Theobroma Classics

Inspired by the famous After Eights Thins, we created the After Nine Cake for those who like the delightful flavours of chocolate and mint to linger for longer than a few bites. A melt-in-mouth whipped white chocolate ganache with a refreshing spearmint flavour, and an intense dark chocolate ganache are combined between layers of rich chocolate sponge. The cake is tastefully decorated with green chocolate leaves reminiscent of its mint flavour

We created the Almond Nougatine Cake to bring together rich flavours of butterscotch, caramelized almonds and vanilla butter cream in one delightful cake. Each bite of this cake combines the smoothness of butterscotch with the crunch of nougatine, complemented with the rich flavour of milk chocolate

Our Cappuccino Cake is the perfect choice for those who love the richness of chocolate and the intensity of coffee equally. A light coffee and chocolate mousse, balanced with a richer and creamier coffee flavoured chocolate ganache, are sandwiched between layers of soft chocolate sponge. A final layer made with almond streusel coated with dark chocolate adds the surprise crunch to the creamy, light and soft textures of the cake

Our Carrot Cake is inspired by one of the most famous versions of this simple yet delightful cake, called Rüeblitorte , that finds its origin in Switzerland. The cake is filled with hazelnuts, raisins, diced pineapple, in addition to carrots and cinnamon. It is adorned with a lemony cream cheese frosting and lovely marzipan carrots on top

Layers of dark, milk and white choco mousse on a moist chocolate sponge cake

Who doesn’t love Oreo cookies! Now imagine a cake that brings together the richness of chocolate and the crunch of Oreos – that’s our Chocolate Oreo Cake. Soft chocolate sponge layered with chocolate butter cream and chocolate-coated chunks of Oreo cookies, the cake is finished with chocolate truffle and decorated with whole chocolate Oreo cookies

We’ve made our best-selling truffle cake a few notches richer with the Dense Loaf Truffle Cake. Layers of dark chocolate truffle and the richest dense chocolate cake come together to create magic in this cake. The truffle is made with pure dark chocolate, fresh dairy cream and a dash of butter. The rich, moist and fudgy dense chocolate sponge is also made with pure dark chocolate (instead of cocoa powder), butter and sugar

The Lemon Mountain Cake combines two of our most loved fillings to create a delightful symphony of flavours. Crème Citron, a traditional lemon curd with French origins, and rich mascarpone cream are filled between layers of soft vanilla sponge, packing a burst of flavours in every bite. The cake is decorated tastefully with lemon curd and sliced pistachios

A true classic first created in 1955 by Parisian Chef Cyriaque Gavillon, the Opera Cake has since evolved into a worldwide favourite. The original inspiration behind this cake was to balance layers of almond sponge, coffee buttercream, coffee punch and dark chocolate ganache so that they all come together in a single bite. This makes the cake short in height and allows each bite of the cake to have all the flavours and textures. Our Opera Cake stays true to this original inspiration, offering the authentic traditional experience in every slice

Our Signature Opium Cake is a light mousse-based cake. It is made by layering dark chocolate sponge with creamy chocolate mousse and coating it with a dark chocolate truffle. The cake is adorned with chocolate curls and white and dark chocolate plaques

A Theobroma favourite over the years, the Tiered Temptation Cake is a combination of three of our favourite recipes - a creamy chocolate mousse, a rich chocolate ganache and a refreshing orange marmalade. All three are tiered between layers of soft chocolate sponge, for the perfect harmony of chocolate and orange flavours. The cake is covered with a rich chocolate ganache and finished with waves of chocolate buttercream

Inspired by the classic Italian dessert, mascorpone cheese cream is layered on vanillla sponge soaked in coffee syrup, covered with milk choco and topped with mascorpone cream, and finally dusted with cocoa powder