How To Make Neapolitan Millionaire Cake

NEAPOLITAN MILLIONAIRE CAKE

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This Neapolitan Millionaire Cake is a fun mix of flavors and textures! It’s got chocolate cake on the bottom, strawberry cheesecake in the middle and vanilla bean mousse on top. A beautiful party in your mouth!

Yield : 12 – 14 Slices

Method : Oven

Category : Dessert

Cuisine : American

INGREDIENTS
Chocolate Cake :

• 1 cup flour
• 1 cup sugar
• 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 3/4 tsp vanilla
• 1/2 cup boiling water

Strawberry Cheesecake :

• 24 oz cream cheese
• 1 cup sugar
• 3 tbsp flour
• 1 cup sour cream
• 4 eggs
• 3 tbsp strawberry extract
• about 20 drops red food color

Vanilla Bean Mousse :

• 1 1/2 tsp powdered gelatin
• 1 1/2 tablespoons water
• 2 1/3 cups heavy cream, divided
• 1/2 cup sugar
• 2 1/2 tsp vanilla bean paste

Whipped Vanilla Icing :

• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tsp vanilla bean paste
• 1/4 tsp vanilla extract

INTRUCTIONS
To Make The Chocolate Cake :

1. Preheat oven to 300 degrees.
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix until smooth.
6. Pour into prepared 9 inch pan and bake 35-38 minutes.
7. Remove from oven and let cool for 5-10 minutes in pan, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake dome with a long serrated knife

To Make The Strawberry Cheesecake :

1. Preheat oven to 300 degrees. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides.
2. In a large bowl, blend the cream cheese, sugar and flour. Use low speed to keep less air from getting into the batter.
3. Add the sour cream and 2 eggs. Beat until just combined.
4. Add other 2 eggs, strawberry extract and red color. Beat until combined.
5. Pour the filling into the pan. Drop onto the counter a few times to release any air bubbles.
6. Wrap bottom of pan in aluminum foil and prepare it for a water bath.
7. Place foil wrapped pan in a another pan large enough for a water bath. Fill water pan with warm water about half way up the sides of the springform pan.
8. Bake for 1 hour and 35 minutes.
9. Turn off heat and leave in oven with door closed for 20 minutes or until set. Center of cheesecake will not look fully cooked, but will continue to cook in the oven.
10. Open oven door halfway and let cool for about 10 minutes.
11. Refrigerate until firm 5-6 hours.
12. Remove cheesecake from springform pan.

To Make The Vanilla Bean Mousse : 

1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes. Place mixer bowl and whisk attachment into the freezer for about 10 minutes.
2. Take bowl out and whisk out of freezer and whisk 2 cups heavy cream at high speed until it begins to thicken.
3. Add sugar and vanilla bean paste and continue whisking on high until stiff peaks form.
4. Heat remaining heavy cream in the microwave for about 30 seconds, or until warm.
5. Add gelatin to heavy cream and stir to combine. Allow to cool.
6. Add gelatin mixture to whipped cream. Stir to incorporate and whip back to stiff peaks, if needed.

To Begin Putting It All Together :

1.  . . . . 
2.  . . . . NEXT STEP LINK (FULL RECIPE): HERE