Name: Sachertorte: Classic Austrian Chocolate Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Austrian
Ingredients: 150 g butter, room temperature; 150 g dark chocolate, minimum 55% cocoa; 200 g sugar; 6 eggs, room temperature; 100 g almond meal; 50 g flour; 8 g baking powder; 150 g apricot jam; 250 g dark chocolate, minimum 70% cocoa; 400 ml cream

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If you have a soft spot for rich, decadent desserts that feel like a warm hug from Vienna itself, then the Sachertorte: Classic Austrian Chocolate Cake Recipe will undoubtedly win your heart. This iconic chocolate cake blends moist chocolate sponge, a layer of luscious apricot jam, and a glossy dark chocolate ganache, creating a harmony of flavors and textures that’s truly unforgettable. Each bite tells a story of tradition and indulgence, making it an irresistible treat for any chocolate lover.

Ingredients You’ll Need

A white bowl filled with smooth, shiny dark chocolate sauce, its surface showing gentle swirls from stirring. Behind the bowl is a wooden cutting board scattered with broken dark chocolate pieces of different sizes and shapes. The entire scene sits on a white marbled textured surface that contrasts with the rich brown tones of the chocolate and wood. Photo taken with an iphone --ar 4:5 --v 7

Getting started with the Sachertorte: Classic Austrian Chocolate Cake Recipe is a breeze thanks to its straightforward list of ingredients. Each item plays a crucial role in building the cake’s rich flavor, perfect crumb, and that signature balance between fruity sweetness and intense chocolate.

150 g butter, room temperature: Adds moisture and richness for a tender cake texture.
150 g dark chocolate (min 55% cocoa): Infuses a deep chocolate flavor in the batter.
200 g sugar: Sweetens the cake evenly without overpowering the chocolate.
6 eggs, room temperature: Provides structure and lightness to the cake layers.
100 g almond meal: Introduces a subtle nuttiness and moist crumb.
50 g flour: Helps with the overall structure without weighing the cake down.
8 g baking powder: Ensures the cake rises beautifully and stays fluffy.
150 g apricot jam: The secret ingredient that adds fruity brightness and a classic Sachertorte touch.
250 g dark chocolate (min 70% cocoa) for ganache: Creates the indulgent, glossy chocolate topping.
400 ml cream: Gives the ganache its silky, smooth texture.

How to Make Sachertorte: Classic Austrian Chocolate Cake Recipe

Step 1: Preparing the Chocolate and Butter Base

Start by gently melting the dark chocolate with the butter until smooth and glossy. This mixture sets the intense chocolate foundation of your Sachertorte: Classic Austrian Chocolate Cake Recipe and ensures that every bite is decadently rich. Be sure to melt them slowly over a double boiler or in short bursts in the microwave to avoid seizing the chocolate.

Step 2: Whipping the Eggs and Sugar

Next, separate the eggs and beat the yolks with the sugar until pale and creamy. This process is key to incorporating air into the batter, which helps achieve a lovely lightness despite the dense chocolate base. Reserve the egg whites for the next step.

Step 3: Combining Yolks and Chocolate Mixture

Carefully fold the melted chocolate and butter into the whipped egg yolks and sugar. This stage requires gentle folding to keep the airiness intact for a fluffy sponge structure in your Sachertorte: Classic Austrian Chocolate Cake Recipe.

Step 4: Preparing the Dry Ingredients

In a separate bowl, whisk together almond meal, flour, and baking powder. These dry elements add that traditional texture and subtle nutty flavor essential for the cake’s unique taste.

Step 5: Whipping Egg Whites and Folding Into Batter

Whip the egg whites until stiff peaks form, and then carefully fold them into the chocolate and yolk mixture. This step is crucial for giving the cake structure and a tender crumb that melts in your mouth.

Step 6: Baking the Cake

Pour the batter into a greased 23 cm (9 inch) springform pan and bake at 160°C (320°F) for about 45-50 minutes. Use a skewer to check for doneness—it should come out clean when the cake is perfectly baked. Let it cool completely before proceeding.

