Have you been wanted to try the world-famous Sacher Torte Cake? No worries, you don’t have to go to some fancy and expensive restaurant you have a slice. No, today, I’ll reveal all you need to get started so that you can enjoy the entire cake from the comfort of home.
Difficulty Level: Moderate
This sacher torte recipe isn’t as complicated as you might think; it is, however, a little time-consuming. We started by making a chocolate sponge cake base, then an apricot and rum filling, which we used to layer and soak the cake. Lastly, we made the chocolate glaze then assembled the cake.
What Makes Special?
This chocolate sensation is one of, if not the most famous chocolate cakes in the world! Sacher torte has been around since the early 1800s and is still revered by food critics worldwide today. This cake is more than just a luxury food item; it is every chocolate lover’s right of passage!
How To Serve Sacher Torte
I’m just going to say that this cake is perfect as is and needs no addition to the recipe. However, if you want your cake to stand out, you can add some swirl of whipped cream and a handful of chopped almonds. Just don’t go too overboard; sometimes, less is more.
What’s The Serving Size?
This recipe yields one 9-inch Sacher Torte Cake; from this, you can get 12 slices. That’s enough cake for a small birthday or anniversary party. This rich chocolate indulgence will be a welcomed sight on any festive occasion, so keep the recipe handy and wow your family and guests alike when the time is right.
Bowls– You will need about four bowls; 2 heat-proof and 2 regular ones.
Mixer– Use either an electric stand mixer or a hand mixer.
Whisk– Use a standard wire whisk.
Cake Board– You’ll need an 8-inch cake board.
Baking Pan– Use a 9-inch round cake pan to bake the chocolate cake base.
Sieve– Use a metal mesh sieve to sift the dry ingredients.
Rubber Spatula– Use this to scrape the bowl and smooth the glaze onto the cake.
Chocolate– For this recipe, I used Hersey’s semi-sweet baking chocolate in both the cake and the glaze as it has the best taste, in my opinion.
Corn Syrup– I used this in the glaze, which gave the chocolate a smooth and shiny finish.
Corn Syrup– I used 2 tablespoons of Karo corn syrup in the glaze, but you can you’ve whichever brand you have available to you. If there isn’t any available, you can use an equal amount of Agave Nectar as a sub.
All The Ingredients
· Flour– Sifted with the other dry ingredients
· Baking Powder– Use as a raising agent in the cake.
· Salt– Improves the flavor of the cake.
· Sugar– Adds sweetness to both the cake and glaze.
· Butter– Beaten with the sugar for the cake and melted with chocolate to make the glaze.
· Eggs– Separated and combined with the batter.
· Vanilla– Gives the cake a lovely flavor and aroma.
· Chocolate– Melted and used in both the cake and glaze.
· Apricot Jelly– Combined with the rum and used to layer and cover the cake.
· Dark Rum– Adds an alcoholic taste to the cake.
· Corn Syrup– Use to stabilize the chocolate in the glaze.
Directions In Making A Sacher Torte
- Set the oven to 350 degrees and line the bottom of a 9-inch cake pan with parchment paper. Sift all of the dry ingredients and set the mixture aside.
- Cream the butter and 1/2 of the white sugar with a mixer for 2 minutes until light and smooth. Beat the egg yolks and vanilla into the creamed mixture until combined.
- Stir the dry ingredients into the liquid mixture to make the batter, then whisk in the melted chocolate until blended.
- Whip the egg whites to a soft peak, add the remaining sugar slowly and whip to a stiff peak. Fold the meringue into the batter in 3rds, mixing each addition just until the white streaks blend in.
- Add the batter into the prepared pan, spreading it evenly, then bake for about 45-50 minutes or until a toothpick to the center comes out clean.
- Cool the cake for 10 minutes in the pan, then invert it onto a cooling rack until it cools completely.
- To make the glaze, stir the rum into the apricot jelly until combined.
- Cut off the uneven cake top so that it’s leveled, slice the cake into 2 even layers, and place the bottom half onto an 8″ round cake board.
- Use a spatula or knife to spread 1/3 of the apricot-rum mixture on top of the bottom cake layer, then place the top layer onto the apricot-covered layer.
