Recipe: Chocolate Chiffon cake with Cannoli filling

I had extra ricotta hanging around and wanted to use it up...

after deep thought I decided to make a Chocolate Chiffon cake with a Cannoli filling. 

I made something similar once before with a yellow sponge cake, but I didn't post a recipe. 

I can't find the blog post now that I am looking for it. 

I got the Chocolate Chiffon Cake recipe from Taste of Home, HERE

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Chocolate Chiffon Cake recipe

7 eggs, separated

1/2 cup baking cocoa

3/4 cup boiling water

1 3/4 cup cake flour

1 3/4 cups sugar

1 1/2 tsp baking soda 

1 tsp salt

1/2 cup canola oil

2 tsp vanilla extract

1/4 tsp cream of tartar

1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. (1*) In a large bowl, combine flour, sugar, baking soda and salt. (2*) In a bowl, whisk the egg yolks, oil and vanilla; (3*) add to dry ingredients along with the cocoa mixture. Beat until well blended. (4*) In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. (5*) Gradually fold into egg yolk mixture.**
2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

**When adding the egg whites in, add them in thirds. Don't worry about the first 1/3 of egg whites, they will deflate as you are adding them in, but the next 2/3 will fold in easier after that. 

Cannoli FIlling:

8 oz Ricotta

1 Cup powdered Sugar (start with 1/2 cup and taste) 

1 tsp Vanilla

sprinkle of cinnamon

Chocolate chips (optional) 

Mix all together, add more or less sugar to taste. I keep mixture in a bowl and add to the top as we ate the cake.