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Lindt Neapolitan Layer Cake

Prepared with one base cake batter and piped with vanilla frosting, this chocolate, strawberry and vanilla layer cake makes a stunning dessert for celebrating Easter or any special occasion.

1 hour 50 minutes
Medium
7 people

Ingredients

  • CAKE LAYERS:
  • 1/2 cup (125 mL) chopped fresh strawberries
  • 2 tbsp (30 mL) strawberry jam
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1/4 tsp (1 mL) red food coloring
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 1/4 cup (60 mL) brewed coffee, at room temperature
  • 2 2/3 cups (650 mL) all-purpose flour
  • 2 1/2 tsp (12 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) granulated sugar
  • 3/4 cup (175 mL) unsalted butter, softened
  • 5 egg whites, at room temperature
  • 1 tbsp (15 mL) vanilla extract
  • 1 cup (250 mL) milk, at room temperature
  • WHITE CHOCOLATE FROSTING
  • 3 bars (each 3.5 oz / 100 g) Lindt SWISS CLASSIC White Chocolate, finely chopped
  • 1 cup (250 mL) butter, softened, divided
  • 1/2 cup (125 mL) confectioners’ (icing) sugar, sifted
  • 1 tsp (5 mL) vanilla extract
  • 12 Lindt LINDOR Neapolitan Truffles

Instructions

  • Preheat oven to 350°F (180°C). Butter three 8-inch (20 cm) round cake pans and line each bottom with parchment paper.
  • Into blender, add strawberries, strawberry jam, lemon juice and red food coloring; purée until blended. Strain through fine-mesh sieve into medium bowl (discard solids).
  • In small bowl, stir together cocoa powder and coffee until blended.
  • Into large bowl, sift together flour, baking powder and salt.
  • In another large bowl, using handheld electric mixer, beat together sugar and butter for 5 to 6 minutes or until light and fluffy, scraping down sides of bowl occasionally. One at a time, beat in egg whites, incorporating well after each addition. Beat in vanilla until combined.
  • With mixer on low speed, alternately add flour mixture in 3 parts and milk in 2 parts, starting and ending with flour mixture. Scrape bowl as needed between additions. Transfer one-third of batter to a medium bowl, and another one-third to a second medium bowl.
  • To one medium bowl of batter, stir in strained strawberry purée. To another medium bowl of batter, stir in cocoa mixture (leave remaining bowl as vanilla cake batter).
  • Scrape each flavored cake batter into a prepared pan; smooth tops.
  • Bake for 25 to 28 minutes or until a cake tester inserted into center of cakes comes out clean. Let cakes cool in pans on wire rack for 30 minutes. Remove from pans and let cool completely on rack.
  • White Chocolate Frosting: Into small heatproof bowl fitted over small saucepan of barely simmering water, add chopped Lindt SWISS CLASSIC White Chocolate and 1/4 cup (60 mL) butter; heat, stirring frequently, until melted and smooth. Let cool to room temperature (but still pourable).
  • In medium bowl, using handheld electric mixer at medium-high speed, beat remaining 3/4 cup (175 mL) butter for 5 to 6 minutes or until light and fluffy. Pour in melted white chocolate mixture, confectioners’ sugar and vanilla. Beat for 3 to 5 minutes or until light and fluffy. Transfer 1 cup (250 mL) frosting to piping bag fitted with star tip; set aside for making rosettes in Step 12.
  • Place the chocolate cake layer on a serving platter; spread top with 1/4 cup (60 mL) of remaining frosting. Arrange strawberry cake layer on top; spread with 1/4 cup (60 mL) of remaining frosting. Top with vanilla cake layer and spread remaining frosting over top and sides of cake. Pipe rosettes on top and garnish with Lindt LINDOR Neapolitan Truffles.
  • TIP: If desired, use water in chocolate cake batter instead of coffee