Neapolitan Cake

I think I am having too much fun with frosting! It is evident from the stains on my favourite pair of jeans. The other day, I wanted to hide somewhere when I saw myself in the large mirror at the shopping centre. The boys were with me so that’s a huge relief. Blame it on motherhood! Busy and tired mums have their fair share of excuses. Though the truth actually is that I am loving this whole idea of messy frosted cakes (even though it finds it’s way on my clothes).

I don’t remember making a single batch of buttercream this month. It’s been whipped cream all the way along with cheese based frosting. For this cake I’ve used whipped cream and chocolate ganache.  I’ve made the cake batter in one bowl. That’s right! Unlike many Neapolitan cake recipes that require you to make 3 different batters, this one uses a large bowl for mixing. Then all you do is divide the batter into 3 cake pan. For the first one, you just add a few drops of vanilla extract. The second one, strawberry extract and a few drops of pink food colour. The third one requires cocoa powder and milk. I’ve mixed the colours and flavours gently in the cake pan itself.  Otherwise, you can imagine the amount of dishes one would end up with for this kind of cake. On the texture front, the cake is moist and soft…thanks to the sour cream in the cake.

In between the layers there is creamy chocolate ganache. For the two-tone effect, I first applied chocolate ganache to the top and sides of the cake. Then I spread a bit of pink tinted whipped cream unevenly on the sides and top and ran my spatula around the cake to blend the frosting.  Quite easy but very tempting though. It’s hard to resist licking it off the cake straightaway. Chocolate and Cream…is there anything better than that?

In other news, today is the last day of winter in Australia. It’s Spring tomorrow and it’s also September, my favourite month. I have many hopes for September because I will be able to see some of my work on print. Call it luck or coincidence, I have worked on different projects with different sets of people but the release dates have somehow been assigned to September. I am also excitedly looking forward to spending time with my Mum and sister who will be in Sydney shortly.
Come on September…faster please..I just can’t wait for you!

 

Neapolitan Cake 
Makes a 3 layered 7 inch cake

350 g butter, at room temperature
11/2 cup caster sugar
1 tsp vanilla extract
5 eggs
3 cups self-raising flour
3/4 cup sour cream
2-3 drops pink liquid food colouring
3 tablespoons cocoa powder
2 tablespoon milk

For the frosting
300 g dark chocolate, chopped
3/4 cup + 1/2 cup heavy/thickened cream
2-3 drops of pink food colouring
2-3 drops Strawberry extract

Preheat oven to 180 degrees C (160 degrees C for fan forced). Grease and line the bases of  3, 7-inch cake pans with non-stick baking paper.

Using an electric mixer (or by hand) beat together the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Add half the flour to the butter mixture and stir until just combined. Add the sour cream and remaining flour, in batches, and stir until just combined. Divide the batter among 3 bowls.

Add a few drops of vanilla essence to the first. Mix gently
Add a few drops pink food colouring and strawberry extract/essence to the 2nd pan portion and mix gently to combine.
Combine the cocoa powder and milk in a small bowl and add to the 3rd portion of batter. Mix gently to combine.
Bake in the preheated oven for 20- 30 minutes (or until a skewer inserted in the middle of the cake comes out clean). Remove from the oven. Leave aside in the pan for 5 minutes, then carefully tun onto a wire rack. Let cakes cool completely before frosting them.

To make the chocolate ganache frosting, place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Cover. Refrigerate for 30 minutes or until a spreadable consistency. To make the strawberry cream frosting, whip up the heavy cream with an electric mixer till stiff peaks. gently fold in the colouring and extract.

To assemble, place the vanilla cake in the centre of a cake stand or plate. Spread about 1/4 cup of frosting. Top with the strawberry layer cake. Repeat. Place the chocolate cake layer on top. Frost the sides and top with chocolate ganache. Take a small amount of the strawberry whipped cream frosting on your spatula and spread unevenly around the cake in gentle strokes. Smoothen out with a clean spatula. Decorate with chocolate curls, piped ganache or strawberries.