Soft homemade Napolitain (Print Version)

# 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:

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.
02 - Bake the sponges for about 20 minutes in the oven at 180°C.
03 - Bring the cream to a boil, then pour it straight over the chocolate. Stir until smooth and shiny.
04 - Layer the sponges, switching plain and chocolate ones, with ganache between each. Chill in the fridge for about 20 minutes.
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:

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