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Baked goods

Melta cocoa cake with Melta buttercream

Name: Melta cocoa cake with Melta buttercream
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 1 baking pan
Cuisine: Slovak
Ingredients: 2 Eggs; 3/4 cup Powdered sugar; 130 g Butter; 2 tbsp Melta (chicory-grain coffee substitute); 1–2 tsp Cocoa powder; 2 cups All-purpose flour; 1/2 packet Baking powder; 200 ml Milk

Cocoa cake made with Melta chicory-grain coffee substitute and topped with Melta buttercream. Makes one 23 cm cake; bake for 30–35 minutes.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 30–35 min
Total time: 45 min
Temperature: 180 °C (350 °F)
Servings: 1 baking pan
Difficulty: Medium

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This simple Melta cocoa cake with Melta buttercream uses cup measurements and comes from an old family recipe passed down through several generations. The batter, made with eggs, sugar, butter, flour, milk, cocoa powder, and a tablespoon of Melta, a chicory-grain coffee substitute, bakes for 30 to 35 minutes at 180°C (350°F). The ingredient amounts are intended for a 23 cm round pan. Once cooled, the cake is spread with buttercream whipped with powdered sugar and strongly brewed Melta. If you have any Melta left over, you can drizzle it over the cake before adding the buttercream.

Ingredients

Eggs 2
Powdered sugar 3/4 cup
Butter 130 g
Melta (chicory-grain coffee substitute) 2 tbsp
Cocoa powder 1–2 tsp
All-purpose flour 2 cups
Baking powder 1/2 packet
Milk 200 ml

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

Beat the eggs with the sugar and softened butter until light and fluffy. Gradually add all the dry ingredients, then stir in the milk in a thin stream to make a smooth batter.
Spread the batter in a baking pan lined with parchment paper or greased and dusted with coarse wheat flour. Bake at 180°C (350°F) for about 30–35 minutes, checking for doneness with a toothpick. Let cool.
For the buttercream, beat a block of softened butter with 150 g powdered sugar and 2 teaspoons of strongly brewed Melta. If you have any Melta left over, drizzle it over the cake if desired.
Tip: Instead of buttercream, make a quark and Melta frosting. Mix 400 g full-fat quark (fresh cultured cheese) with 3 tablespoons of cooled, strongly brewed Melta and powdered sugar to taste. If desired, stir in 1 packet of gelatin (20 g).
Spread the frosting over the cooled cake and sprinkle with ground nuts.
Tip: You can also place pieces of canned fruit under the frosting.

Tip: Brew the Melta for the buttercream extra strong so its flavor comes through the butter, and let it cool completely before adding it a teaspoon at a time.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 315 kcal
Protein: 6.1 g
Carbohydrates: 40 g
of which sugars: 13 g
Fat: 15 g
of which saturates: 8.6 g
Fiber: 1.5 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Meltový koláč s kakaom a krémom z melty