Chocolate Napoleon cake

Ingredients

Dough

500 grams (17.65 ounces) flour
5 grams (0.20 ounces) salt
335 grams (11.80 ounces) cold butter
85 grams (3.00 ounces) melted butter
265 grams (9.35 ounces) cold water
60 grams (2.10 ounces) cocoa powder

Chocolate custard

450 grams (15.85 ounces) milk
50 grams (1.75 ounces) espresso
5 egg yolks
120 grams (4.25 ounces) sugar
35 grams (1.25 ounces) corn starch
100 grams (3.55 ounces) dark chocolate

Buttercream

200 grams (7.05 ounces) butter (at room temperature)
300 grams (10.60 ounces) condensed milk

Cherry confit (for filling and decoration)

250 grams (8.80 ounces) cherries with juice
40 grams (1.40 ounces) sugar
6 grams (0.20 ounces) corn starch
6 grams (0.20 ounces) gelatin

Equipment

Stand Mixer
A stand mixer will make kneading the dough easier and more efficient. Don't have one? A hand mixer and some elbow grease will do the trick too!
Rolling Pin
Essential for rolling out the dough thinly and evenly. Opt for a heavy-duty one for better control.
Silicone Mat or Parchment Paper
Prevents the dough from sticking and helps with easy transfer to the baking tray.
Baking Tray
A sturdy, flat tray will ensure your pastry layers bake evenly. Line it with parchment paper for easy cleanup.
Mixing Bowls
You'll need multiple sizes for mixing the custard, buttercream, and cherry confit.
Ring Mold
Helps in cutting out uniform circles for the pastry layers, resulting in a professional-looking cake.
Whisk
Essential for combining ingredients smoothly, especially when making the custard and buttercream.
Plastic Wrap
Great for storing the dough and keeping it tightly wrapped to prevent it from drying out.
Spatula
Perfect for smooth spreading of the custard and buttercream between layers.

Instructions

Step 1

### Dough

Step 2

1. Combine 500 grams (17.65 ounces) flour, 60 grams (2.10 ounces) cocoa powder, and 5 grams (0.20 ounces) salt in a mixer bowl. Add 265 grams (9.35 ounces) cold water and 85 grams (3.00 ounces) melted butter.

Step 3

2. Knead the dough until smooth, wrap it in plastic wrap, and refrigerate for 2 hours. The dough should be well-chilled for easier handling.

Step 4

3. Roll out the dough on a floured surface into a 1 cm (0.4 inch) thick rectangle.

Step 5

4. Place 335 grams (11.80 ounces) of cold butter between two sheets of plastic wrap. Pound it with a rolling pin and roll it into a 1 cm (0.4 inch) thick rectangle.

Step 6

5. Lay the butter on the dough, fold the edges over to enclose the butter like an envelope, and roll out into a long rectangle. Fold the dough into thirds (like a letter) and refrigerate for 1 hour.

Step 7

6. Repeat the rolling and folding process a total of 4 times, refrigerating for 1 hour between each fold. This lamination creates the dough layers for a flaky pastry.

Step 8

7. Finally, roll the dough into a large rectangle about 0.5 cm (0.2 inch) thick, cover with plastic wrap, and refrigerate overnight.

Step 9

8. Preheat your oven to 200°C (392°F). Divide the dough into 8-10 pieces. Roll each piece thinly, place on a silicone mat or parchment paper, and prick with a fork. Bake for about 10 minutes. The dough will shrink during baking, so roll it out generously.

Step 10

9. Allow the layers to cool completely, then use an 18-20 cm (7-7.9 inches) ring to cut circles. Reserve the scraps to use as crumbs for decoration.

