• Eggs 6 • 130 kcal
  • Sugar 6 Tbsp • 470 kcal
  • Flour 3 Tbsp
  • ground walnuts 3 Tbsp
  • chocolate 50 g
  • Eggs 6 • 130 kcal
  • Sugar 6 Tbsp • 470 kcal
  • chocolate 250 g
  • Butter 250 g • 717 kcal
  • ground coffee* 1 Tbsp
Calories refers to 100 gr of product

This is a chocolate cake just like Grandma used to make!

Indulge your nostalgic side by making this old-fashioned chocolate sponge cake with chocolate buttercream filling and frosting.

As it’s made with butter, eggs, sugar and chocolate, this cake is a rich treat, perfect for special occasions – or even just because!


Whip egg whites until soft peaks form.

Mix egg yolks with sugar until sugar dissolves.

Add melted chocolate and mix until incorporated. Fold in flour and walnuts. Gently fold in whipped egg whites.

Transfer to a greased springform cake tin.

Bake in a 160C fan/350F/gas mark 4 preheated oven for about one hour or until toothpick inserted in the center of cake comes out clean. Let cool.

FOR THE FILLING: In a double boiler, beat eggs with sugar until thick.

Don’t let the bottom of the pan touch the boiling water, and don’t stop stirring, or you will get scrambled eggs instead! Add chocolate and mix until it melts. Let cool.

Add butter and coffee and mix until incorporated.

Cut cooled cake once lengthwise. Fill with the filling and frost top and sides.


* You don’t have to add coffee, but it enhances the flavor of the chocolate.

Don’t try and be too neat with the frosting – part of the beauty of this cake is the simple, rustic charm of the freehand frosting.