- Heat the rest of the apricot mixture in the microwave for 30 seconds, then strain the liquid into a small bowl to extract the fruit pieces.
- Cover the cake’s top and sides with the strained apricot mixture, then move the cake to a wire rack set above a baking sheet and leave it for one hour to dry.
- Place the chocolate and butter in a glass bowl, then heat it for 30-second increments in the microwave until melted, mix in the corn syrup until combined.
- While the glaze is still warm, pour it over the cake and use a small spatula to fill in any holes. Leave the glaze to set, then pipe a border and “Sacher” on top of the cake with melted chocolate, slice and serve.
Sift The Dry Ingredients
Before adding the dry ingredients to the wet mixture to make the cake batter, I combined them via sifting to remove lumps from the mixture. This process also aerates the ingredients, contributing to an increased volume, and acting as a raising agent during baking.
Prepping The Cake Pan
Before adding the ingredients to the cake pan, I prepared it by lining the bottom with parchment paper to ensure easy removal once the cake is baked. If you don’t have any parchment, you can grease and lightly flour the pan’s base instead.
How To Store
To store this cake, you can lock it in an airtight container and store at room temperature between 16-18 degrees C for about 2 days at most.
You can also store it in the freezer by flash freezing until the cake(glaze included) is rock solid, then place it in a freezer bag and keep it frozen for up to 3 months. Do not refrigerate this cake as the chocolate glaze is prone to condensation.
The Sachertorte cake is a timeless classic, rich and decadent in taste, and is beloved by so many that it has earned its place in food history as the most famous chocolate cake. Instead of going to some fancy restaurant, you can make this chocolate lover’s delight from your own home and treat the ones you love to something special.
- 1 cup of cake flour
- 1/4 tsp table salt
- 1/2 tsp baking powder
- 1 cup granulated sugar (divide in half)
- 1 cup unsalted butter
- 8 large eggs (separated)
- 2 teaspoons vanilla
- 3/4 cup semi-sweet chocolate (melted)
- 1/4 cup dark rum
- 1 1/2 cups apricot jelly
- 1 cup semi-sweet chocolate (chopped)
- 1/2 cup unsalted butter
- 2 tbs corn syrup
- Preheat the oven to 350°F. Using parchment paper,
line the base of a 9" round baking pan. Sift the flour, baking powder, and salt into a large bowl.
- Using a mixer, cream the butter and half of the sugar for 1-2 minutes until light and fluffy, then mix in the egg yolks and vanilla until blended.
- Combine the flour mixture and wet ingredient just until blended, then mix the liquid chocolate into the batter with a whisk.
- In a separate bowl, beat the egg whites to a soft peak, gradually add the remaining half of the sugar, and beat to a firm peak. Gently fold the beaten egg whites into the chocolate batter in three parts, mix just until no white streaks are visible.
- Pour the batter into the lined baking pan and level the mixture with a rubber spatula. Bake in the preheated oven for 45-50 minutes or until a cake tester to the center comes out dry.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Glaze And Assembly
- In a medium bowl, combine the apricot jelly with the rum until blended and set aside. Use a sharp serrated knife to level the top of the cake by trimming until flat.
- Cut the cake into 2 equal layers and place the bottom layer onto an 8" cake board. Cover the first cake layer with a third of the apricot and rum mixture, then place the second cake layer on top of the first.
- Using a heat-proof bowl, warm the remaining apricot mixture in the microwave for 30 seconds, then filter the preserves into a separate bowl, removing the bits of fruit in the process.
- Using a basting brush, coat the top and sides of the cake in the filtered apricot mixture, transfer it to a cooling rack with a baking sheet beneath, and leave the cake to dry for an hour.
- In another heat-proof bowl, place the butter and chocolate in the microwave for 30-second at a time until completely melted. Stir the corn syrup into the glaze mixture, pour the warm chocolate glaze onto the cake, and smooth evenly with a rubber spatula.
- Leave the glaze to set, then transfer to a serving tray. Serve the cake at room temperature. As an optional step, you can pipe the word "Sacher" onto the cake with some melted chocolate. Doing this will give your cake a classic look.