With the help of my in-depth instructions, you can learn how to create the most amazing Sacher Torte. The apricot jam filling and silky chocolate icing on this decadent two-layer chocolate sponge cake are both excellent. It is customary to serve whipped cream with “Sacher Torte,” an iconic and well-known Austrian cake.
Chocolate cake layers, apricot preserves, and a glossy chocolate frosting are the ingredients of the traditional Sacher Cake. Sacher Cake is a gorgeous cake suitable for any celebration and occasion.
What is Sacher Cake (Sacher Torte History)
Franz Sacher, an Austrian pastry chef, created the Sacher Torte in 1832. He made it for Prince von Metternich, and he was amazed by this exquisite chocolate cake. Thus, Sacher Torte is just a combination of the surname of the creator Sacher and the German term for cake, Torte.
According to the Sacher Hotel’s website, the renowned chocolate cake with apricot jam filling first appeared in Vienna in 1832. When Franz Sacher was requested to make an exceptionally delectable dessert for prominent guests, he was a 16-year-old apprentice at the palace of Prince Metternich.
It was a big hit with the visitors and earned the name Sacher Torte.
With an airy cake, a straightforward apricot jam filling, and a luscious bittersweet frosting, our version of this traditional chocolate cake is both lightweight and rich at the same time.
Fun Fact: Austria has a rich history of recipes, and besides this Sachertorte famous Wiener Schnitzel and Wiener apple strudel, some food experts think that this famous Swiss Roll Cake also originates in this European country.
What does Sacher Cake (Sachertorte) taste like?
The Sacher Cake (Sachertorte) is a delightful, sophisticated mix of chocolate tastes, enhanced by a necessary pile of Schlag. The whipped cream, which moistens the surprisingly stiff cake layers, is a crucial composition component.
The whipped cream is meant to be dipped into every piece of Sachertorte.
How to eat Sacher Cake (Sacher Torte)
The proper way to eat Sacher cake is to moisten each bite by dipping it into the cream. As Rick Rodgers notes in his book Kaffeehaus, ” for this reason, a massive dollop of delicately whipped, mildly sweetened, heavy cream is usually served with Sachertorte.
Sacher Cake Recipe (Sachertorte)
Rich, elegant, and layered with apricot and chocolate, Sachertorte is a true Austrian classic. Here’s how to make this legendary dessert at home—with all the tips you need for success!
Prep Time: 60 minutes
Cook Time: 60 minutes
Cooling Time: At least 2 hours
Ingredients
For the Cake:
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¾ cup (170g) unsalted butter, at room temperature
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1 cup (200g) superfine or caster sugar, divided
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1 vanilla bean (or 1 tsp vanilla extract)
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7 large eggs, separated, at room temperature
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6 oz (170g) semi-sweet chocolate (minimum 55% cocoa), melted and cooled
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¼ tsp salt
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1 cup (120g) cake flour (or all-purpose flour, sifted)
For the Filling:
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18 oz (510g) good-quality apricot jam
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¼ cup (60ml) dark rum
For the Glaze:
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8 oz (225g) semi-sweet chocolate, finely chopped (minimum 55% cocoa)
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½ cup (115g) unsalted butter, cut into pieces
To Serve:
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Lightly sweetened whipped cream
Instructions
1. Prep & Pan
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Preheat your oven to 350°F (175°C).
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Line the bottom and sides of a 9-inch (22–23 cm) springform pan with parchment paper.
2. Make the Cake Batter
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In a large bowl, beat the butter and ½ cup (100g) of sugar until pale and fluffy, about 3 minutes.
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Beat in the vanilla bean seeds (or vanilla extract).
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Add egg yolks one at a time, beating well after each.
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Mix in the melted, cooled chocolate until the mixture is creamy and uniform.
3. Whip the Egg Whites
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In a separate clean bowl, whip the egg whites and salt until foamy.
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Gradually add the remaining ½ cup (100g) sugar, continuing to beat until glossy, firm peaks form.
4. Combine
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Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it.
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Fold in the remaining whites in two additions, using gentle, sweeping motions—do not overmix.
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Sift the flour over the batter in two parts, folding in gently until just combined and no dry spots remain.
5. Bake
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Pour the batter into the prepared pan and smooth the top.
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Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
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Cool completely in the pan, then remove to a rack.
