The best homemade Napolitain

Featured in Indulge Your Sweet Tooth with Our Dessert Collection.

This homemade Napolitain is a true crowd-pleaser with three fluffy sponge layers, rich dark chocolate ganache, and silky white icing topped with chocolate sprinkles. It’s easy to make, takes roughly 55 minutes in total, and serves six. Fresher and tastier than store-bought versions, it stays good for three days—though it’s usually gone much sooner!
Us chef girl
Updated on Fri, 25 Apr 2025 08:18:35 GMT
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The best homemade Napolitain (super soft) | athomedishes.com

The Napolitain is a real gem of homemade pastry. This classic recipe turns basic ingredients into an amazing dessert, featuring three soft layers hiding a smooth dark chocolate ganache. What makes this homemade version special is how easy it is to make and its genuine taste that's way better than store-bought versions.

When I first made this Napolitain at home, I couldn't believe the difference in texture and flavor. My kids, who were used to the commercial ones, gobbled up their slices and asked for seconds - talk about a family hit!

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The best homemade Napolitain | athomedishes.com

Wonderful Ingredients

  • Farm fresh eggs: they add structure and lightness to the sponge cakes
  • 70% dark chocolate: pick quality chocolate for an irresistible ganache
  • Full-fat cream: it makes the ganache silky and melt-in-your-mouth good
  • Unsalted butter: go for good quality butter for a refined taste
  • Fine flour: its texture ensures fluffy sponge cakes
  • Fresh baking powder: it helps everything rise nicely

Step-by-Step Guide

Making the sponge cakes:
Beat eggs and sugar until you get a pale, fluffy mix
Gently fold in the warm melted butter
Add the sifted flour with care
Creating the ganache:
Slowly bring the cream to a boil
Pour it over finely chopped chocolate
Stir until you get a shiny texture
Final assembly:
Layer the sponge cakes with ganache between them
Let it cool in the fridge
Add the glaze with a gentle touch

My grandma taught me to love this cake. She always stressed how important good dark chocolate was, calling it her "hidden trick" for a memorable ganache.

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Homemade Napolitain | athomedishes.com

Tasty Pairings

This Napolitain tastes great with strong coffee for grown-ups or cold milk for kids. For special occasions, serve it with a scoop of vanilla ice cream and some fresh berries.

Yummy Variations

Try different flavors by adding candied orange to the ganache, flavoring the sponge cake with orange blossom water, or swapping the classic glaze for a caramel topping.

Storage Tips

To keep it fresh, store your Napolitain in an airtight container at room temperature. Don't put it in the fridge as that can make the ganache hard and dry out the sponge cakes.

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Napolitain | athomedishes.com

For me, this homemade Napolitain captures what baking is all about: turning simple ingredients into an unforgettable dessert that brings everyone together for a moment of pure delight.

Frequently Asked Questions

→ Why weigh the batter before dividing?
It ensures even sponge layers and consistent baking.
→ How do I make the ganache silky smooth?
Go for high-quality chocolate and boil the cream well. If needed, heat briefly in the microwave.
→ Can I prepare the Napolitain ahead of time?
Yes, it keeps well for up to three days in an airtight container at room temperature.
→ Why use a smooth knife for slicing?
A smooth blade gives clean cuts and avoids tearing the sponges or icing.
→ Can this Napolitain be frozen?
It’s best fresh to keep the sponges soft and the icing perfect.

Soft homemade Napolitain

Homemade Napolitain featuring soft sponges, creamy ganache, and flawless icing. A delightful dessert for family time.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ For the sponges

01 200 g of unsalted butter
02 4 eggs
03 1 tablespoon of vanilla extract
04 200 g of sugar
05 215 g of all-purpose T45 flour
06 1 tablespoon of baking powder
07 15 g of unsweetened cocoa powder, like Van Houten

→ For the chocolate ganache

08 75 g of heavy cream (30% fat content)
09 75 g of dark chocolate, at least 54% cocoa

→ For the topping

10 20 g of chocolate sprinkles
11 80 g of powdered sugar
12 1 tablespoon of milk

Instructions

Step 01

Set your oven to 180°C with natural convection. Whisk the sugar and eggs for around 2 minutes, then add the melted butter and vanilla. Mix the flour and baking powder in a separate bowl, then fold it into the egg mixture. Split the batter: 2/3 stays plain, stir cocoa into the 1/3. Pour them into your molds.

Step 02

Bake the sponges for about 20 minutes in the oven at 180°C.

Step 03

Bring the cream to a boil, then pour it straight over the chocolate. Stir until smooth and shiny.

Step 04

Layer the sponges, switching plain and chocolate ones, with ganache between each. Chill in the fridge for about 20 minutes.

Step 05

Mix powdered sugar and milk to create the glaze. Spread on top of the cake and sprinkle with chocolate bits. Wipe off any smudges for a clean final look.

Notes

  1. Keep it in an airtight container at room temp for up to 3 days.

Tools You'll Need

  • 3 sponge cake molds
  • Electric mixer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy
  • Wheat