Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Add softened butter and mix until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together eggs, vanilla extract, milk, ricotta cheese, and orange zest.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the filling. In a medium bowl, combine ricotta cheese, powdered sugar, heavy cream, and vanilla extract. Beat until smooth and creamy.
• Gently fold in the mini chocolate chips and chopped candied orange peel.
• Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the cannoli filling over the top.
• Place the second cake layer on top. Frost the entire cake with the remaining cannoli filling. Garnish with extra chocolate chips or candied orange peel if desired.