outside. All this is topped with mini chocolate chips. It includes all the flavors of the Italian pasty and more! I am entering this instructable in the Sweet treats contest, so if you like it please vote for it.

The recipe for the cake layers was adapted from Rose Beranbaum's The Cake Bible

Cake:

6 egg yolks

1 cup milk

2 tsp. vanilla extract.

3 cups cake flour (I used softasilk.)

1 1/4 cup granulated sugar

1 tbs + 1 tsp baking powder

1/2 salt

12 tbs butter

6 oz bakers chocolate

Filling:

24 oz ricotta cheese

1/2 cup heavy whipping cream

1 tsp vanilla extract

1/2 cup powdered sugar

Frosting:

2 cups heavy whipping cream

8 oz mascarpone cheese

1 tsp vanilla

Preheat oven to 350 degrees F. Grease and line with parchment circles 2 10" cake pan and then flour lightly.

In a small bowl combine the egg yolks,1/4 cup of the milk and vanilla. In an electric mixer combine on low speed the dry ingredients. then add butter until it resembles fine crumbs, add milk and beat until white and fluffy. Scrape down sides. Add egg mixture in 3 batches, scraping down sides and beating on high for 20 seconds after each addition. Beat on high for another 30 seconds to develop the cake's structure. Divide batter into 1/3 and 2/3 portions. Melt the bakers chocolate in a double boiler over medium heat. Add to the smaller portion of batter and combine.

Put globs of both chocolate and vanilla cake in prepared pans and swill gently with dull knife. (Do Not Over Swirl) Pans should be about half full. Bake for 25-30 minutes or until a toothpick comes out clean.let cakes cool for 10 minutes before inverting onto wire racks to prevent splitting
When fully cooled carefully level the tops before cutting them in half with a serrated bread knife. (This technique is called "torting".)

Filling:Mix together in an electric mixer the. Ricotta and powdered sugar. Once thoroughly combined slowly add the heavy whipping cream and then vanilla. Mix on high speed for 2-3 minutes.

Frosting:In an electric mixer cream mascorpone until smooth. Then add powdered sugar and vanilla. Gradually add the heavy whipping cream.Beat on high, stopping frequently to scrape down sides with a silicone spatula. Stop beating when it is thick and holds stiff peaks

Fill the cake with filling, sprinkling with mini chocolate chips. Spread the top and sides with whipped cream frosting and them smooth with a bench scraper or offset spatula. Alternatively you could pipe the frosting on with a large piping bag and then smooth. Once smoothed to your level of perfection, carefully spinkle the top with more mini chocolate chips.

Enjoy your cannoli cake. Requires refrigeration. Please vote for this instructable in the sweet treats contest!