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For Mini Stacked Neapolitan Cakes, gather these simple ingredients. They make your cakes rich and flavorful. - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1/2 cup strawberries, pureed (fresh or frozen) - 1/2 cup heavy cream (plus extra for ganache) - 2 tablespoons powdered sugar - Chocolate ganache (made with 1/2 cup chopped chocolate and 1/2 cup heavy cream) - Fresh strawberries and chocolate shavings for garnish These ingredients work together to create a delightful treat. Each layer brings a unique taste. You can find the full recipe for more details. Enjoy the process of making these cakes! First, preheat your oven to 350°F (175°C). Then, grease a mini cake pan or muffin tin with butter or nonstick spray. Next, in a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mix aside for now. In a large mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer until the mix is light and fluffy. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract to enhance the flavor. Gradually alternate adding the flour mixture and buttermilk to the butter-sugar mix. Start with the dry ingredients and finish with the last of the flour. Mix until just combined, being careful not to over-mix. This keeps your cakes light and airy. Pour the prepared batter into your greased mini cake pan. Fill each cavity about two-thirds full. Bake in the preheated oven for about 12-15 minutes. To check if they’re done, insert a toothpick into the center of a cake; it should come out clean. After baking, let the cakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. While the cakes cool, take a clean mixing bowl. Whip the heavy cream with powdered sugar using an electric mixer until soft peaks form. Once whipped, gently fold in the strawberry puree to create a light and fluffy strawberry cream. For the chocolate ganache, heat half a cup of heavy cream in a small saucepan over medium heat until it simmers. Pour this hot cream over the chopped chocolate in a separate bowl. Let it sit for about 5 minutes. After that, stir until the mixture is smooth and glossy. Once the brownie layers are cool, use a cookie cutter to cut them into equal rounds. Take one round and spread about a tablespoon of strawberry cream on top. Stack another cake layer on top and drizzle it with warm chocolate ganache. Repeat this until you've built a mini stacked cake, finishing with a final layer on top. Error: Error code: 429 - {'error': {'message': 'Rate limit reached for gpt-4o-mini in organization org-zFeAnX8gJvsCtEtJubNX3NN3 on tokens per min (TPM): Limit 200000, Used 198772, Requested 2563. Please try again in 400ms. Visit https://platform.openai.com/account/rate-limits to learn more.', 'type': 'tokens', 'param': None, 'code': 'rate_limit_exceeded'}} You can change the flavors of these mini cakes easily. Try using fruit purees like raspberry or peach. These fruits add a fresh twist. You can also use different types of chocolate for the ganache. Dark, milk, or white chocolate all work great. Each type gives a unique taste to your mini stacked cakes. If you need gluten-free options, swap all-purpose flour for almond or coconut flour. These flours work well with the same recipe. For dairy-free cakes, use coconut cream instead of heavy cream. You can also replace buttermilk with almond milk and vinegar. If you want to lower the sugar, try using natural sweeteners like honey or maple syrup. Adjust the amount to your taste. You can play with the size and shape of your cakes. Use different-sized pans to create fun variations. A round cake can become a square one easily. You can also make cupcakes instead of mini cakes. The baking time will change, so keep an eye on them in the oven. To keep your mini stacked Neapolitan cakes fresh, store them in the fridge. Place the cakes in an airtight container. They will stay tasty for up to five days. For longer storage, freeze the cakes. Wrap each cake layer tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy your mini cakes again, it's best to reheat them gently. Use the microwave for about 10-15 seconds. This warms them without drying them out. To keep the flavor intact, avoid reheating more than once. If you have leftover chocolate ganache, you can warm it gently too. Just use a double boiler or microwave it in short bursts. These mini cakes are best enjoyed fresh but can last a few days. Look for signs of spoilage like an off smell or dry texture. The ingredients can affect how long they stay fresh. For example, cakes with cream can spoil faster than those without. Always check before serving. Enjoy your delightful treats while they are at their best! You can replace all-purpose flour with gluten-free flour blends. Look for blends that have a good balance of starches and flours. I like using almond flour or coconut flour, but you may need to adjust the liquid in the recipe. These flours can absorb more moisture. You can also add xanthan gum to help with texture. Aim for about 1/4 teaspoon per cup of flour used. If you don’t have buttermilk, you can make a quick substitute. Mix one tablespoon of vinegar or lemon juice with one cup of milk. Let it sit for about five minutes. This creates a similar tangy flavor and acidity. You can also use plain yogurt, thinned with a little water. Both options work well in baking! Yes, you can prepare these mini cakes ahead of time! Make the cake layers and store them in an airtight container. They will stay fresh in the fridge for up to three days. You can also freeze the layers for up to a month. Just be sure to wrap them well to keep them from drying out. Assemble them when you're ready to serve. Neapolitan cakes come from Naples, Italy. They celebrate the flavors of chocolate, vanilla, and strawberry. These cakes became popular in the United States in the 19th century. They reflect the rich culinary history of Italy. Neapolitan cakes are loved for their colorful layers and sweet taste. They bring joy to many celebrations! When using larger pans, you need to adjust the baking time. For a larger cake, increase the baking time by about 10-15 minutes. Check for doneness using a toothpick. It should come out clean when the cake is ready. Lower the oven temperature by 25°F if the cake is very thick. This helps the inside cook without burning the outside. These Mini Stacked Neapolitan Cakes are a fun, tasty treat for any occasion. You learned the key ingredients, step-by-step instructions, and creative tips to make them shine. Plus, you can customize flavors and adjust for dietary needs. With the right storage methods, your cakes can stay fresh longer. Enjoy making these delightful desserts that impress everyone. Share them with family and friends, and savor the joy they bring.

