Chocolate Cake, Strawberry Cake, and Vanilla cake with all the trimmings... perfect Neapolitan Cake!
Preheat your oven to 180C/160C Fan, and line three 8"/20cm Round Cake Tins with parchment paper. Leave to the side for now.
In a bowl/stand mixer, add your Butter/Stork and Sugar, and beat till fluffy.
Add in the Eggs and Flour, and beat again. Split the mixture into three bowls. It will be about 525g in each bowl to make sure its even.
Add some cooled melted chocolate to one, and mix. Add the coulis and pink food colouring to the other, and mix. And add the vanilla to the final one and mix.
Pour each mix into its own tin, and bake in the oven for 25-30 minutes, or until its baked. A skewer should come out clean!
Beat the Unsalted Butter (please don't use anything else other than actual unsalted butter) in a bowl till its all smooth. Room temperature butter is best.
Add in the Icing sugar and beat again. If the butter was really supple and smooth before adding, this icing sugar should go in easily.
Split the mixture between three bowls, and add the cooled melted chocolate to one, the coulis and pink food colouring to another, and the vanilla to the final and beat again till smooth!
Put each buttercream into a bag. Do this in whatever order you like, but I did my chocolate layer, and then my chocolate buttercream, strawberry layer and then my strawberry buttercream, my vanilla layer, and then the vanilla buttercream on top!
With each layer, I just blobbed it on as you can see.
Once each layer is added on, I used the leftover buttercream to add some extra height and decoration to the cake.
Decorate with Fresh Strawberries, Pieces of Chocolate, or whatever!