Vanilla cake batter is divided into thirds to make chocolate, vanilla, and strawberry flavors. Buttercream frosting is marbled to frost stacked cake and garnished with hot pink piped buttercream swirls, chocolate drizzle and chocolate chards.
Simple White Cake Batter
3 ¼ cups cake flour *or 3 cups all purpose flour
1½ tablespoons baking powder
½ teaspoon salt
1–1/8 cups whole milk
1 tablespoon clear vanilla extract or creme bouquet flavoring
12 tablespoons butter, room temperature
1– 1/4 cup granulated sugar
5 large egg whites , room temperature
2 tablespoons special dark cocoa, chocolate layer
2 tablespoons chocolate sauce, chocolate layer
2 teaspoons strawberry extract, strawberry layer
2 drops pink food coloring gel, strawberry layer
4 cups salted butter, room temperature, not margarine
4–6 cups confectioner’s sugar, sifted
4 tablespoons whole milk
1 teaspoon clear vanilla or creme bouquet flavoring
2 drops hot pink food coloring gel for piping and marbling cake
1/4 cup heavy whipping cream
1/2 cup dark chocolate melting wafers or semi sweet chocolate chips
1/2 cup melted chocolate wafers or semi-sweet chocolate chips
parchment paper 5” x 8″
Cake Frosting and Assembly
How to Marble Frosting
Fit end of disposable piping bag with large round tip and fill bag with pink frosting. Pipe large circles randomly on sides of cake. With off set spatula, gently smear the pink frosting dots around the perimeter of cake blending with the base buttercream. Reserve hot pink frosting to pipe on top of cake using 6B tip.
Make Chocolate Ganache/Sauce for Drizzle
Melt ¼ cup heavy whipping cream in microwave safe bowl, add ½ cup dark chocolate melting wafers or chocolate chips. Stir to thicken. Allow to cool slightly then pour into squeeze bottle. Carefully squeeze chocolate on top edge of cake so it will drip down the sides at different levels. If chocolate is too thick, place in microwave 10 seconds to soften.
Making Chocolate Chards
Melt dark chocolate wafers or chocolate chips in microwave at 10-second intervals until melted and smooth. On 5” x 8” piece of parchment paper, spread melted chocolate on paper in thin layer. Roll one end of parchment with chocolate like a jellyroll. Place parchment roll in freezer to harden 15 minutes. When ready to serve cake, unroll chocolate log and pick up chards to position on top of cake.
With reserved hot pink frosting pipe swirls around perimeter top of cake. Insert Chocolate Chards in center of cake. Serve immediately.
*Cake Flour will make a softer cake texture.
*Clean mixing bowl with white vinegar to rid of grease before whipping room temperature egg whites.
*If you crumble too many chards, remelt chocolate and smooth on parchment in a thicker layer, roll and freeze.
Recipe adapted from Martha Stewart, and Cake Blog.
Keywords: Neopolitan cake recipe