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.
chocolate layer cake:
- 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:
- 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/