A moist and light chocolate sponge baked in a tray, topped with silky milk chocolate icing and feathered with white chocolate for an elegant finish.

50g cocoa powder

6 tbsp boiling water

100g baking spread or soft butter

275g caster sugar

3 large free-range eggs

125ml milk

175g self-raising flour

1 tsp baking powder

3–4 tbsp warmed, sieved apricot jam

100ml double cream

200g milk chocolate, finely chopped or grated

100g white chocolate

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Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 30x23cm traybake tin with baking parchment.
Put cocoa powder in a large bowl, add boiling water, and stir until smooth. Beat in butter until combined.
Add sugar, eggs, milk, flour, and baking powder. Mix until smooth.
Pour into tin, spread evenly, and bake for 30–35 minutes until firm and pulling away from the sides.
Cool in tin for 10 minutes, then turn out and peel away parchment. Brush top with apricot jam and allow to cool completely.
Heat cream until hot but not boiling. Add milk chocolate and stir until smooth. Let thicken slightly before pouring over cake and smoothing with a palette knife.
Melt white chocolate, pipe thin lines over the icing, then drag a cocktail stick across in alternating directions to feather.