6. Prepare the Apricot Filling
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Warm the apricot jam and rum together in a saucepan over medium heat until melted and smooth.
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Press the mixture through a sieve to remove any bits of fruit. Set aside to cool slightly.
7. Assemble the Cake
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Trim the domed top off the cooled cake if needed for a flat surface.
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Turn the cake upside down (for a smooth top), then slice horizontally into two even layers.
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Spread about two-thirds of the apricot filling over the bottom layer. Place the top layer back on, and spread the remaining filling over the top and sides.
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Let the cake sit at room temperature for about 1 hour, or until the jam feels set and dry to the touch.
8. Make the Chocolate Glaze
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Set a heatproof bowl over a saucepan of barely simmering water (don’t let the bowl touch the water).
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Add the chopped chocolate and butter. Stir often until melted and completely smooth, then remove from heat. Let cool for 5 minutes, stirring occasionally.
9. Glaze the Cake
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Place the cake on a rack set over a tray (to catch drips).
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Pour the glaze over the center and quickly spread with a spatula so it coats the top and sides in a thick, even layer. Work swiftly for a smooth finish.
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Let the glaze set at room temperature for at least 1 hour before serving.
10. Serve & Store
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Slice with a warm, sharp knife, wiping clean between cuts.
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Serve each slice with a generous dollop of whipped cream.
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Store at room temperature in an airtight container for up to 3 days.
Share the image below to your Pinterest board if you like this Sacher cake recipe!
Expert Tips for the Best Sacher Cake
Sacher cake is not hard to make, but it’s not the easiest one to make either. You can see the detailed recipe instructions at the bottom of this article are a bit extensive but do not be frightened. Be sure to follow the tips below for the best Sacher cake!
- Only make use of the ingredients and alternatives I advise. If not, the outcomes can be substantially different.
- While incorporating the flour and egg whites into the chocolate mixture, be careful not to overmix the cake batter. The cake batter will deflate if overworked, preventing the cake layer from rising to the proper height. It would have an odd texture and be a flat cake.
- Only bake the cake long enough for a toothpick inserted in the middle to come out clean. A dry cake may result from overbaking.
- Only use premium chocolate bars from the confectionery or baking aisle. The chocolate brands Lindt and Ghirardelli have given me the finest results.
- If you glaze the cake before the jam has dried, the chocolate glaze will drip off the cake, and the jelly will liquefy.
- Spread the glaze evenly over the cake in a circular motion, letting it drip down the sides as you go. Then, using a large frosting spatula and as few motions as possible, quickly spread and level the glaze. The glaze will become uneven the longer you spread it since it will begin to dry fast.
- Before serving, allow the glaze to dry. In order to prevent the glaze from sweating and forming small water droplets on the cake’s surface, refrigerate the Sacher Torte cake at room temperature rather than in the refrigerator.
How to know if the glaze is consistent?
A small amount of the glaze should drip onto a wooden spoon. It should now have a glaze coating on it that is around 4 mm thick. If the glaze is excessively thick, thin it out with a few drops of sugar syrup (to do so, melt the sugar in a saucepan with a little hot water).
Make absolutely sure the glaze doesn’t get too hot since this will cause it to cook up drab and lackluster.
Make ahead and freezing instructions for Sacher Cake Recipe
- Cake layer: The cake layer can be baked up to a day ahead of time and kept at room temperature in an airtight container.
- The cake layer can also be frozen when it has completely cooled. Consequently, freeze it for an hour, then cover it in plastic wrap and put it in a freezer bag or container.
- Place it in the refrigerator for the night to defrost. Then, after allowing it to room temperature, glaze it.
- Jam: You may also make the jam a day ahead of time and reheat it briefly before using it.
- Prepare the cake ahead: The cake can also be prepared ahead up until it’s baked and you’ve cut the layers and kept at room temperature for up to a day. Making the glaze next, move on to the last few steps.
Nutrition Information:
- Calories: 602
- Carbohydrates: 68 g
- Protein: 7.1 g
- Fat: 36 g
- Fiber: 3 g
- Sugar: 47g
- Saturated Fat: 19 g
- Cholesterol: 160 mg
- Sodium: 112 mg
- Potassium: 272 mg
- Vitamin A: 800 IU
- Vitamin C: 5 mg
- Calcium: 53 mg
- Iron: 3 mg
