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.