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Sweet chocolate sandwich cake with cream filling
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chocolate sandwich cake (35 g) has 151 calories. That works out to 431 calories per 100 g. It contains 18.5 g of carbs, 1.9 g of protein, 7.6 g of fat and 0.6 g of fiber. Its 0.1 mg of B2 covers 6% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 35 g
151
KCAL / 35G
Carbs
18.5g
· 7% DV
Protein
1.9g
· 4% DV
Fat
7.6g
· 10% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 5% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 151 kcal | |
| Total fat | 7.6 g | 10% |
| Saturated fat | 2.49 g | 12% |
| Trans fat | 0.04 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 18.5 g | 7% |
| Fiber | 0.6 g | 2% |
| Protein | 1.9 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 35 g | 151 kcal |
| 1 piece (mini) | 20 g | 86 kcal |
| 1 pack (small) | 30 g | 129 kcal |
| 1 piece (large) | 50 g | 216 kcal |
| 1 pack (medium) | 60 g | 259 kcal |
| 2 piece (double) | 70 g | 302 kcal |
| 1 serving (large) | 80 g | 345 kcal |
| 100 g | 100 g | 431 kcal |
| 3 piece (triple) | 105 g | 453 kcal |
Calculated from 431 calories per 100 g.
A chocolate sandwich cake is a dessert made from two chocolate cake layers with a cream filling between them. Packaged versions are often sold as individual snacks, while homemade versions can be made as a larger cake and sliced to serve.
A chocolate sandwich cake usually has cake layers made with flour, sugar, cocoa, eggs, and fat, plus a creamy filling. Packaged recipes may also include ingredients that help the filling keep its texture and the product stay fresh.
Make a chocolate sponge or sheet cake, let it cool completely, then sandwich the layers with cream filling. Cooling matters: warm cake can melt the filling and make it squeeze out when you cut or serve the cake.
A chocolate sandwich cake is commonly filled with vanilla buttercream, whipped cream, or chocolate cream. Buttercream holds its shape well at room temperature, while a whipped-cream filling needs refrigeration and is best added closer to serving.
Store a chocolate sandwich cake with a fresh dairy-based filling in a covered container in the refrigerator. For a packaged cake, follow the storage directions on its wrapper after opening, since shelf life varies by product.
Yes, you can freeze a chocolate sandwich cake, though some cream fillings may turn softer or grainier after thawing. Wrap portions airtight, thaw them in the refrigerator, and do not refreeze cake that has already thawed.
A chocolate sandwich cake can turn dry if its layers are overbaked or left uncovered while cooling. Check the cake before the end of the baking time and cover the cooled layers until you are ready to fill them.
Yes, a chocolate sandwich cake can be assembled a day ahead. Keep it covered in the refrigerator if the filling contains cream or other perishable ingredients, then slice it with a clean, sharp knife just before serving.
A chocolate sandwich cake pairs well with coffee, tea, or a glass of milk. Fresh berries can add a tart contrast to the sweet filling, and serving smaller slices helps keep the dessert from feeling too rich.
Vitamins
B2
0.08mg · 6% DV
B1
0.06mg · 5% DV
B3
0.66mg · 4% DV
Biotin
1.05µg · 4% DV
Minerals
Phosphorus
42mg · 6% DV
Selenium
2.8µg · 5% DV
Sodium
112mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 151 calories in 1 piece (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chocolate sandwich cake is made with two layers of chocolate or cocoa sponge joined by a creamy filling. It is sold in bakeries and supermarkets, and can also be made at home; “sandwich” describes the filling between the cake layers rather than a savoury sandwich.
The sponge is soft and chocolatey, while the filling adds a smooth, sweet contrast. It is commonly served in slices with tea or coffee, or brought out for birthdays and other gatherings. Its energy comes mainly from carbohydrates and fat, with relatively little protein or fibre. For a lighter treat, keep the slice modest and serve it with fresh fruit rather than a richer accompaniment.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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.
NOVA 4
Ultra-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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ 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
SATURATED
2.49g
MONOUNSATURATED
1.78g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 98:1
Above the ideal 4:1 (98:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.