12 Serves
63 Mins
5 g
39 g
25 g
Preheat your oven and prepare several cake pans by lining them with parchment paper.
Ingredients, vitamins, and health benefits
Cake Flour
Egg
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
13 g / 20 gCholesterol
153 mg / 300 mgCaffeine
5 mgNet Carbs
38 gAlcohol
0 g
Using an electric mixer, whip the eggs and sugar until thick and pale, then gently fold in the cake flour to create the sponge batter.
Spread the batter thinly into the prepared cake pans and bake until golden and firm.
Prepare the chocolate buttercream by beating softened butter with melted dark chocolate until smooth and fluffy.
Assemble the cake by stacking the sponge layers with generous spreads of chocolate buttercream between each one.
Melt the remaining sugar in a saucepan until it turns into a golden caramel, then pour it over the top layer of the cake and slice immediately before it hardens.
Sugar
Butter
Dark Chocolate
Vitamin A
40 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
93 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
13 g / 20 gCholesterol
153 mg / 300 mgCaffeine
5 mgNet Carbs
6
g36
g22
g
FrenchZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g