Neapolitan Cake

What a cute cake! I can’t wait to make this one. Completely iced cakes are always so pretty, but there’s something about cramming all that wonderful icing between the layers that is enticing.

 

Neapolitan Cake

  • recipe photo

chocolate layer cake:

ingredients

  • 1 3/4 cup flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 stick butter, softened
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup strong coffee

preparation

  • Heat oven to 350 degree F. Grease and flour three 8-inch cake pans.
  • In a medium-size bowl, sift together all the dry ingredients except the sugar; set aside.
  • Cream the butter and sugar together on high speed until pale and fluffy.
  • Mix the eggs, milk and vanilla together, then add to the butter mixture.
  • Alternate adding the dry ingredients and the coffee to the butter mixture (start and end with the .dry ingredients).
  • Divide the batter among the three pans. Bake for 30-35 minutes. Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.

neapolitan cake frosting:

ingredients

  • 2 cups sugar
  • 8 egg whites
  • 1 pound unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/2 cup melted bittersweet chocolate
  • 1 cup fresh strawberries
  • 1 tablespoon sugar
  • Chocolate sprinkles
  • Red food coloring (optional)

preparation

  • Combine sugar and egg whites in a mixer bowl. Whisk together over simmering water until hot to the touch, and until all the sugar has melted and is no longer grainy.
  • Transfer bowl to mixer stand and whip on high until fluffy and cool (about 10 minutes).
  • With the mixer on low, add the softened butter one tablespoon at a time until incorporated. Add vanilla. Beat until smooth. (The mixture may appear curdled, but continue to mix and it will become smooth.)
  • Divide the frosting into three bowls. In one of the bowls, stir in the melted bittersweet chocolate to make the chocolate frosting. In another bowl, add the strawberries and 1 tablespoon sugar to a blender; puree. Strain through a fine mesh strainer to remove the seeds. Stir 1/2 cup of puree into the frosting. If you prefer a deeper red, add a few drops of red food coloring.
  • Trim the cake layers with a sharp, serrated knife so they’re as flat as possible. Freeze the layers for 15 minutes.
  • Top the first layer with chocolate frosting and smooth with an offset spatula. Leave a 1-inch border around the outside.
  • Add another layer and repeat with the vanilla frosting. Add the final layer upside down and top with strawberry frosting.
  • Using a large star tip, pipe the borders of the cake with the corresponding frosting. Top with chocolate sprinkles.

Source – http://www.potterybarnkids.com/