If you’ve ever wanted a cake that sits somewhere between a sponge, a brownie, and tiramisu, this one has just walked into your kitchen. Ladyfinger and Chocolate Cake is a glorious hybrid where crisp ladyfingers take a swim in rich chocolate batter, and the result is a mouth-watering dessert.
The ladyfingers hold their character, peeking through like golden bookmarks in a cocoa-scented novel. This can serve as a dessert or you can pair it with your afternoon tea.
What is Ladyfinger and Chocolate Cake?
Ladyfinger and Chocolate Cake is essentially a cross between two dessert worlds, the fluffy cocoa cake you know and love, and the ladyfinger cookies that are usually dunked into tiramisu. By layering ladyfingers directly into the batter, you end up with a cake that bakes into distinct textures.
It clearly borrows inspiration from Italian tiramisu traditions and the European love of layered cakes. Think of it as a cake with personality, one that isn’t afraid to break the rules.
Pro Tips for the Best Ladyfinger and Chocolate Cake
- Melting the chocolate in milk is essential. This creates a silky base and ensures your cake has that deep cocoa flavor.
- Alternate between batter and ladyfingers evenly so every slice looks picture-perfect.
- Insert a toothpick into the cake at around 45 minutes; it should come out with just a few moist crumbs. Overbaking will dry out your masterpiece.
- Coconut flakes on top add both flair and a hint of tropical sweetness.
Frequently Asked Questions
Can I use store-bought ladyfingers?
Store-bought ladyfingers are perfect for this recipe, they’re sturdy enough to hold up during baking and soak in just the right amount of batter.
Can I replace dark chocolate with milk chocolate?
Yes, but note that milk chocolate will make the cake sweeter and less intense. If you prefer a richer flavor, stick with dark chocolate or use a mix of both.
How do I know if the cake is ready?
The top should be slightly firm and spring back when touched, while the edges gently pull away from the pan. Also, a toothpick inserted should come out with light crumbs, not wet batter.
Can I add other toppings?
Yes! Grated chocolate, chopped nuts, or even a drizzle of caramel would work wonderfully in place of or alongside the coconut flakes.
Can I Freeze Ladyfinger and Chocolate Cake?
Yes! Wrap individual slices or place the whole cake in an airtight container. It keeps for up to 2 months in the freezer.
How to Store Ladyfinger and Chocolate Cake
At room temperature, store the cake in an airtight container for up to 2 days. In the fridge, it will stay fresh for 4–5 days. Allow it to come back to room temperature before enjoying so the chocolate flavors shine through.
Ingredients
How to Make Ladyfinger and Chocolate Cake
Warm one cup of milk gently and stir in the dark chocolate until smooth.
Warm one cup of milk gently and stir in the dark chocolate until smooth.
Whisk together eggs, sugar, and vanilla sugar until pale and fluffy.
Whisk together eggs, sugar, and vanilla sugar until pale and fluffy.
Pour in your chocolate-milk blend along with oil and mix until the ingredients come together.
Pour in your chocolate-milk blend along with oil and mix until the ingredients come together.
Sift together flour, cocoa, and baking powder into the wet mixture and mix until just combined. Then, butter your cake pan generously.
Sift together flour, cocoa, and baking powder into the wet mixture and mix until just combined. Then, butter your cake pan generously.
Pour a layer of batter into the greased pan and neatly arrange the first level of ladyfingers over it.
Pour a layer of batter into the greased pan and neatly arrange the first level of ladyfingers over it.
Continue layering by pouring the batter over the lady fingers and topping the batter with more lady fingers. Continue to create different layers if your pan allows.
Continue layering by pouring the batter over the lady fingers and topping the batter with more lady fingers. Continue to create different layers if your pan allows.
Slide the pan into a preheated oven at 180°C / 350° and bake for 50 minutes. Once cooled, sprinkle with coconut flakes. Slice, serve, and enjoy.
Slide the pan into a preheated oven at 180°C / 350° and bake for 50 minutes. Once cooled, sprinkle with coconut flakes. Slice, serve, and enjoy.
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