Ingredients
Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 sticks butter, softened to room temperature
- 1 1/2 sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups buttermilk, room temperature
Cannoli Filling:
- 3 cups ricotta, drained
- 1 1/2 cups powdered sugar
- 1 teaspoon cinnamon
- 3/4 mini chocolate chips
- 8-10 mini cannoli shells
Cinnamon Italian Meringue Buttercream:
- 1¼ cups sugar, divided into 1 cup and ¼ cup
- 1/3 cup water
- 6 large egg whites, room temperature
- 3/4 teaspoon cream of tartar
- 1 cup Plugrà European salted butter, very soft cut into pieces
- 1¼ cup Plugrà unsalted butter, very soft, cut into pieces
- 1 heaping teaspoon of ground cinnamon
- Ganache:
- 1 cup good quality semi sweet chocolate
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 1 and 1/2 cup mini chocolate chips
Directions here