Austrian Sacher Torte Cake

Austrian sacher torte cake is in the history books as one of Europe's best cakes, and I'm going to show you how to make it yourself. A moist chocolate sponge is coated and filled with a fine layer of apricot jam before being cloaked in a smooth chocolate glaze. It is a Viennese specialty that defines elegance and this sacher torte recipe takes the famous classic Sachertorte to the next level!

Prep time: PT20M

Cook time: PT50M

Total time: PT70M

Rating

5 stars (12 reviews)

Keywords

chocolate cake, sacher cake, sacher torte

Ingredients

170 g All purpose flour (Any low protein content flour eg. pastry flour can work too.)
45 g Cocoa powder (Unsweetened, dutch processed)
120 g Granulated sugar
120 g Brown sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
70 g Vegetable oil
2 Eggs (Room temperature)
165 g Milk (Room temperature)
120 g Coffee (Freshly brewed strong coffee, room temperature)
100 g Dark chocolate (Good quality semi sweet chocolate eg. Callebaut 811 Dark chocolate callets)
100 g Heavy cream (36% fat )
10 g Unsalted butter (Room temperature)
200 g Apricot jam (blend it first so it is extra smooth)

Cuisine

austrian

Steps

Make the chocolate sponge
- Heat the oven to 200°C or 425°F (no fan) and prepare a 20cm / 8 inch baking tin with parchment paper.
- With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: Room temperature egg, oil, sugar, coffee and milk.
- Sift dry ingredients: Flour, baking powder, baking soda, cocoa powder, salt.
- Pour wet ingredients into dry ingredients then fold just until combined then pour cake batter into the prepared baking pan.
- Reduce oven temperature to 180°C / 356°F (no fan). Bake for 50 min or until a toothpick inserted in the middle of the cake comes out clean.
- Cool the chocolate sponge on cooling rack. Chill it in the fridge before cutting it in half horizontally.
Assembling the Sachertorte cake
- Blend the apricot jam then gently heat it so it will be super smooth. Let it come back to room temperature, then apply a layer of jam on top of one of the bottom cake layers, then place the second layer on top and apply a thin apricot jam layer all around the cake. Refrigerate while preparing the chocolate glaze
- Heat cream until simmering, pour the warm cream over the chocolate and let the two sit for a minute then stir, then stir in butter until smooth. Let it come to about room temperature.
- Test the chocolate ganache texture on a plate or glass. It should not be too runny (too warm) and it should not be too thick neither (too cold), but just at the right consistency that is related to being just at the right temperature when pouring it over the cake.
- Apply the chocolate glaze on top of the cake by either pouring ganache on top or using a piping bag. Smooth the top and let the ganache come all the way to the sides.
- Refrigerate for 10 minutes for the chocolate glaze to set.
- Serve the cake fresh or store for 2-3 days at room temperature or refrigerated.

Nutitrion

Serving Size: 1 serving
Calories: 560 kcal
Carbohydrates: 97 g
Protein: 9 g
Fat: 18 g
Saturated Fat: 10 g
Trans Fat: 0.1 g
Cholesterol: 81 mg
Sodium: 508 mg
Sugar: 60 g
Unsaturated Fat: 6 g

Reviews

Sami on 2024-07-31 (5 stars):
Thank you for this recipe, it's the best recipe I have seen on my favorite cake. For everyone who wanted to convert the recipe to a 15cm pan, for me, it worked to use 56% of all ingredients and bake the sponge cake at the same temperature but 5-8 minutes earlier.
Monika on 2024-07-22 (5 stars):
it was delicious. I made it with homemade apricot jam. I do not drink coffee. I made homemade hot chocolate with coverture belguim chocolate and whole milk to substitute for the coffee. It was so moist and delicious. thank you for the recipe.
Mrs. Rose on 2024-05-12 (5 stars):
My family and I enjoyed your recipe.
constance slater on 2023-10-11 (5 stars):
last year I would often find recipes I so wanted to try but that required a fruit jam of sorts and I had none ( I do not buy store bought jams, I don't like the sugar taste of them) so this year I made it my mission to make all the fruit jams I could so I would be ready I made the most delightful apricot jam and I cannot wait to try this recipe I am giving you 5 stars without having made this yet simply because your description of how to achieve this is worth 10 stars your directions are step by step well defined so many on the internet are not thankyou for your time and effort
Gabi on 2023-06-19 (5 stars):
Amazing. I was looking for this recipe... I had the criteria: brown sugar, oil, coffee. I usually tweak recipes, when I find them.. but this one was absolutely perfect. I hate spring form pans, so I've been using a silicone pan with a sheet of parchment paper. Best Sacher I've ever had. Thank you very much for sharing 😊
Flora on 2023-01-22 (5 stars):
I loved this recipe. I’ve also tried the original Sacher Cake in Vienna and can confirm that this taste 100x better. So moist!! Hate dry cakes :)