• Start by draining the ricotta - place the ricotta into a fine mesh sieve or cheesecloth. Squeeze out as much liquid as possible. Let it sit to continue to drain by placing the fine mesh sieve on top of a bowl or tie the cheesecloth onto the sink faucet and let it hang to drain until ready to use later in the recipe. (Pro tip: you can also use cream cheese if you don't want to do this - it's an extra step that's worth it but I know that everyone doesn't have time. to do this!) 8 oz Ricotta
• Brown the Butter For The Frosting. The brown butter will need to cool so we will start by browning the butter and setting it aside while we prepare the cake batter. Add 1 cup (2 sticks) of butter to a skillet over medium heat. Allow the butter to melt, then continue to cook until the butter becomes foamy and you begin to see browned bits on top of the foam.
• Pour into a heat safe container and place into the refrigerator to solidify (this should take about 1 hour, you want it to be solid but not cold. If you press your finger into the butter, it should leave an indent) 
• Preheat the oven to 350 degrees F. Spray 3 8-inch cake pans with nonstick baking spray or line with parchment paper. 
• Whisk together cake flour, baking powder, baking soda, and kosher salt. Add in the mini chocolate chips and toss to coat. 3 cups Cake Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 1 tsp Kosher Salt 1 cup Mini Chocolate Chips
• In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, butter, vegetable oil, and sugar. Cream together on medium speed for for 4-5 minutes, until white and fluffy. Scrape down the sides of the bowl then reduce mixer speed to low and begin egg whites and mix for about 1 minute, until they're all incorporated. Scrape down the sides of the bowl once all of the egg whites are added, then add vanilla bean paste and mix until just combined. 8 oz Mascarpone Cheese 1/2 cup Vegetable Oil 1/2 cup Salted Butter 2 cups Sugar 6 Egg Whites 1 tbsp Vanilla Bean Paste
• Add half of the flour mixture to the wet ingredients and mix until just combined, about 15 seconds. Pour in the buttermilk and mix until combined, about 10 seconds. Scrape down the sides of the bowl and add the remainder of the dry ingredients, mixing until combined and smooth, about 15 seconds. 1 cup Buttermilk
• Pour batter equally among the prepared baking pans. Bake for 28-32 minutes, until a toothpick comes out clean from the center of the cake. Allow the cakes to cool in the pan for 5 minutes, then remove onto a wire rack to cool completely.

Make The Cannoli Cake Filling 

• While the cakes bake, prepare the ricotta filling. Beat together drained ricotta cheese, powdered sugar, heavy cream, vanilla bean paste (or vanilla extract), orange zest, and allspice in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium low speed until just combined. Pour the filling into a large bowl and place into the refrigerator to chill. 8 oz Ricotta 2 tbsp Heavy Cream 1/2 cup Powdered Sugar 2 tsp Vanilla Bean Paste 1/2 tsp Orange Zest 1/8 tsp Allspice
•  Now finish the frosting (almost to the end!) - add the chilled browned butter, remaining 1 cup of room temperature butter (not browned) to the bowl of a stand mixer fitted with the paddle attachment and beat for 4 minutes, until pale and fluffy. Then add 3 cups of powdered sugar, and vanilla bean paste. Beat together on medium speed for 2 minutes, then add in the remaining 2 cups of powdered sugar. Continue to mix together for an additional 2 minutes, until combined and fluffy. Scrape down the sides of the bowl and add in the whole milk. Mix for an additional 1 minute on high speed until combined and smooth.
• Once the cakes have cooled completely, place one cake onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the ricotta filling. Sprinkle chopped pistachios on top. Place the second cake layer on top and repeat. 1/2 cup Pistachios
• Place the final cake layer on top and spread a thin layer (crumb coat) of frosting around the entire cake. Place into the refrigerator for 30 mins to set.
• Add the remaining frosting all around the sides of the cake and add crushed cannoli shells or cannoli chips on top to garnish. Place back into the refrigerator for at least 2 hours, ideally overnight.