Neapolitan Cake

Preheat oven to 350°F (175°C). Coat one 8-inch round cake pan with nonstick spray and line with parchment paper.

In a stand mixer, combine oil, sugar, egg, vanilla, salt, baking soda, and cocoa powder. Mix until smooth.

Add flour and milk, mixing until combined. Stir in hot water until smooth.

Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pan for 10-15 minutes, then transfer to wire rack to cool completely.

3. Swiss Meringue Buttercream:

Prepare a double boiler by simmering 1 inch of water in a saucepan. In a heat-safe bowl, combine egg whites and sugar. Whisk constantly until sugar dissolves (3-4 minutes).

Transfer to a stand mixer with the whisk attachment and beat on medium-high speed until stiff peaks form and mixture is cooled (10-15 minutes).

Gradually add butter a few tablespoons at a time, mixing until each addition is incorporated. Switch to the paddle attachment and mix in vanilla until smooth.

Divide frosting. Add strawberry preserves and pink food coloring to one portion. Melt semi-sweet chocolate and mix into the other portion.

4. Assembly:

Level cakes with a serrated knife. Place chocolate cake on a cake plate and spread ½ cup vanilla frosting on top. Add the strawberry cake, then another ½ cup vanilla frosting. Top with the vanilla cake.

Apply a thin layer of frosting over the entire cake to “crumb coat.” Chill for 20-30 minutes.

For a rustic look, use an offset spatula or piping bag to apply chocolate, strawberry, and vanilla frostings around the cake. Smooth with a cake smoother or offset spatula.

Chill the cake while preparing the ganache. Melt chocolate, corn syrup, and cream in a microwave-safe bowl in 20-second increments, stirring until smooth. Chill ganache for 15 minutes.

Spread ganache over the cake, allowing it to drip down the sides. Top with frosting scoops and sugar cones. Garnish with cherries or strawberries if desired.

Enjoy your luxurious and visually stunning Neapolitan Cake!