Description
A stunning triple-layer Neapolitan Cake featuring rich chocolate, fruity strawberry, and classic vanilla cake layers, filled with airy chocolate mousse and silky vanilla cream, then finished with glossy dark chocolate ganache.
Ingredients
For the Chocolate Cake:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup hot water
1/4 cup milk
For the Strawberry Cake:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup strawberry puree
2 tablespoons milk (if needed)
For the Vanilla Cake:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
For the Chocolate Mousse Filling:
200 g dark chocolate, melted
1 cup heavy whipping cream
For the Vanilla Cream Filling:
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Ganache:
150 g dark chocolate, chopped
1/2 cup hot heavy cream
Instructions
- Preheat oven to 340°F (170°C). Grease and line three 8-inch cake pans.
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine dry ingredients. Gradually add to the batter, alternating with liquids, mixing just until combined.
- For the chocolate cake, bloom cocoa powder with hot water before adding. For the strawberry cake, fold in strawberry puree. For the vanilla cake, add vanilla extract with milk.
- Divide batters into prepared pans and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool completely.
- Prepare chocolate mousse by gently folding melted chocolate into whipped cream until smooth.
- Whip heavy cream, powdered sugar, and vanilla to firm peaks for the vanilla cream filling.
- Make ganache by pouring hot cream over chopped chocolate. Let sit 1–2 minutes, then stir until smooth. Cool slightly.
- Assemble: Place chocolate cake layer on a serving plate and spread with chocolate mousse. Add strawberry layer and spread vanilla cream. Top with vanilla cake layer.
- Chill for 1–2 hours to set. Pour ganache over the top, allowing it to drip down the sides. Decorate as desired before serving.
Notes
Ensure cake layers are completely cool before assembling.
Chill the cake before adding ganache for cleaner drips.
Store covered in the refrigerator for up to 3–4 days.
Let sit at room temperature 20–30 minutes before serving.
Freeze assembled cake without ganache for up to 1 month.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
