Homemade Neapolitan Recipe

Preheat your oven to 180°C. Melt the butter and let it cool.

In a mixing bowl, combine the eggs with the sugar. Add the melted butter and mix. Then add the flour and baking powder. Mix well.

Weigh your dough. I obtained 750g of dough. Divide the dough in two: 500g of dough to which you add a teaspoon of liquid vanilla to make the vanilla dough. Then 250g of dough to which you add cocoa powder to make the chocolate dough.

Bake the vanilla sponge cake on a baking mat for about 15 minutes at 180°C.

Prepare the ganache: Melt the dark chocolate and add the hot heavy cream (in several additions) using a spatula. Let the ganache cool.

Unmold the vanilla cake. Bake the chocolate sponge (on half of the baking mat to achieve the correct size) for about 15 minutes at 6 (180°C). Cut the vanilla cake in half and then cut the chocolate cake to the same size as the vanilla pieces.

Assemble the cake. Spread chocolate ganache on a vanilla sponge cake, then cover with the chocolate cake. Add more ganache on top and cover with the second vanilla sponge cake. Place in the refrigerator for about 15 minutes.

Make the icing. Mix the powdered sugar with the 5 tablespoons of milk. Add the milk gradually until the texture is neither too liquid nor too thick. The icing should spread easily over the cake. Spread the icing on the cake and smooth it with an offset spatula.

For decoration, melt the chocolate and add cream to achieve a fairly liquid texture. Dip a spoon into this mixture, and make large strokes over the cake by shaking the spoon from left to right to create a beautiful striped effect.