Napoleon Cake with Mini Macarons

Yield: 10–12 servings

16 oz. puff pastry dough

Prepared nondairy chocolate cream
(such as Shneider’s)

1 recipe chocolate cake (see below)

Prepared custard

1 container chocolate crunchies
(such as Baker’s Choice, or any cookie crumbs)

White fondant or ½ cup white cookie
dip/white sandwich cookie filling

Preheat oven to 350°F and line a baking sheet with parchment paper.

Roll out puff pastry until about ¼ inch thick and place on the prepared
baking sheet. Bake 10 minutes, or until lightly browned. Set aside to cool.

Spread chocolate cream over one of the chocolate cakes (see recipe below). Place the cake on the pastry, cream side down.

Spread a thick layer of custard on the top of the cake.
Top with the second chocolate cake.

Spread chocolate cream over the second cake and sprinkle
with chocolate crunchies/cookie crumbs.

Freeze for 3 hours before slicing to get perfect slices.

Prepare the garnish: For each “macaron,” roll two small balls of fondant, cookie dip, or sandwich cookie filling. Flatten slightly into disks and
place a dab of chocolate cream in the middle.
Press together and place on top of cake slices.

Chocolate Cake

3½ cups flour

4 cups sugar

1½ cups cocoa powder

3 teaspoons baking powder

3 teaspoons baking soda

4 teaspoons vanilla sugar

2 cups coffee creamer or nondairy milk

4 eggs

1 cup oil

2 cups boiling water

Preheat oven to 350°F. Line two 9×13-inch pans with
parchment paper and set aside.

In a mixer, combine flour, sugar, and cocoa powder.
Add baking powder, baking soda, and vanilla sugar.

In a separate bowl, mix coffee creamer/nondairy milk, eggs, and oil. Pour in boiling water and mix to combine.

Add combined wet ingredients to the flour mixture and
mix to form a batter.

Divide batter between the prepared pans and bake 40 minutes
or until a toothpick inserted in the center comes out clean

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