Begin by placing the frozen pound cake in the freezer for at least 2 hours, ensuring it is solid and easy to slice. Once fully frozen, remove it from the freezer and use a sharp serrated knife to slice the cake into even ¼ inch pieces, which will create the perfect base for your Easy Cannoli Cake layers.

In a medium saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer but not boil. Remove from heat and pour it over 12 ounces of mini chocolate chips in a bowl. Let this mixture sit for about 5 minutes, then stir gently until smooth and glossy. Allow the ganache to cool and thicken slightly in the refrigerator while you prepare the filling.

In a large mixing bowl, combine 15 ounces of whole milk ricotta cheese, ¾ cup of powdered sugar, and 1 teaspoon of vanilla extract. Whisk the ingredients until the mixture is smooth and creamy, with a velvety consistency. Then, gently fold in the remaining 6 ounces of mini chocolate chips, ensuring they are evenly distributed throughout the filling for that delightful texture in your Easy Cannoli Cake.

In another bowl, pour the remaining 1 cup of heavy whipping cream and whip it using an electric mixer on medium-high speed until you reach stiff peaks, which should take about 3-5 minutes. This light and airy cream will enhance the filling. Carefully fold the whipped cream into the ricotta mixture, taking care not to deflate it while creating a luscious, fluffy filling.

In an 8x8-inch pan, lay down the first layer of freshly sliced pound cake, covering the bottom completely. Spread half of the ricotta filling over this layer, smoothing it with a spatula. Add another layer of pound cake, top with the remaining filling, and finish with one final layer of cake on top for a beautiful layered dessert.

Once the filling is set in the cake layers, retrieve the cooled ganache. Pour it over the top of the cake, spreading it evenly to create a delectable chocolate layer. Then, sprinkle the leftover mini chocolate chips on top for added texture and visual appeal.

Cover the assembled cake with plastic wrap and place it in the refrigerator for a minimum of 3 hours, or overnight if possible, to allow the flavors to meld together beautifully.