1 piece (medium) of Chocolate-coated cake (50 g) has 205 calories. That works out to 410 calories per 100 g. It contains 27.5 g of carbs, 2.6 g of protein, 9 g of fat and 1.1 g of fiber. Its 0.1 mg of Copper covers 7% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Chocolate-coated cake?

Chocolate-coated cake pairs a soft sponge or plain cake base with a smooth layer of chocolate over the outside. It is sold by bakeries and as a packaged sweet, and is also easy to make at home; the coating may be thin or thick depending on the recipe.

The exterior is firm and chocolatey, while the crumb underneath stays light and tender. It is commonly served as a teatime or coffee-break treat, or as a simple dessert after a meal. Its combination of sugar and fat makes it an energy-dense sweet rather than an everyday snack. A modest slice goes well with unsweetened tea or coffee, and fresh berries can add a tart contrast to the rich coating.

Chocolate-coated cake Nutrition Facts

Selected: 100 g

410

KCAL / 100G

Carbs

55g

· 20% DV

Protein

5.2g

· 10% DV

Fat

18g

· 23% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 55% · Protein 5% · Fat 40%

Chocolate-coated cake Vitamins & Minerals

Vitamins

0.14mg · 11% DV

0.09mg · 8% DV

Biotin

2.5µg · 8% DV

0.3mg · 6% DV

Minerals

Phosphorus

95mg · 14% DV

Iron

2mg · 11% DV

Selenium

6µg · 11% DV

Zinc

1mg · 9% DV

How Nutritious Is Chocolate-coated cake?

Nutrient density

Low

18/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

19/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Chocolate-coated cake Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Chocolate-coated cake

To burn the 410 calories in 100 g:

🚶

101min

Walking (5 km/h)

🏃

42min

Running (8 km/h)

🚴

56min

Cycling

🏊

48min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Chocolate-coated cake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Chocolate-coated cake Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy yes

Sesame free

Which Diets Is Chocolate-coated cake Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Chocolate-coated cake Fat Profile

SATURATED

7.2g

MONOUNSATURATED

6.1g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 43.3:1

Above the ideal 4:1 (43.3:1).

Compare Chocolate-coated cake

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Chocolate-coated cake vs Rose Turkish delight80 kcal more per 100 g

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Chocolate-coated cake vs Caramel sauce90 kcal more per 100 g

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Chocolate-coated cake vs Dark chocolate130 kcal fewer per 100 g

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Chocolate-coated cake vs Höşmerim90 kcal more per 100 g

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Foods Similar to Chocolate-coated cake

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

Chocolate sauce

210 kcal

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Fruit Leather

320 kcal

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Pistachio Turkish Delight

370 kcal

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Kazandibi

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Frequently Asked Questions About Chocolate-coated cake

How do you make chocolate-coated cake at home?

Chocolate-coated cake is made by baking a sponge, letting it cool completely, then pouring melted chocolate over it. Set the cake on a wire rack first so excess coating can drip away and the sides get covered evenly.

What is the best way to coat a cake with chocolate?

The best way to coat chocolate-coated cake is to pour smoothly melted chocolate over a completely cool cake on a wire rack. Start in the centre and let it flow over the edges; avoid spreading it repeatedly, which can leave marks.

Why does the chocolate coating on chocolate-coated cake crack?

The coating on chocolate-coated cake can crack when a thick chocolate layer cools too quickly or the cake and coating are at very different temperatures. Let the cake reach room temperature and use a thin, even coating to reduce cracking.

Can chocolate-coated cake be made with a ready-made sponge cake?

Yes, chocolate-coated cake can be made with a ready-made sponge cake. Choose a firm, plain sponge, trim any loose crumbs, and chill it briefly before coating so it holds together as you pour on the chocolate.

Should chocolate-coated cake be refrigerated?

Chocolate-coated cake does not usually need refrigeration if the room is cool and the cake has no perishable filling. Store it covered; refrigerate cakes with cream or custard, and let them sit out briefly before serving for a softer texture.

How long does chocolate-coated cake keep, and how should it be stored?

Chocolate-coated cake keeps for a few days when stored in an airtight container in a cool, dry place. Keep it away from sunlight and heat, which can soften the coating, and cover cut surfaces to stop the sponge drying out.

Can you freeze chocolate-coated cake?

Yes, chocolate-coated cake can be frozen. Wait until the chocolate has fully set, wrap the cake tightly, and thaw it in the refrigerator while still wrapped; this helps limit condensation on the coating.

Why is the chocolate on chocolate-coated cake still sticky?

Chocolate on chocolate-coated cake may stay sticky if it contains too much cream or has not had a cool place to set. Use less liquid in the coating and allow it to firm up before covering or stacking the cake.

What kind of chocolate works best for chocolate-coated cake?

Couverture chocolate gives chocolate-coated cake a smooth, glossy finish because it is formulated to melt and flow well. Regular baking chocolate also works; melt it gently and avoid introducing water, which can make it seize.

What goes well with chocolate-coated cake?

Fresh berries, sliced pear, or unsweetened coffee pair well with chocolate-coated cake because their freshness or bitterness balances the sweet coating. For a simple dessert, serve a small slice with tea or a spoonful of lightly whipped cream.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 29, 2026