Easy homemade Napolitain

Ingredients

• 4 unités eggs (at room temperature)
• 200 g granulated sugar (granulated)
• 100 g unsalted butter (melted then cooled to room temperature)
• 1 cuillère à café baking powder (about 5 g)
• 300 g all‑purpose flour (sift before use)
• 15 g unsweetened cocoa powder (high quality)
• 150 g 70% dark chocolate (chopped)
• 100 ml heavy cream (very hot before pouring over the chocolate)
• 150 g powdered sugar (sift to avoid lumps)
• 30 ml water (added gradually to the powdered sugar)
• 30 g chocolate vermicelli or colored sprinkles (for decoration)

Instructions

1. Prepare the ingredients

   Measure all ingredients, crack the eggs into the bowl, preheat the oven to 180°C.

   Time: PT10M

2. Beat the eggs and sugar

   Using the whisk, beat the eggs and sugar until the mixture lightens and becomes frothy.

   Time: PT5M

3. Incorporate the melted butter

   Pour the melted (cooled) butter into the mixture and stir until homogeneous.

   Time: PT2M

4. Add the dry ingredients

   Sift the flour and baking powder, fold them into the mixture in batches, mixing gently until a smooth batter forms.

   Time: PT5M

5. Divide the batter and color one third with cocoa

   Divide the batter into three equal portions (≈250 g each). In one portion, add the cocoa powder and mix until the color is uniform.

   Time: PT5M

6. Fill the pans

   Pour each third of batter into the rectangular pan (or three pans) smoothing the surface with a spatula.

   Time: PT5M

7. Bake the layers

   Bake each layer for 15 minutes at 180°C. If you have only one pan, bake the three portions successively.

   Time: PT45M

   Temperature: 180°C

8. Cool the sponge cakes

   Remove the layers from the oven, place on a rack and let cool completely (≈15 minutes).

   Time: PT15M

9. Prepare the chocolate ganache

   Bring the cream to a boil, pour over the chopped chocolate, let rest for 1 minute then stir until a smooth ganache forms.

   Time: PT5M

10. Assemble the Napolitain

    On the first sponge (vanilla), spread a generous layer of ganache. Cover with the second sponge, repeat, then place the final layer. Press lightly to even out.

    Time: PT10M

11. Chill

    Wrap the cake in plastic wrap and refrigerate for 30 minutes for the ganache to set.

    Time: PT30M

12. Prepare the white icing

    Sift the powdered sugar into a bowl, add water drop by drop while mixing until a smooth, pourable consistency is achieved (not too runny).

    Time: PT5M

13. Ice the cake

    Pour the icing over the top of the cake and spread with a spatula to cover the sides evenly.

    Time: PT5M

14. Decorate

    Sprinkle the top with chocolate vermicelli or colored sprinkles to taste.

    Time: PT2M

15. Final chill

    Return the cake to the refrigerator for 30 minutes so the icing sets completely before serving.

    Time: PT30M

Nutrition Facts

Calories

580

Protein

4 g

Carbohydrates

83 g

Fat

20 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of eggs: aquafaba (4 tbsp), commercial egg replacer
• Instead of granulated sugar: cane sugar
• Instead of unsalted butter: vegetable margarine
• Instead of baking powder: baking soda + cream of tartar
• Instead of all‑purpose flour: whole‑wheat flour, gluten‑free flour (mix)
• Instead of unsweetened cocoa powder: instant cocoa powder
• Instead of 70% dark chocolate: milk chocolate, white chocolate
• Instead of heavy cream: 30% milk fat cream
• Instead of powdered sugar: very fine granulated sugar
• Instead of water: orange blossom water for flavor
• Instead of chocolate vermicelli or colored sprinkles: sugar sprinkles

Equipment Needed

• large mixing bowl
• whisk or electric mixer
• silicone spatula
• kitchen scale
• sieve
• bread knife or kitchen knife
• rectangular loaf pan (or 3 individual pans)
• oven
• cooling rack
• small saucepan
• cooking thermometer (optional) (optional)
• refrigerator
• pastry bag or tablespoon (optional)
• parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Incorporate the melted butter without overheating it
• Achieve a homogeneous batter without over‑mixing
• Precise baking of each layer (15 min at 180°C)
• Prepare a smooth ganache by letting the cream act on the chocolate
• Get the right consistency of the white icing (not too runny)

Chef Tips from the Video

• Sifting the flour and powdered sugar prevents lumps and makes the batter lighter.
• Using butter at room temperature makes it easier to incorporate without curdling the eggs.
• Chilling the cake after assembly makes slicing cleaner.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 2‑3 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• The sponges can be baked the day before and stored in the refrigerator wrapped in plastic wrap.
• The ganache keeps for 2 days refrigerated; warm slightly before use.
• The white icing can be prepared ahead and kept in the refrigerator in an airtight container.