• Preheat oven to 350 degrees and spray cake pans with pam baking spray, set aside
• Using a standing mixer or hand beater, beat until combined all cake ingredients
• Divide the batter evenly between the three cake pans
• Bake in the oven for 25-30 minutes
• Allow to cool completely
• Mascarpone Cheese Frosting:
• Using a standing mixer, beat the mascarpone cheese, powdered sugar and vanilla extract together until combined.
• Scoop 1 C of frosting into the piping bag

Building the cake

• Remove cakes from cake pans and place onto cake boards
• Using the cake leveler, remove the domes to make even layers
• Using one of the layers, scoop about 1 C of frosting onto the top of the layer and spread evenly
• Sprinkle ¼ C of mini chocolate chips
• Place the second layer on top and repeat the previous steps
• Place the last layer on top and frost entire cake
• Using the remaining mini chocolate chips, coat entire sides of the cake
• Place into the fridge to set

Chocolate Ganache

• Heat the heavy whipping cream in a small pot until starts to boil
• Pour the heavy whipping cream over the chocolate chips in a heat proof bowl
• Allow to sit for a few minutes
• Whisk until smooth
• Pour into a squeeze bottle
• Drizzle the ganache over the sides of the cake
• Pipe dollops of frosting onto the top of the cake
• Sprinkle a few mini chocolate chips onto the top of the cake and dollops of frosting
• Place cannolis onto the dollops
• Cut and serve
• Enjoy!