Spread thin layers on parchment-lined baking sheets (5–6 layers).
Bake 8–10 minutes until lightly golden. Cool completely.
2. Make the Chocolate Buttercream
Beat butter with powdered sugar until creamy.
Gradually add melted chocolate and vanilla.
Whip until smooth and spreadable.
3. Assemble the Cake
Place the first sponge layer on a serving plate.
Spread a thin layer of chocolate buttercream.
Repeat with remaining layers.
Reserve one layer for the caramel top.
4. Make the Caramel Top
In a small saucepan, combine sugar, water, and lemon juice.
Cook over medium heat without stirring until it reaches a golden amber color.
Immediately pour over the reserved sponge layer, spreading evenly. Let cool and harden.
5. Finish the Cake
Place the caramel layer on top.
Optionally, spread remaining buttercream on sides.
Chill for a few hours before slicing — it holds beautifully.
💡 Tips
Use a serrated knife for neat slices.
Keep refrigerated; remove 10 minutes before serving for the best texture.
Toasted nuts (hazelnuts or almonds) can be sprinkled on sides for extra crunch.
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