1/2 Cakes

Built around Godiva's couverture chocolate from base to glaze. The kind of cake you bring when you want the occasion to feel like one.

Hazelnut praline paste through the batter and crushed caramelised hazelnuts on top. Quietly one of our most impressive.

Lindt chocolate through every layer — the sponge, the ganache, the finish. If you're going to do chocolate, this is how far you take it.

A hazelnut-chocolate cheesecake base topped with whole Ferrero Rochers and a dark chocolate glaze. Indulgent in every way it promises to be.

Layers of seasonal fresh fruits, vanilla sponge and cheesecake. Fresh, bright, and the one people order when they want to feel slightly less guilty.

Vanilla cheesecake on a red velvet base — the two most natural partners in dessert, finally sharing a plate. A hint of strawberry. Dramatic to look at, deeply satisfying to eat.

Alternating layers of Nutella cheesecake mousse over a chocolate sponge. Every forkful hits both layers.

Layers of spiced Biscoff cream and cheesecake mousse on a crushed Biscoff base. No-bake, chilled, completely irresistible.

A decadent dark chocolate cake topped with creamy cheesecake frosting that reimagines traditional tiramisu flavors. This unique slice is finished with an intricate, artisanal tiramisu design.

Layers of salted caramel cheesecake mousse, chilled and layered with vanilla sponge. Lighter texture, same obsessive caramel flavour.

Espresso-soaked ladyfinger sponge, mascarpone cream, a heavy dusting of bitter cocoa. Made the classic way, because that's the right way.

Intense dark couverture, fresh orange zest, and a sharp citrus note cutting through the richness. The grown-up cheesecake for people who take chocolate seriously.

Dark chocolate cheesecake, kirsch-soaked cherries, and clouds of fresh cream. Everything you loved about Black Forest cake, done the way it should always have been done.

Ripe banana cheesecake frosting, dark caramel, layered on a vanilla sponge base. Rich, silky, and just sweet enough to make you go back for one more forkful.

Fresh pineapple slices cut through layers of cheesecake on a vanilla sponge base. Bright, a little tart, and the only cheesecake that tastes like a holiday.

A lighter, eggless, no-bake cheesecake with a mousse-like texture and real blueberry compote on top. Refreshing enough for afternoon, indulgent enough for dessert.

A mousse-like, no-bake eggless take on our Nutella cheesecake — chilled, set just enough to slice cleanly. For when you want Nutella in slightly more elegant circumstances.

Silky, rich chocolate ganache layered through dark sponge, finished with shards of caramelised French nougatine for crunch. A cake that earns its price tag.

A deep cocoa sponge with a smooth Dutch chocolate truffle filling — clean, classic, and exactly what a chocolate birthday cake should be.

The name is accurate. Different textures of chocolate - dense chocolate sponge, dark ganache between every layer, marquise, cherry compote, finished with chocolate flakes on top. Unapologetically over the top — and completely worth it.

Bitter dark chocolate sponge lifted with fresh orange zest and a sharp citrus curd between the layers. Pairs well with people who think dessert shouldn't be cloying.

Layers of dark chocolate sponge with hazelnut praline cream and a glossy chocolate ganache finish. The Nutella you always wanted, but in formal wear.

A moist dark chocolate sponge layered with rich Callebaut 811 cocoa ganache. Enhanced with a touch of premium sea salt to perfectly balance the deep, bittersweet chocolate flavors.

Denser than a mousse, richer than a ganache — a chilled Belgian chocolate marquise that slices like velvet and melts the moment it hits the table. No flour, no fuss. Just chocolate, taken as seriously as it deserves.

Coffee-soaked cookies layered with cookie cream and a mocha ganache finish. The two things that go together best, finally in one cake.