The Sachertorte is a luxurious chocolate cake that originated in Vienna, Austria, in 1832. Created by Franz Sacher, this rich dessert features layers of dense chocolate sponge, apricot jam, and a smooth chocolate glaze. Perfect for special occasions, the Sachertorte remains a beloved treat worldwide. Here’s how you can make this iconic cake at home.
Ingredients for Sachertorte Cake Recipe:
For the Cake:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 6 large eggs, separated
- 1 tsp vanilla extract
- 4 oz (120g) dark chocolate (70% cocoa), melted
- 1 cup (120g) all-purpose flour
- ¼ cup (30g) cocoa powder
- A pinch of salt
For the Filling & Glaze:
- ½ cup (150g) apricot jam
- 6 oz (180g) dark chocolate, chopped
- ½ cup (115g) unsalted butter
- ½ cup (120ml) heavy cream
Instructions to make Sachertorte Cake Recipe:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Beat butter and sugar until creamy. Add egg yolks one at a time, then mix in vanilla and melted chocolate.
- In a separate bowl, whip egg whites with salt until stiff peaks form.
- Sift flour and cocoa powder into the chocolate mixture, then gently fold in the egg whites.
- Pour the batter into the pan and bake for 40-45 minutes. Let it cool completely.
- Assemble the Cake:
- Slice the cake horizontally into two layers. Heat the apricot jam slightly and spread it evenly between the layers.
- Make the Chocolate Glaze:
- Heat the cream until simmering, then pour over chopped chocolate and butter. Stir until smooth.
- Pour the glaze over the cake, ensuring it coats the top and sides evenly. Let it set for at least 2 hours before serving.
Serving Suggestion
Traditionally, Sachertorte is served with a dollop of whipped cream. Pair it with coffee or tea for an authentic Viennese experience.
Enjoy this decadent masterpiece—it’s worth every bite!
Also Read: Easy Homemade Tiramisu Cake Recipe in 4 Simple Steps – No Oven Needed!
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.