Chocolate and vanilla cake : "Napolitain" | GF, DF
Gluten and dairy free cake that is made of two slices of vanilla cake and one slice of chocolate cake, filled with a chocolate ganache and topped with an icing with chocolate sprinkles.
Servings: 8 people
- 2 eggs
- ⅓ cup + 1 tbsp rice flour (75 g)
- ⅓ cup light brown sugar (50 g)
- ⅓ cup + ½ tbsp almond flour (40 g)
- 2 ½ tbsp cornstarch (25 g)
- 1 tsp baking powder (5 g)
- ⅓ cup plant-based milk (85 ml)
- ½ tsp vanilla extract
- ¼ tsp salt
- ⅔ cup semi sweet chocolate chips (120 g)
- ¼ cup granulated sugar (60 g)
- ⅓ cup +1 ½ tbsp almond flour (50 g)
- ¼ tsp salt
- 5 egg whites (150 g)
- 3 ½ tbsp margarine (50 g)
- 2 tbsp cornstarch (20 g)
- 1 cup semi sweet chocolate chips (180 g)
- ⅔ cup plant-based coffee creamer (180 ml)
- ¼ cup powdered sugar (35 g)
- some water
- chocolate sprinkles gluten and dairy free
In a small pot, bring the coffee creamer to a boil.
Pour on the chocolate chips, let sit for a couple of minutes, and use a hand blender to get a smooth and shiny ganache.
Place some plastic wrap directly on top of it, and refrigerate overnight.
Preheat the oven to 350°F - 180°C, and line your loaf pan with parchment paper, in the bottom and on the sides.
In a bowl, beat the egg yolks with the brown sugar, until fluffy.
In another bowl, mix all the dry ingredients together : rice flour, almond flour, cornstarch, baking powder and salt.
Whip the egg whites to soft peaks.
Add the dry ingredients to the beaten egg yolks, and mix until combined. Mix in the milk and vanilla extract. Lastly, gently incorporate the whipped egg whites in two times, with a rubber spatula. Pour in the loaf pan and bake for 30 to 35 minutes.Allow to cool down a bit before unmolding on a cooling rack, upside down.
Preheat the oven to 375°F - 190°C, and line your loaf pan with parchment paper.
Melt the chocolate chips with the margarine over a double boiler, or in the microwave.
Mix the dry ingredients together : sugar, almond flour, cornstarch, and salt.
Beat the egg whites to soft peaks.
Mix the melted chocolate and margarine with the dry ingredients. Then, gently incorporate the whipped egg whites in two times.
Pour the batter in the loaf pan (lined with parchment paper) and bake for 10 minutes at 375°F - 180°C, and 30 minutes at 340°F - 170°C.Allow to cool down a bit before unmolding, upside down, on a cooling rack.
Assembling The Cake
Take the ganache out of the fridge an hour before assembling the cake, to soften.
Cut the vanilla cake with a serrated knife (bread knife) in half horizontally. Don't trim the sides as we'll do it later on.
Trim the bottom and top of the chocolate cake to remove the crust and make it flat.
Spread half of the ganache evenly on top of one of the vanilla slab, put the chocolate cake on top of it, pressing it gently. Spread the rest of the ganache on top of the chocolate cake, and put the second slab of vanilla cake on top of it. Refrigerate for one hour to solidify.
Prepare the icing : mix the powdered sugar with a bit of water, until you get the right consistency (liquid enough to spread but thick enough so that it doesn't drip).
Spread on top of the cake with an offset spatula (or a spoon), and decorate with chocolate sprinkles.
Refrigerate for another hour so that the icing thickens.
You can keep this cake in the fridge for a couple of days, in an airtight container.
When I make cakes with several layers, I like to bake the sponge and make the ganache the day before, and store everything in the fridge overnight. The next day, I just have to assemble and garnish the cake.
You can replace cornstarch with potato starch in both recipes.
For the plant-based milk, I use almond milk since I started to make my own a few weeks ago. Before that, my go-to was a coconut and almond blend. If using sweetened milk, you might want to remove a bit of sugar from the recipe.
I like to use semi-sweet chocolate chips for the chocolate ganache and cake. If you like a stronger chocolate taste, you can definitely go for dark chocolate chips.
Margarine can be replaced with vegan butter. I personally like the plant-based Becel margarine. As for the butter, Earth Balance is a good one, yet more expensive. Coconut oil also works in this recipe with the same quantities, but there will be a slight coconut taste.
The plant-based coffee creamer I use in the ganache is usually from Silk or Califia, the hazelnut one.
Store your Napolitain in the fridge, in an airtight container. You can keep it for a few days, but the icing is going to melt with the fridge humidity. It’s not going to alter the taste, just the visual.
Calories are per one slice of the cake.