Neapolitan Zebra Cake Recipe

Classic marble cake gets a retro twist with rippling layers of vanilla, strawberries and cream and chocolate cake. Topped with a rich and velvety chocolate ganache and white chocolate bark, its a real show stopper!

The ingredient of Neapolitan Zebra Cake Recipe

• 300g 2 cups plain flour plus 1 tbs extra
• 1 2 tsp baking powder
• 1 4 tsp bicarbonate of soda
• 190g unsalted butter at room temperature
• 355g 1 2 3 cups caster sugar
• 5 eggs
• 235g 1 cup sour cream
• 2 tsp vanilla extract
• 1 1 2 tbsp cocoa powder sifted
• 1 tbsp strawberry cream flavouring
• pink liquid food colouring to tint
• 80g 1 3 cup white chocolate melts
• 180g block dark chocolate chopped
• 125ml 1 2 cup thickened cream
• 1 tbsp glucose syrup or light corn syrup

The Instruction of neapolitan zebra cake recipe

• preheat oven to 160c 140c fan forced lightly grease a 7cm deep 14 x 24cm loaf pan line with baking paper allowing the 2 long sides to overhang
• sift the flour baking powder and bicarb into a bowl use electric beaters to beat the butter and sugar in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition gently fold the flour mixture into the butter mixture alternating with the sour cream until just combined
• divide cake mixture among 3 bowls to the first bowl add the vanilla and fold gently to combine to the second bowl add the cocoa powder and fold gently to combine to the remaining bowl add the strawberry flavouring and a few drops of the food colouring fold gently to combine place 2 tablespoons of strawberry mixture in the centre of the prepared pan place 2 tablespoons of the vanilla mixture directly on top place 2 tablespoons of chocolate mixture on top of the vanilla mixture continue alternating strawberry vanilla and chocolate mixtures gently tapping the pan every so often to help the mixture spread cover pan with foil bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean set aside in the pan for 15 minutes to cool slightly transfer to a wire rack to cool completely
• meanwhile line a large baking tray with baking paper place chocolate melts in a small microwave safe bowl microwave in 30 second bursts stirring between each burst until melted and smooth pour over the prepared tray and use a palette knife or back of a metal spoon to spread thinly working quickly roll up the baking paper from the shortest end to form a large cylinder place in the fridge for 30 minutes to set unroll the paper to crack and create pieces of chocolate bark
• to make the chocolate glaze heat the chocolate cream and glucose in a small saucepan over medium low heat stirring occasionally for 2 3 minutes or until the chocolate begins to melt remove from heat and stir until smooth set aside for 10 15 minutes to thicken slightly
• transfer the cake to a serving plate drizzle over the warm chocolate glaze allowing it to drip down the sides of the cake decorate the top with chocolate bark to serve

Nutritions of Neapolitan Zebra Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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