My Sacher Torte recipe is an approachable modern version that delivers the same irresistible taste. The cake is rich and chocolaty, with a perfect crumb—neither too dense nor too light. It's generously layered with apricot jam, adding moisture and fruity flavor. The crowning glory is an easy but delicious chocolate ganache icing.
Modern Sacher Torte Recipe
Sacher Torte is a classic Viennese chocolate cake, dense and rich, layered with rum-flavored apricot jam and topped with a chocolate glaze. If apricot jam isn’t your favorite, try this almond flour chocolate cake with raspberry jam.
I first tried this incredible cake at a famous pastry shop in Munich, so I had to make it myself at home. While the original Sacher Torte recipe remains a well-kept secret, I’ve tested several versions to develop this one.
Why This Recipe Works
- Simpler, Authentic Taste: The traditional recipe’s many steps and ingredients can be challenging for the average home baker. My version simplifies the process and ingredients while preserving the authentic taste.
- Firm But Soft, Not Dry: Some complaints with traditional Sacher torte recipes are that they can result in a dry, dense cake or imperfect chocolate glaze. I’ve modified the recipe to avoid these issues.
- World-Famous Cake: This is a must-try for chocolate lovers. The cake takes time but is absolutely worth it, and you can definitely make this classic at home.
Key Ingredient and Prep Notes
- Flour: I use a combination of all-purpose flour and cornstarch for a tender crumb. Cake flour works too.
- Eggs: Use large eggs at room temperature. Be precise with the egg size to maintain the correct dry ingredient ratio. Clean bowls and utensils are essential. Separate the eggs carefully, because even a small amount of yolks can interfere with whipping of egg whites.
- Baking Powder: Traditional recipes rely solely on whipped egg whites for leavening, but I add a small amount of baking powder for extra lift.
- Almond Extract: Older recipes use almond paste, but to retain the flavor without adding density, I use a hint of almond extract.
- Apricot Jam: Use high-quality, smooth apricot jam for flavor, sweetness, and moisture. Avoid overly sugary jams; blend or strain chunky jams.
- Rum Extract: Rum is traditionally used with the apricot jam, but I prefer non-alcoholic rum extract. This recipe’s lighter crumb and sufficient apricot jam make brushing with sugar syrup unnecessary.
- Honey: Honey in the ganache improves texture, taste, appearance, and shelf life.
- Chocolate: Use high-quality baking chocolate bars (like Ghirardelli). Regular eating chocolate doesn’t melt well. Traditional recipes recommend chocolate with 55% cocoa or more.
- Icing: I use a chocolate ganache icing because it’s easier and tastes great. For the ganache, I recommend semi-sweet chocolate (< 60% cocoa) for a balanced taste. Bitter sweet chocolate has a higher percentage of cocoa and may be too bitter for a cake.
Step-by-Step Visual Overview
This is a brief overview of the process. Full recipe at the end of the post.
- Melt chocolate. Whip egg whites with salt, lemon juice, and sugar until peaks form.
- Cream butter with sugar, then add melted chocolate. Add flavors and whisk in egg yolks. Fold in whipped egg whites.
- Sift flour, cornstarch, and baking powder; fold into batter. Bake in a springform pan.
- Simmer apricot jam with water to make syrup. Cut the cake into layers and spread apricot jam between the layers and on top.
- Heat cream, add chocolate, and stir until smooth. Add honey and spread ganache over the cake.
- Traditionally, "Sacher" is written on top, but I prefer a simple cocoa dusting using a patterned cake stencil.
My Top Tips
- Accurate Measurement: I prefer to weigh my ingredients. Use a kitchen scale for best results.
- Optimal Leavening: Whip egg whites and yolks separately to trap air and ensure a tender crumb. The egg whites were whipped until well defined peaks form but not too stiff, trapping a lot of air, but also making it a bit more stable. The softer peaks will blend well with the dry ingredients without losing the trapped air.
