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A classic among French children's snacks, this homemade vanilla and chocolate sponge cake is incomparably moist, with airy layered sponge cakes, a creamy chocolate ganache and a delicious icing. And bonus: it's so easy to make!
💙Why you'll love it
- It's really easy to prepare - I swear, it's child's play! Even a beginner could make it with his eyes closed.
- The texture is so delicious, it's completely addictive, trust me!
- French classic - here in France, this cake is called "Neapolitan cake" and it's a real classic that you can find in most supermarkets.
Table des matières
😉Other homemade snacks
🍫Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this cake.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Dark chocolate - fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
- Chocolate vermicelli - found in the baking aisle or in the confectionery section of many supermarkets.
✨How to make this Neapolitan cake ?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 355°F/180°C in natural convection/static heat mode. Place the eggs and sugar in a large bowl. Using an electric mixer, mix for 2 minutes.
- Add the melted butter and vanilla extract and mix well.
- In a small bowl, combine the flour and baking powder. Add it to the bowl and mix well.
- Weigh your dough with a digital scale (it's really crucial to be precise for this recipe) then separate it: 2 thirds into a large bowl and 1 third into another bowl. In the last one, add the cocoa powder and mix.
- Pour into the sponge moulds and bake for 20 minutes.
- While the sponge cakes are baking, prepare the ganache: heat the cream to boiling point. Pour over the chocolate and stir until smooth (if your chocolate isn't completely melted, a few seconds in the microwave will do the work).
- Place your 1st plain sponge cake on a large plate. Generously spread some of the chocolate ganache, then place the chocolate sponge cake on top.
- Repeat: generously spread some of the chocolate ganache on top and finish by placing the last plain sponge cake on top.
- Place in the fridge for 20 minutes to set.
- Mix the milk and powdered sugar in a small bowl. Spread the glaze over the top of the cake and sprinkle with chocolate vermicelli.
- All that's left to do is trim the edges with a toothless knife to ensure a smooth finish, and enjoy 🙂
👩🏻🍳Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Pour WARM butter into the egg-sugar mixture - if the butter is too hot, there will be a temperature shock which will cook your eggs.
- Leave your sponge cakes to cool before unmolding them, otherwise you risk breaking them.
- Use a toothless knife to cut the edges of your cake for a clean, beautiful finish.
❄️Storage
Store in an airtight container at room temperature for up to 3 days. But believe me, it will be gobbled up long before that!
If you make this French cake, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
French layered vanilla and chocolate sponge cake
A classic among French children's snacks, this homemade vanilla and chocolate sponge cake is incomparably moist, with airy layered sponge cakes, a creamy chocolate ganache and a delicious icing. And bonus: it's so easy to make!
Ingredients
For sponge cakes
- 4 eggs
- ⅞ cups sugar (200 g)
- ⅞ cups unsalted butter doux (200 g)
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour (215 g)
- 1 tablespoon baking soda
- 3 tablespoons unprocessed Dutch cocoa powder (15 g)
For chocolate ganache
- 2.7 oz dark chocolate (75 g)
- ⅓ cups heavy cream (75 g)
For glaze
- ⅔ cups icing sugar (80 g)
- 1 teaspoon milk
- 1 tablespoon chocolate vermicelli (20 g)
Instructions
The sponge cakes
- Preheat your oven to 355°F/180°C in natural convection/static heat mode. Place the eggs and sugar in a large bowl. Using an electric mixer, mix for 2 minutes. Add the melted butter and vanilla extract and mix well.
- In a small bowl, combine the flour and baking powder. Add it to the bowl and mix well.
- Weigh your dough with a digital scale (it's really crucial to be precise for this recipe) then separate it: 2 thirds into a large bowl and 1 third into another bowl. In the last one, add the cocoa powder and mix.
- Pour into the sponge moulds and bake for 20 minutes.
The chocolate ganache
- While the sponge cakes are baking, prepare the ganache: heat the cream to boiling point. Pour over the chocolate and stir until smooth (if your chocolate isn't completely melted, a few seconds in the microwave will do the work).
Assembly
- Place your 1st plain sponge cake on a large plate. Generously spread some of the chocolate ganache, then place the chocolate sponge cake on top.
- Repeat: generously spread some of the chocolate ganache on top and finish by placing the last plain sponge cake on top.
- Place in the fridge for 20 minutes to set.
The glaze
- Mix the milk and powdered sugar in a small bowl. Spread the glaze over the top of the cake and sprinkle with chocolate vermicelli.
- All that's left to do is trim the edges with a toothless knife to ensure a smooth finish, and enjoy 🙂
Notes
- My best tip - as European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Store in an airtight container at room temperature for up to 3 days. But believe me, it will be gobbled up long before that!
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