🧾 Ingredients
Cake Layers:
- 6 eggs
- 150 g sugar
- 150 g all-purpose flour
- 50 g melted butter
Chocolate Buttercream:
- 200 g butter, softened
- 150 g powdered sugar
- 100 g dark chocolate, melted and cooled
- 1 tsp vanilla extract
Caramel Topping:
- 150 g sugar
- 1 tbsp lemon juice
👩🍳 Instructions
- Beat eggs and sugar until light and fluffy.
- Fold in flour, then melted butter.
- Divide batter into 6 thin circles and bake at 180°C (350°F) for 6–8 minutes each.
- Beat butter and powdered sugar until creamy. Mix in melted chocolate and vanilla.
- Spread buttercream between the cooled cake layers, stacking them evenly.
- For the caramel, heat sugar and lemon juice until golden amber.
- Pour caramel over one cake layer and quickly cut into wedges before it hardens.
- Place the caramel wedges on top of the assembled cake.
- Chill for at least 2 hours before serving.
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