BEST EVER CANNOLI CAKE

FOR THE CAKE

• 
  
• 1 1/2 sticks (170g) unsalted butter, slightly softened
• 2 cups (400g) sugar
• 4 eggs
• 3 cups (342g) cake flour (spooned into measuring cup and leveled off)
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
• 1 Tablespoon (12g) vanilla extract
• 1/4 cup (54g) vegetable oil

FOR THE MASCARPONE FILLING

• 2 (8-ounce) Containers Mascarpone Cheese
• 1/2 cup (41g) powdered sugar
• 1 Tablespoon (12g) vanilla extract
• 1/4 teaspoon cinnamon
• 1 cup miniature semi-sweet chocolate chips

FOR THE CINNAMON WHIPPED CREAM

• 2 cups (484g) heavy cream or whipping cream
• 1/4 cup (61g) powdered sugar
• 2 teaspoons cinnamon

FOR DECORATIONS

• Two containers of Pirouettes
• Chocolate Chips for Garnish

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