12 Serves
95 Mins
Preheat your oven and prepare several round cake pans by lining them with parchment paper.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
84 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
82 mg / 300 mgCaffeine
5 mgNet Carbs
26 gAlcohol
0 g
Whisk eggs and sugar until light and fluffy, then gently fold in flour to create the sponge batter.
Spread thin layers of batter into the cake pans and bake until golden brown.
Prepare the chocolate buttercream by whipping butter with cocoa powder and sugar until smooth.
Assemble the cake by stacking the sponge layers with generous amounts of chocolate buttercream in between.
Melt sugar in a saucepan to create a caramel, pour it over the top layer, and slice immediately before it hardens.
3
g50
g10
g
