Gâteau Napolitain Recipe

I prepared a charming Neapolitan Cake blending apricot jam and dark chocolate into a beautifully balanced batter of unsalted butter, eggs and vanilla extract. Rich heavy cream and all-purpose flour harmonize effortlessly, inviting you into a realm of delightful contrasts and pure modern elegance. Every element feels thoughtfully combined here.

I love experimenting with desserts that break the mold and this Gâteau Napolitain does just that. I first mix 150g unsalted butter with 150g granulated sugar until it looks well creamed.

Then I fold in 4 large eggs and 1 tsp vanilla extract, building a base that’s both rich and delicious. I add 160g all-purpose flour, 1 sachet (10g) of baking powder, and a pinch of salt to keep everything balanced.

What really sets this recipe apart is the twist of 150g apricot jam paired with 150g chopped dark chocolate. It reminds me of those innovative cakes you sometimes see in a trendy cake factory or on a modern brunch menu.

I finish it off with a dash of 200ml heavy cream, giving it a texture that’s unexpectedly striking. This recipe really pushes boundaries and is perfect for anyone ready for something new in the world of food cakes.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how it brings the flavors of apricot jam and dark chocolate together in a way that feels both surprising and comforting. Second, the process of making it is fun and not too hard—even when I mess up a little, it still turns out pretty amazing. Third, layering the cake and pouring that glossy chocolate ganache over it makes me feel super proud, like I created something special for my family and friends. And lastly, even though it takes a bit of time, the simple ingredients make it feel like I’m using stuff from my kitchen stash, which makes it even more satisfying.

Gâteau Napolitain is one of my favorite cakes to bake because it’s both tasty and kinda fun to make. I start by preheating my oven to 350°F (180°C) and greasing two 20cm round cake pans. I sift together 160g of all-purpose flour, a sachet (10g) of baking powder and a pinch of salt in a small bowl. Then, I beat 150g of softened unsalted butter with 150g of granulated sugar until the mixture looks light and fluffy. I add 4 large eggs one at a time with 1 tsp of vanilla extract, making sure each egg is mixed in before adding the next.

After that, I slowly fold in the dry ingredients into the wet batter until there aren’t any big lumps, but I try not to overmix it because that can ruin the texture. I divide the batter evenly between the two pans and pop them in the oven for 20-25 minutes, checking with a toothpick to see if they’re done. While the cakes are cooling, I heat 200ml of heavy cream in a small saucepan until it just starts to simmer, then pour it over 150g of chopped dark chocolate in a bowl and stir until I get a smooth ganache.

Once the cakes have cooled completely, I take one cake out of the pan and spread 150g of apricot jam evenly on the top. I then carefully place the second cake on top, building a layered cake. Finally, I pour the chocolate ganache over the top so it drips on the sides nicely and let it sit for a bit before slicing up a piece to eat. It might not be perfect every time, but that’s what makes it feel extra real and homemade.

Ingredients

• 160g all-purpose flour: supplies carbohydrates, creating structure in the cake and providing energy.
• Baking powder: a leavening agent for airy texture, though too much can add bitter taste.
• Unsalted butter: rich in fats, adds creaminess and flavor; not the healthiest but tastes great.
• Eggs: provide protein and moisture, binding ingredients together and enhancing texture.
• Apricot jam: offers fruit fiber and tangy sweetness, balancing the cake’s rich flavors.
• Dark chocolate: adds a bittersweet flavor and antioxidants, contrasting nicely with the jam.
• Heavy cream: used for luscious topping; its fat gives a smooth, indulgent finish.

Ingredient Quantities

• 160g all-purpose flour
• 1 sachet (10g) baking powder
• A pinch of salt
• 150g unsalted butter, softened
• 150g granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 150g apricot jam
• 150g dark chocolate, chopped
• 200ml heavy cream

How to Make this

1. Preheat your oven to 350°F (180°C) and grease two 20cm round cake pans with a bit of butter or line them with parchment paper.

2. In a small bowl, sift together the 160g all-purpose flour, the sachet of baking powder and a pinch of salt.

3. In a larger bowl, beat the 150g softened unsalted butter with 150g granulated sugar until it looks light and fluffy.

4. Add the 4 large eggs one at a time to the butter mixture along with 1 tsp vanilla extract, making sure each egg is pretty well mixed in before adding the next.

5. Gradually fold in the dry ingredients into your wet mixture until there are no big lumps left, but try not to overmix it.

6. Divide the batter evenly between the two pans and pop them in the oven for 20-25 minutes or until a toothpick comes out clean when you poke the centers.

7. While the cakes are cooling, warm up 200ml heavy cream in a small saucepan until it just begins to simmer then pour it over the 150g chopped dark chocolate in a bowl; stir it slowly until you get a smooth chocolate ganache.

8. Once the cakes have cooled completely, remove them from their pans and place one cake on your serving plate.

9. Spread the 150g apricot jam evenly over the top of the first cake, then carefully set the second cake on top to build your layered cake.

10. Finally, pour the chocolate ganache over the top so it drips nicely down the sides; let the cake sit for a bit to set before slicing and serving. Enjoy!

Equipment Needed

1. Preheated Oven – Needed to bake the cakes at 350°F (180°C)
2. Two 20cm Round Cake Pans – Either greased with butter or lined with parchment paper
3. Small Mixing Bowl – For sifting the all-purpose flour, baking powder and salt
4. Large Mixing Bowl – Used to beat the softened unsalted butter with the granulated sugar and later mix in eggs and vanilla extract
5. Electric Mixer or Whisk – Helps beat the butter and sugar until light and fluffy, then mix in the eggs
6. Spatula – For gradually folding the dry ingredients into the wet mixture without overmixing
7. Toothpick – To test if the cakes are done (it should come out clean)
8. Small Saucepan – For warming the heavy cream until it begins to simmer before making the ganache
9. Heat-Safe Bowl – To combine the warmed cream with chopped dark chocolate for the ganache
10. Serving Plate – To assemble the layered cake by stacking the cakes and spreading the apricot jam

11. Measuring Cups, Measuring Spoons, and a Kitchen Scale – To ensure all your ingredients are measured correctly

Hope this helps you get everything ready for the recipe!

FAQ

Gâteau Napolitain Recipe Substitutions and Variations

• Instead of using all-purpose flour, you can go for whole wheat flour but maybe mix half and half with all-purpose so the texture doesn’t get too heavy.
• If you don’t have unsalted butter, try using salted butter or even a vegan margarine, but remember to cut down on extra salt in the recipe.
• You can swap out granulated sugar with brown sugar for a richer flavor, though it might make the cake slightly moister.
• For heavy cream, a good alternative is to combine 160ml of milk with about 40g of melted butter; this works well in most recipes.

Pro Tips

1. Make sure your butter is really soft but not melted when you start; if its too firm you wont beat it properly, but if its too melted your cake might turn out too dense.
2. When mixin the flour in, gently fold it in slowly. Overmixing can mess up the airy texture, so just do it lightly even if it feels like you’re not stirrin enough.
3. If you see your cakes domin at the center, you can trim them with a serrated knife. It’ll help the layers stack better and your final cake look more even.
4. While doin the ganache, be careful stirring the hot cream into the chopped chocolate. Stir slowly so you dont end up with a lumpy mess or burnt chocolate.
5. Let the cake rest for a few minutes after pourin on the ganache so it sets nice and firm. Waiting a bit really helps all the flavors mix together.