• Please read through all of the instructions thoroughly before baking.

Cake

• Preheat oven to 325F and line three 8 inch cake pans with parchment paper. If you are greasing the pans with spray, make sure to NOT overspray otherwise the sides/edges will brown/crisp up because of the excess fat from the spray.
• Toss together the mini chocolate chips with one tablespoon of flour. This will prevent the chips from sinking to the bottom of the pan.
• In a medium-sized bowl, whisk together the cake flour, baking soda, and salt. Set aside.
• In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
• With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. 1-2 minutes.
• Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. I normally scrape the sides and bottom after every egg addition. Add the vanilla extract and mix on low-medium speed until combined. 
• With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix. Fold in the mini chocolate chips.
• Divide the batter evenly amongst the three cake pans (about 475-485 grams per pan). Bake the cakes for 26-32 minutes until a toothpick inserted into the center of the cake comes out clean. The edges of the cake will be slightly pulling away from the pan. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Cannoli Cream

• Place the ricotta in a mesh strainer or a cheese cloth over a large bowl and put it in the fridge. Leave in the fridge for the water to drain, ideally overnight, but for at least three hours.
• In the bowl of a stand mixer fitted with the whisk attachment, or a small bowl if using a handheld mixer, whip the heavy cream until stiff peaks form. About 2-3 minutes on medium-high speed. Set aside.
• In a separate bowl, fold together the strained ricotta, powdered sugar, and vanilla extract. Then fold in the whipped cream until fully incorporated.
• Fold in the mini chocolate chips. Place in the refrigerator until ready to assemble the cake.

Mascarpone Frosting

• While the cakes are cooling, make the mascarpone frosting. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the mascarpone and butter together on medium-high speed until combined, smooth and fluffy, and no more lumps exist. 
• Add the vanilla extract and one cup of the powdered sugar and beat until combined - starting at low speed so the sugar doesn’t fly out of the bowl, then bumping it up to high speed. Continue to add one cup of powdered sugar add a time and beat.
• If needed, add the milk then mix until combined. Once everything is combined, beat on medium speed for 2 minutes until fluffy. You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on desired consistency.
• Add the mini chocolate chips and fold to combine.

Assembly

• Once the cakes are COMPLETELY cool (there should absolutely be no heat to them), we assemble the cake. You can even refrigerate them for 10 minutes to ensure they are extra cold.
• The cakes should not have much of a dome top, but if they do, feel free to use a serrated knife to level them off.
• Fill a piping bag with the tip cut off with the mascarpone frosting. Set aside.
• On top of the first cake layer, pipe a ring of the frosting on the outer edge of the cake - this will act as a wall to hold the cannoli filling. Add about half of the cannoli filling (but don’t over-fill) and spread into an even layer.
• Place the second cake layer on top and repeat this process of piping/filling. You may have some cannoli cream left over.
• Place the third cake layer on top. Use the remaining mascarpone frosting to frost the sides and top of the cake.
• Slice and enjoy! To store, cut the cake into slices, wrap in plastic wrap, and keep them in the fridge.