Neapolitan Icebox Cake

If you haven’t guessed, yes, I have a thing for Neopolitan cake, this time I carving it up into a Neapolitan icebox cake. The layers are built on chocolate graham crackers and filled with a Neapolitan striping of chocolate, strawberry and vanilla buttercream.

Neapolitan Icebox Cake

It’s been hot as heck this last week here. You the know the kind of hot that leaves you distracted with finding the right excuse for why you can’t get pass the second item on your to-do list.

Or maybe that’s just me.

To mitigate that excuse-finding behavior and keep me on track to post baked good, I’ve teamed with my friend Julie, to run a mini no-bake recipe series for this week. That’s right, no oven this week, so join us for a week of lowered-heat, easy baking.

Don’t forget to hop over to Julie’s blog, The Little Kitchen and check out her Brown Butter Fruity Pebbles Rice Krispy Treats.

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Neapolitan Ice Box Cake

Ingredients:

Chocolate Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 2-3 tablespoons of heavy cream
  • 1 tablespoon vanilla extract
  • 3 oz melted chocolate, 65% cacao
  • 4 cups confectioner sugar

Chocolate Glaze

  • 6 oz chocolate
  • 1/3 cup heavy cream

Neapolitan Icebox Cake Layers

  • 10 oz chocolate graham crackers
  • 3 1/2 cups of swiss meringue buttercream (recipe follows)
  • 1/2 cup pureed strawberries
  • 1/2 cup chocolate melted
  • 1 tablespoon vanilla extract

Basic Swiss Meringue Butterceram

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, sliced and softened
  • 1/4 teaspoon salt

Directions:

To make chocolate cream cheese frosting:

Cream together cream cheese, butter and cocoa powder. Add heavy cream and vanilla extract and mix to combine. Add melted chocolate and mix to combine. Turn mixer to low, add confectioner sugar and mix to combine.

To make chocolate glaze:

Place heavy cream in a pot and boil. Pour heavy cream on top of chocolate. Gently fold to combine. Do not over mix or the glaze will appear lumpy.

Assembling the Neapolitan Icebox Cake:

  1. Divide and place buttercream into three separate bowls . Add strawberry puree to one, chocolate to another and vanilla to the last one; mix each each bowl until well combined. Fill each buttercream flavor into a pastry bag fitted with a round number 5 tip.
  2. Pipe buttercream onto graham crackers alternating between each flavor. Stack one piped layer on top of another. Cover assembled layers with chocolate cream cheese frosting and finish with chocolate glaze and chocolate sprinkles

Basic Swiss Meringue Butterceram

  1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
  4. Add salt and flavoring, mix to combine.

A few notes:

  • I used a Swiss meringue buttercream, since it's my preference. I find it lighter in texture and sweetness. For a step-by-step tutorial on how to make Swiss meringue buttercream click here.
  • For ease of construction, skip the striping and go for a straight-up layering of the chocolate, strawberry and vanilla buttercream.
  • The icebox cake can be made two days in advance and kept refrigerated. Remove 20 minutes prior to serving

Comments

  1. says

    Naomi, this looks to die for! I always love indulging in this dessert when I’m on cruises! Now I guess I need to pretend like I’m on a cruise (make it) and eat it!

    Reply

  2. says

    Naomi – your blog is phenomenal! I am always amazed at your photography. Everything you make and photograph is stunning. Your blog is definitely one of my favorites. Do you mind me asking what camera and lens you use?

    Reply

    • Naomi replied: — August 14th, 2012 @ 10:19 pm

      Hi Jaclyn- Thank you so much for your readership and kind words. Of course I don’t mind answering any questions – The camera I use is a Canon 60D I have several lenses. My most used lens is the 24-70mm then the 100mm, but my new favorite cost efficient lens is the 85mm.

      Reply

  3. says

    That is THE MOST BEAUTIFUL cake I’ve ever seen! I couldn’t stop staring at that top photo for the longest time. Plus it’s a perfect recipe to beat the heat this week!

    Reply

  4. says

    Incredible! I love that every part of the cake is homemade and the number of layers in stunning! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…

    Reply

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