Layered Apple & Chocolate Sheet Cake

Ingredients

Apple Base Layer:

• 6–7 medium apples (peeled and grated)

• 2 tbsp granulated sugar

• 1 tbsp olive oil

• 1 tsp ground cinnamon

Tender Sponge Cake Batter:

• 3 eggs

• 1 cup granulated sugar

• 1.5 tea glasses (approx. ¾ cup) milk

• 1 tbsp olive oil

• 1.5 cups all-purpose flour

• 1 pack baking powder (approx. 10 g / 2.5 tsp)

• 1 pack vanilla sugar (or 1 tsp vanilla extract)

Cocoa Swirl Decoration:

• Reserved ½ cup of the plain batter

• 2 tbsp cocoa powder

• 2 tbsp milk

Chocolate Ganache:

• 1 cup heavy cream (approx. 200 ml)

• 1 cup chocolate chips (semi-sweet or dark)

Chef's Pro Tips

✨ Moisture Management: Sauté the grated apples until their released juices have completely evaporated, and let them cool completely before adding the batter; warm apples will deflate the sponge.✨

Silky Ganache: Do not let the cream boil. Heat it just until small bubbles form around the perimeter of the pan, then remove from heat and let the chocolate melt gently in the residual warmth.

Instructions

1. Cook the Apple Layer: In a wide skillet, heat the olive oil, grated apples, and 2 tablespoons of sugar. Cook over medium heat until the juices evaporate and the apples soften. Stir in the cinnamon, remove from heat, and let cool completely.

2. Whisk the Batter Base: In a large mixing bowl, beat the eggs and sugar on high speed for 5–6 minutes until pale, thick, and fluffy.

3. Incorporate Wet & Dry: Pour in the milk and 1 tablespoon of olive oil. Sift in the flour, vanilla, and baking powder. Gently fold with a spatula until a smooth, homogenous sponge batter forms.

4. Prepare the Cocoa Accent: Transfer ½ cup of the batter into a small bowl. Stir in the cocoa powder and 2 tablespoons of milk. Pour into a piping bag or small plastic sandwich bag.

5. Assemble the Tray: Line a baking sheet with parchment paper. Spread the cooled apple mixture in an even layer across the bottom. Pour the plain cake batter on top, smoothing it over the apples. Pipe horizontal lines of the cocoa batter over the top and drag a toothpick vertically back and forth to create a feather-swirl pattern.

6. Bake: Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes, or until a toothpick inserted into the cake center comes out clean.

7. Stack the Layers: Allow the cake to cool down completely to room temperature. Slice the sheet into 2 or 3 equal rectangular slabs. Stack them on top of one another to build a tall, layered pastry.

8. Make Ganache & Finish: Heat the heavy cream gently in a saucepan until warm (do not boil). Take off the heat, add the chocolate chips, and whisk until melted, glossy, and smooth. Pour the luscious ganache over the top of the assembled layered cake. Chill slightly to set, then slice and serve.