This remarkable chocolate & raspberry cake, the key ingredients of which are Hungarian raspberry gelée, flour-free chocolate sponge and mousse, was inspired by the great French artiste Josephine Baker in 1928.

The story is that our then chief confectioner presented her with a similar masterpiece, which immediately became her favourite.

As part of celebrations marking the 10th anniversary of its reopening, Corinthia Hotel Budapest has recreated the hotel’s signature cake in an updated form, which we are confident you will enjoy just as much as the celebrated entertainer did 85 years ago.

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