Classic Neapolitan Layer Cake

Fillings

Chocolate Mousse

  • 200 g melted dark chocolate
  • 1 cup whipped cream (fold in)

Allow the melted dark chocolate to cool slightly before gently folding in the whipped cream. Fold carefully to maintain lightness. The mousse should be airy yet stable enough to spread evenly between layers.

Vanilla Cream

  • 1½ cups cream
  • ½ cup powdered sugar
  • Vanilla

Whip the cream with powdered sugar and vanilla until soft to medium peaks form. The texture should be smooth and fluffy, holding its shape without becoming grainy.

Ganache

  • 150 g dark chocolate
  • ½ cup hot cream

Pour the hot cream over the dark chocolate and mix until smooth and glossy. The ganache should be pourable but thick enough to coat the cake evenly.

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