Classic Austrian Sachertorte Chocolate Cake
Ingredients
- 7 tablespoons · ≈ 100 g
softened
How to measure
- ¾ cup · ≈ 150 g
How to measure
- 4
separated
How to measure
- 4 ounces · ≈ 115 g
finely chopped, at least 60% cocoa
How to measure
- ¾ cup · ≈ 95 g
sifted
How to measure
- ½ cup · ≈ 160 g
strained to remove chunks
How to measure
- 1½ cups · ≈ 180 g
How to measure
- ⅓ cup · ≈ 80 ml
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare Chocolate Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Melt the finely chopped dark chocolate gently, either in a double boiler or microwave in short intervals, stirring until smooth. In a bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Fold in the melted chocolate and sifted flour until fully combined, creating a smooth batter.
Whip Egg Whites and Combine
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate batter in three additions, maintaining as much air as possible to keep the batter light but dense. Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for about 50 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool and Slice Cake
Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Remove the cake from the pan and peel off parchment paper. Using a serrated knife, carefully slice the cake horizontally into two even layers.
Add Apricot Jam Filling
Spread the strained apricot jam evenly over the bottom cake layer. Place the top layer back over the jam, gently pressing down to adhere. Let the assembled cake rest at room temperature for about 1 hour to allow the jam to set nicely between the layers.
Prepare and Apply Chocolate Glaze
To make the glaze, combine powdered sugar and water in a small saucepan over low heat. Stir constantly until the sugar dissolves and the glaze becomes smooth and glossy. Allow the glaze to cool slightly but remain pourable. Pour the glaze evenly over the top and sides of the cake, spreading with an offset spatula for a smooth finish. Let the glaze set at room temperature before serving.
The classic Austrian Sachertorte chocolate cake is a dense and elegant dessert known for its rich chocolate flavor and unique apricot jam layer. Originating in Vienna, this cake offers a delightful combination of moist chocolate sponge with a tangy fruit filling and a shiny chocolate coating.
Traditionally, Sachertorte is a special treat for celebrations and pairs beautifully with coffee or tea. Its dense texture sets it apart from lighter mousse or frosting cakes, making it a satisfying choice for chocolate lovers seeking something a bit different.
This recipe is designed for beginner to intermediate home cooks and provides clear steps to achieve the classic layers and glaze. Following this method will help you create an authentic apricot jam cake that captures the essence of Austrian chocolate cake traditions.
How to Make Classic Austrian Sachertorte Chocolate Cake
- Prepare Chocolate Batter: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Whip Egg Whites and Combine: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate batter in three additions, maintaining as much air as possible to keep the batter light but dense.
- Cool and Slice Cake: Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Remove the cake from the pan and peel off parchment paper.
- Add Apricot Jam Filling: Spread the strained apricot jam evenly over the bottom cake layer. Place the top layer back over the jam, gently pressing down to adhere.
- Prepare and Apply Chocolate Glaze: To make the glaze, combine powdered sugar and water in a small saucepan over low heat. Stir constantly until the sugar dissolves and the glaze becomes smooth and glossy.
Equipment
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
- Saucepan
- Wire rack
- Offset spatula
- Measuring cups and spoons
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| unsalted buttersoftened | 7 tablespoons | 100 g |
| granulated sugar | ¾ cup | 150 g |
| large eggsseparated | 4 | 4 |
| dark chocolatefinely chopped, at least 60% cocoa | 4 ounces | 115 g |
| all-purpose floursifted | ¾ cup | 95 g |
| apricot jamstrained to remove chunks | ½ cup | 160 g |
| powdered sugar | 1½ cups | 180 g |
| water | ⅓ cup | 80 ml |
Cooking tips
- Use high-quality dark chocolate with at least 60% cocoa for best flavor and melt it gently to avoid overheating.
- Make sure to whip the egg whites to stiff peaks and fold them gently to keep the cake moist yet dense.
- Strain apricot jam through a fine mesh to avoid lumps for a smooth filling layer.
- Allow the cake layers to cool fully before slicing to prevent crumbling and uneven cuts.
Substitutions
- You can use raspberry or cherry jam instead of apricot jam; this will change the traditional flavor but still pair well with chocolate.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend, noting that texture may be slightly different.
Storage and reheating
Store the Sachertorte covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 5 days. Before serving, bring the cake to room temperature for the best flavor and texture.
Leftovers can be gently warmed in the microwave for 10-15 seconds if desired.
Allergen notes
Potential allergens include eggs, wheat, milk (in butter). Check all labels and substitutions; this is not an exhaustive allergen assessment.