A light and fluffy yellow chocolate chip cake topped with a sweet ricotta cream topping and mini chocolate chips. All of the flavor of a cannoli in a delicious cake.
Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk, and vanilla.
In a standing mixer, stir together flour, sugar, baking powder, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined. Fold in mini chocolate chips.
Take a spatula and scrape the sides of the bowl. Spread into greased 9 x 13 cake pan and smooth top with a spatula.
Bake for 25-32 minutes or until the cook is baked in the center. Let cake cool.
Ricotta Cream Frosting:
Make the frosting: There are two options to make this frosting: Option A (is best if you use a stand mixer like a Kitchenaid): In a large bowl, whip cream cheese and ricotta cheese for 1-2 minutes or until creamy. Add heavy cream and powdered sugar, and whip for 4-5 minutes, or until the mixture is light and fluffy. Whip it long enough that stiff peaks form. Add in vanilla. Option B: In a large bowl, whip cream cheese, ricotta cheese, and powdered sugar for 3-4 minutes or until smooth and creamy. In another bowl, whip heavy cream to stiff peaks. Fold in vanilla. Carefully fold in the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream.
Once cake has cooled, spread with ricotta cream frosting. Sprinkle with mini chocolate chips and any other toppings such as chopped pistachios, candied orange peel, maraschino cherries.