For a luxurious dessert, enjoy Sainsbury's Taste the Difference Chocolate Cake topped with Belgian chocolate buttercream. This indulgent cake is a popular British treat from a trusted UK brand.
Chocolate cake layered and topped with Belgian chocolate buttercream
Hand decorated and lavishly filled with a rich butter Belgian chocolate buttercream.
Nutrition| Typical Values | per 100g | per slice | % based on RI for Average Adult |
| Energy | 1750kJ / 418kcal | 1152kJ / 275kcal | 14% |
| Fat | 20.0g | 13.1g | 19% |
| - of which saturates | 7.5g | 5.0g | 25% |
| Mono-unsaturates | 8.6g | 5.7g | - |
| Polyunsaturates | 2.8g | 1.8g | - |
| Carbohydrate | 53.4g | 35.2g | 14% |
| - of which sugars | 35.5g | 23.4g | 26% |
| Starch | 17.9g | 11.8g | - |
| Fibre | 1.4g | 0.9g | - |
| Protein | 5.4g | 3.6g | 7% |
| Salt | 0.51g | 0.34g | 6% |
Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains 6 servings
Dietary InformationAllergy advice: For allergens, including cereals containing gluten, please see ingredients in bold. Also, not suitable for customers with an allergy to nuts due to manufacturing methods.
Ingredients: Belgian Chocolate Buttercream (33%) (Sugar, Butter (Cows' Milk), Salted Butter (Butter (Cows' Milk), Salt), Belgian Dark Chocolate (7%) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin; Flavouring), Fat Reduced Cocoa Powder, Dried Glucose Syrup), Sugar, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Pasteurised Egg, Rapeseed Oil, Partially Inverted Sugar Syrup, Cows' Milk, Humectant: Vegetable Glycerine; Fat Reduced Cocoa Powder, Palm Oil, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate; Palm Stearin, Emulsifier: Mono- and Diglycerides of Fatty Acids; Salt.
Country of Origin: Packed in United Kingdom
Storage: For best before date: see top of pack. Store in a cool, dry place away from strong light and odours. Once opened, store in an airtight container for best quality. How to cut: Remove cake from carton. Run a knife around the edge of the cake to release the buttercream. Remove collar from cake. Place cake on a flat surface and with a serrated knife cut using a slow sawing action. Clean the blade between each cut.