Step 11

### Chocolate Custard

Step 12

1. Bring 450 grams (15.85 ounces) milk to a boil and add 50 grams (1.75 ounces) espresso.

Step 13

2. In a separate bowl, whisk together 5 egg yolks and 120 grams (4.25 ounces) sugar until smooth.

Step 14

3. Gradually add 35 grams (1.25 ounces) corn starch to the yolk mixture.

Step 15

4. Temper the yolk mixture by adding a small amount of hot milk, whisking until smooth.

Step 16

5. Add 100 grams (3.55 ounces) dark chocolate to the remaining milk. Make sure the chocolate melts completely.

Step 17

6. Combine the yolk mixture and the chocolate milk. Return to medium heat and stir constantly until thickened.

Step 18

7. Transfer the custard to a cold bowl, cover with plastic wrap in contact with the surface, and refrigerate until fully set.

Step 19

### Buttercream

Step 20

1. Whip 200 grams (7.05 ounces) of room temperature butter until light and fluffy.

Step 21

2. Slowly add 300 grams (10.60 ounces) condensed milk, beating well after each addition. Make sure the butter and condensed milk are well-incorporated to avoid splitting.

Step 22

### Cherry Confit (for filling and decoration)

Step 23

1. Soak 6 grams (0.20 ounces) gelatin in cold water.

Step 24

2. Puree 250 grams (8.80 ounces) cherries with juice and bring to a boil with 40 grams (1.40 ounces) sugar and 6 grams (0.20 ounces) corn starch.

Step 25

3. Remove from heat, allow to cool slightly, then add the softened gelatin. Stir well.

Step 26

4. Pour some confit into a heart-shaped mold and freeze.

Step 27

### Assembly

Step 28

1. To assemble, alternate layers of dough, chocolate custard, and buttercream.

Step 29

2. Place the cherry confit in the middle of the cake.

Step 30

3. Refrigerate the cake overnight to set.

Step 31

4. The next day, decorate with crumbs and additional cherry confit or as desired. Resting the cake overnight helps the flavors to meld and the structure to firm up.

Step 32

5. Enjoy your delicious creation! Bon Appetit!

Servings

Ready to serve this masterpiece? 🌟 This Chocolate Cherry Layered Pastry is *super versatile* and can be the star of your dessert table. 💖

**🍰 For a Special Occasion**: Dress up your pastry with a drizzle of chocolate ganache, a sprinkle of cherry confit, and edible gold flakes for a touch of luxury. Place it on an elegant cake stand to create a stunning centerpiece. 🌟

**🍽️ At a Dinner Party**: Slice the pastry into smaller, individual portions and serve each piece with a dollop of whipped cream and a fresh cherry on top. Plating each portion with a drizzle of chocolate sauce will bring it to the next level. 🍫

**😋 For a Casual Gathering**: Serve the pastry on a rustic wooden board, with a selection of fresh fruits and a dusting of powdered sugar for a laid-back, yet delicious dessert option. 🍒

**☕ With Afternoon Tea**: Pair this delightful pastry with a cup of espresso or herbal tea. The combination of flavors will complement each other beautifully, making it an ideal treat for a relaxing afternoon. 🍵

Variations

**Going Gluten-Free?** 🌾 No problem! Simply replace regular flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution to maintain the pastry's texture and flavor.

For **Vegan Option**: Replace the butter with a dairy-free alternative like coconut oil or vegan butter, and substitute the condensed milk with coconut condensed milk. Use a plant-based milk (like almond milk or oat milk) for the custard, and omit the egg yolks by using a vegan egg substitute. 🌱

Cherry confit can be made with agar-agar instead of gelatin for a *completely animal-free dessert*! 🍒

Faq

What if I don't have a stand mixer?
No worries! You can knead the dough by hand, although it will require a bit more effort.
How do I prevent the dough from sticking?
Use a silicone mat or dust your work surface and rolling pin lightly with flour while rolling out the dough.
Can I make the pastry layers ahead of time?
Absolutely! You can prepare and bake the layers, then store them in an airtight container until you're ready to assemble the cake.
What’s the best way to store the completed pastry?
Keep it in the fridge, covered with plastic wrap or in an airtight container. It's best consumed within a few days.
How can I make sure my buttercream is fluffy?
Ensure the butter is at room temperature before whipping and add the condensed milk gradually while whisking continuously.
Can I use fresh cherries for the confit?
Yes, you can! Just pit and puree the fresh cherries, and proceed with the recipe as directed.