Rum Cannoli Cake with Ganache Waterfall

A rum infused cannoli cake with a delicious homemade cannoli filling and ganache waterfall topping. This cake is so easy but so delicious. You know me, I’m always up to something. Today I was hosting a guys poker night and like always, cutting corners and doing things the EASY way. Quick and easy drinks, food and of course a delicious dessert.

Cannoli cake infused with rum. We put Bacardi Dragonberry to the test with this easy recipe for cannoli cake! A rum infused cake that anyone can make and manly enough for poker night. This rum cannoli cake with chocolate ganache and cannoli filling is perfect for game night!

To make this rum cannoli cake we’re using a simple cake mix, our homemade filling and easy ganache recipe. Today you’re going to walk away with three things you can use to mix and match with tons of different recipes.


  • Easy rum cake
  • Easy cannoli filling – this can be used as frosting too.
  • Easy ganache

You’re welcome.

Rum Cannoli Cake

Ingredients

Cake

  • 1 package yellow cake mix
  • Ingredients listed on cake mix box
  • Bacardi Dragonberry Rum
    • NOTE: You’ll be substituting some water for rum

Filling & Frosting

  • 30 ounces ricotta cheese
  • 1 cup powdered sugar
  • 4 tsp ground cinnamon
  • 2 tsp almond extract
  • 2 tsp rum extract
  • 2 tsp vanilla extract
  • 4 oz white chocolate finely chopped
    • Note: Reserve and shave some white chocolate into larger pieces for the top of the cake!



Poker Night Dessert Cake


Ganache

Ganashe for covering cake

Directions

Cake

  • Gather ingredients listed on the box. Substitute 1/2 of the water with Bacardi Dragonberry
  • Make cake according to instructions on the box for round pans

Allow to cool completely.

Filling & Frosting

  • Add all frosting/filling ingredients to a large bowl
  • Stir together

Ganache (make while the cake is chilling)

  • Heat heavy cream on stove top until very hot, but not so hot it boils
  • Pour the hot heavy cream over the chopped chocolate. Allow to sit for 15-30 seconds and then whisk until chocolate is melted.
  • Allow to cool at room temperature quite a bit, it will thicken as it cools to about room temperature (still pourable though)

Assembly

  • Place one cake on a cake plate and top with the cannoli cake filling. Place the second layer of cake on top and apply the filling to the top of the cake
  • Using the same filling for the frosting, cover the rest of the cake, smoothing it out nicely.
  • Chill the frosted cake in the refrigerator for at least 30 minutes before making the the ganache
  • Once chilled and the ganache is cooled but still pourable, pour the ganache over the top of the cake, allowing it to drip down the sides to your liking.
  • Top with shaved white chocolate we reserved earlier
  • Add a couple of cannoli’s to the top for added decoration!

See how amazing this was? It’s so easy to make that pretty much anyone can do. Don’t want the rum in it? Skip the substitution!


Comment below and let me know how it turns out!

Rum Cannoli Chocolate Ganache Waterfall Cake
Save RecipeSave Recipe

Ingredients

Cake
1 package yellow cake mix
Ingredients listed on cake box
Bacardi Dragonberry Rum
NOTE: Substituting 1/2 of the water for rum
Filling/Frosting
30 ounces ricotta cheese
1 cup powdered sugar
4 tsp ground cinnamon
2 tsp almond extract
2 tsp rum extract
2 tsp vanilla extract
4 ounces white chocolate finely choped
Note: Reserve some white chocolate shaved into larger pieces
Ganache
1/2 cup semisweet chocolate; chopped
1/2 cup heavy cream

Instructions

    Cake
  • Gather ingredients listed on the box. Substitute 1/2 of the water with Bacardi Dragonberry
  • Make cake according to instructions on the box for round pans
  • Allow to cool completely.
  • Filling & Frosting
  • Add all frosting/filling ingredients to a large bowl
  • Stir together
  • Ganache (make while the cake is chilling in the fridge - see below)
  • Heat heavy cream on stove top until very hot, but not so hot it boils
  • Pour the hot heavy cream over the chopped chocolate. Allow to sit for 15-30 seconds and then whisk until chocolate is melted.
  • Allow to cool at room temperature quite a bit, it will thicken as it cools to about room temperature (still pourable though)
  • Assembly
  • Place one cake on a display and top with the filling. Place the second layer of cake on top and spread the filling over the top of the cake
  • Using the same filling as a frosting to cover the rest of the cake, smoothing it out nicely.
  • Chill the frosted cake in the refrigerator for at least 30 minutes and get busy making the the ganache
  • Once the cake is chilled and the ganache is cooled some, yet still pourable, pour the ganache over the top of the cake, allowing it to drip down the sides to your liking.
  • Top with shaved white chocolate and add a couple of Cannoli’s to the top for added decoration!
Recipe Type: Dessert
7.6.7
156
http://scrappygeek.com/rum-cannoli-cake-filling-ganache/