A delicious, bakery-style tray cake made with fluffy chocolate sponge, a sweet milk syrup, apricot jam, coffee- or milk-soaked ladyfingers and a light vanilla whipped cream. Finished with a smooth chocolate topping, it’s an irresistible dessert for sharing.
Chocolate Tray Cake with Cream & Ladyfingers
Ingredients
For the Chocolate Sponge
For the Syrup
For the Filling
For the Vanilla Cream
For the Chocolate Topping
Instructions
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Make the chocolate sponge
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Beat the eggs with the sugar until the mixture triples in volume and becomes pale and fluffy.
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Add the sunflower oil and vanilla essence.
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Mix for another 2 minutes.
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Sift together the flour, cocoa powder and baking powder.
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Fold the dry ingredients into the egg mixture in two batches, using gentle bottom-to-top movements to keep the batter airy.
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Bake the sponge
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Line a baking tray with baking paper.
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Pour in the batter and spread it evenly.
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Bake in a preheated oven at 165°C until a skewer inserted into the centre comes out clean.
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Allow the sponge to cool completely.
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Level the top if necessary and place it back into the same tray.
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Prepare the syrup
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Mix the milk with 2 tablespoons of sugar and rum essence.
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Slowly pour the syrup over the cooled sponge, allowing it to absorb the liquid.
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Add the apricot jam and ladyfingers
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Spread the apricot jam evenly over the sponge.
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Briefly dip each ladyfinger in milk or coffee.
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Arrange the soaked biscuits in a single layer over the jam.
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Make the vanilla cream
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Sprinkle the gelatin over 50 ml of cold water and leave it to hydrate.
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Whip the cream with the sugar and vanilla essence until it begins to thicken.
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Gently melt the hydrated gelatin according to its package instructions. Do not boil it.
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Gradually mix the melted gelatin into the whipped cream, ensuring it is not too hot.
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Assemble the cake
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Spread the vanilla cream evenly over the ladyfingers.
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Smooth the surface with a spatula.
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Add the chocolate topping
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Mix the melted chocolate with 50 ml of milk until smooth.
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Allow it to cool slightly, then spread it over the cream layer.
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Chill and serve
- Refrigerate the cake for several hours, preferably overnight, until the cream is fully set.
- Cut into squares with a sharp knife and serve chilled.