Step 7: Adding the Apricot Jam Layer

Once cooled, carefully slice the cake horizontally to create two layers. Spread the apricot jam evenly over the bottom half, then sandwich the top half back on. This fruity layer is what sets the Sachertorte: Classic Austrian Chocolate Cake Recipe apart from other chocolate cakes and adds a pleasant tartness that cuts through the richness.

Step 8: Making and Applying the Ganache

For the luscious ganache, heat the cream until just about to boil and pour it over the chopped dark chocolate (70% cocoa). Stir until smooth and shiny. Pour the ganache evenly over the entire cake, smoothing it out with a spatula. Let the ganache set for a few hours at room temperature or in the fridge for a glossy, firm finish.

How to Serve Sachertorte: Classic Austrian Chocolate Cake Recipe

A single slice of dark brown chocolate cake with a smooth, shiny layer of chocolate frosting on top sits on a white plate. The cake has one visible layer, showing a moist and soft texture inside. A small silver spoon lies next to the slice on the plate. Behind it, the rest of the cake with the same glossy chocolate frosting is placed on a round wooden board with a scalloped edge, lying on a white marbled surface. The background is softly blurred, highlighting the rich chocolate cake as the main focus photo taken with an iphone --ar 4:5 --v 7

Garnishes

A classic Sachertorte is simple yet elegant on its own, but adding a dollop of whipped cream alongside a dusting of cocoa powder elevates the presentation beautifully. Fresh berries can add a lovely pop of color and a hint of tartness.

Side Dishes

Pair your Sachertorte: Classic Austrian Chocolate Cake Recipe with a cup of strong black coffee or a rich dark roast espresso. The bitterness of the coffee contrasts perfectly with the cake’s richness. Alternatively, serve with a light vanilla ice cream for an irresistible chilled companion.

Creative Ways to Present

For a modern twist, try layering individual slices with alternating layers of whipped cream and fresh fruit served in clear glasses, creating a deconstructed Sachertorte parfait. Another fun idea is to carve mini Sachertorte cakes into heart shapes for special occasions.

Make Ahead and Storage

Storing Leftovers

Sachertorte taste even better the next day as the flavors deepen. Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days to maintain freshness and ganache shine.

Freezing

You can freeze Sachertorte for longer storage by wrapping it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and flavor.

Reheating

While Sachertorte is typically enjoyed at room temperature, if preferred, gently warm slices in a low oven (150°C/300°F) for 5-7 minutes to soften the chocolate ganache without melting it entirely.

FAQs

What makes Sachertorte different from other chocolate cakes?

Sachertorte stands out because of its moist chocolate sponge paired with a layer of apricot jam and its thick chocolate ganache glaze, a signature that offers a perfect balance of fruity and chocolaty flavors.

Can I use a different type of jam instead of apricot?

While apricot jam is traditional and essential to the authentic flavor profile of Sachertorte, you can experiment with other fruity jams like raspberry, but it will slightly alter the classic taste everyone loves.

Is almond meal necessary for the cake?

Yes, almond meal adds a subtle nuttiness and moisture that helps create the distinctive texture of Sachertorte, separating it from a regular chocolate sponge cake.

How do I get a smooth ganache coating?

Heating the cream until just simmering and then pouring it over finely chopped chocolate ensures a smooth ganache. Stir gently and continuously until silky, then pour immediately over the cake for an even finish.

Can I make Sachertorte without a springform pan?

A springform pan is ideal for easy removal, but you can use a regular cake pan lined with parchment paper. Just be gentle when removing the cake to keep it intact.

Final Thoughts

There is something truly magical about mastering the Sachertorte: Classic Austrian Chocolate Cake Recipe. It’s not just a dessert; it’s a celebration of tradition, love for chocolate, and a cake that never fails to impress friends and family. If you haven’t tried it yet, now is the perfect time to dive in, bake with joy, and savor every bite of this unforgettable Austrian masterpiece.