Mini Stacked Neapolitan Cakes

Create a show-stopping dessert with these Mini Stacked Neapolitan Cakes! This recipe combines rich chocolate brownie layers with fluffy strawberry cream and decadent chocolate ganache, making it a perfect treat for any occasion. In just an hour, you can impress your guests with these cute mini cakes. Ready to bake something special? Click through to discover the full recipe and bring sweetness to your table!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup strawberries, pureed (fresh or frozen)

1/2 cup heavy cream (plus extra for ganache)

2 tablespoons powdered sugar

Chocolate ganache (made with 1/2 cup chopped chocolate and 1/2 cup heavy cream)

Fresh strawberries and chocolate shavings for garnish

Instructions
 

Prepare the Brownie Layer: Start by preheating your oven to 350°F (175°C). Grease a mini cake pan or muffin tin with butter or nonstick spray. In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.

    Make the Cake Batter: In a separate large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light in color and fluffy in texture. Add the eggs, one at a time, mixing well after each addition to ensure they're fully incorporated. Stir in the vanilla extract for added flavor.

      Combine Wet and Dry Ingredients: Gradually alternate adding the flour mixture and buttermilk to the creamed butter and sugar mixture. Begin with the dry ingredients and finish with the last of the flour mixture. Mix until the batter is just combined, being careful not to over-mix.

        Bake the Cakes: Pour the prepared batter into your greased mini cake pan, filling each cavity about two-thirds full. Bake in the preheated oven for about 12-15 minutes. To check if they’re done, insert a toothpick into the center of a cake; it should come out clean. After baking, let the cakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

          Prepare the Strawberry Cream: While the cakes are cooling, take a clean mixing bowl and whip the heavy cream with powdered sugar using an electric mixer until soft peaks form. Once whipped, gently fold in the strawberry puree to create a light, fluffy strawberry cream.

            Make the Chocolate Ganache: In a small saucepan over medium heat, warm the half cup of heavy cream until it reaches a simmer. Pour this hot cream over the chopped chocolate in a separate bowl, letting it sit for about 5 minutes. After sitting, stir the mixture until it becomes smooth and glossy.

              Assemble the Mini Cakes: Once the brownie layers have completely cooled, use a cookie cutter to cut them into equal rounds. From there, take one round and spread about a tablespoon of the strawberry cream on top. Stack another cake layer on top and then drizzle it with warm chocolate ganache. Repeat this process until you’ve built a mini stacked cake, completing with a final layer on top.

                Garnish and Serve: Finish your mini stacked cakes by dolloping more strawberry cream on top. Decorate with fresh strawberries and a sprinkle of chocolate shavings for a stunning presentation.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6 mini cakes

                    - Presentation Tips: Serve these delightful mini cakes on a decorative plate, and consider adding a sprig of mint for extra color.