- Apricot Jam: Use plenty between layers to keep the cake moist and flavorful. Make sure the jam syrup is neither too thick nor too thin.
- Ganache Tips: Chop chocolate finely, avoid boiling cream, and stir with a wooden spoon. Adjust honey and cream if using bittersweet chocolate.
How to Serve the Cake
Sacher torte is always served with a dollop of vanilla-flavored sweet whipped cream. The light and airy cream pairs well with the dense and rich chocolate cake.
Nutritional Notes
This soy-free, vegetarian cake is rich but even a small slice is so satisfying. Enjoy this indulgent treat in moderation. It tastes great even without the whipped cream. You’ll use about ⅘ of the icing; the rest will drip off the cake.
More Cake Recipes
- Almond Pound Cake, with real almond paste
- Honey Cake (Honigkuchen), a German honey spice cake
- Lemon Poppy Seed Cake, German cake with more poppy seeds
- German Apple Cake (Apfelkuchen), easy and fancy
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Sacher Torte Recipe
This Sacher Torte recipe is a simplified, modern take that retains its classic, irresistible flavor. The cake is decadently rich and chocolaty, with a crumb that strikes the perfect balance between dense and light. Generously layered with apricot jam for added moisture and a touch of fruity sweetness, it's topped off with a smooth, delectable chocolate ganache.
Course :Dessert
Cuisine :European
Servings: 24 Slices
Calories: 362kcal
Ingredients
Cake
- 8 oz unsalted butter 1 cup, room temperature, plus more for pan
- 8 oz semisweet chocolate 55% cocoa or more, best quality, chopped
- 1 cup sugar divided
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 8 eggs large, room temperature, separated
- ⅛ teaspoon salt
- 1 teaspoon lemon juice
- 1¾ cups all-purpose flour 215 g, sifted, plus extra for dusting
- ¼ cup cornstarch 30 g
- ½ teaspoon baking powder
Apricot Filling
- 2 cups apricot jam smooth, 600 g, blended if chunky
- ½ cup water adjust as per jam consistency
- 1 teaspoon rum extract non-alcoholic, Dr.Oetker brand
Ganache Icing
- 1 cup heavy cream
- 12 oz semisweet chocolate finely chopped, best quality,
- 2 tablespoons honey
Optional
- Sweet whipped cream Chantilly cream
- Cocoa for dusting
- Extra dark chocolate for writing
Instructions
Bake the Cake
- Prep Baking Pan: Preheat the oven to 350°F. Generously grease a 10-inch springform pan with soft butter. Line the bottom with a round of parchment paper and dust the sides with cocoa. Set aside.
- Melt Chocolate: Place the chopped chocolate in a bowl over simmering water. Cover until partially melted, then uncover and stir until fully melted and smooth. Remove from heat and let it cool to about 104°F—cool enough to prevent the egg yolks from cooking.
- Prepare Wet Ingredients: Using a hand mixer (or a stand mixer with a paddle attachment), beat the butter at high speed until creamy. Add half of the sugar and continue beating until the mixture is pale and fluffy, scraping down the sides as needed, about 5 minutes. Reduce speed to low and gradually mix in the melted chocolate. Stir in the vanilla and almond extracts. Add the egg yolks one at a time, beating for about 30 seconds between each addition.
- Whip Egg Whites: In a separate bowl, using a hand mixer (or a stand mixer with a whisk attachment), whisk the egg whites with the salt and lemon juice on low speed until foamy. Gradually add the remaining sugar while increasing the speed, and beat until the egg whites form well defined peaks, about 5 minutes. Do not over-beat.
- Combine Ingredients: Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites gently and evenly, scraping the bottom of the bowl as you go. Avoid over-mixing.
- Make Batter: Combine the flour, cornstarch, and baking powder. Sift this mixture into the chocolate-butter-egg mixture in two batches, stirring just until incorporated and no lumps remain.
- Bake: Pour the batter into the prepared pan and level it with a spatula. Tap the pan on the counter and rotate it to distribute the batter evenly. (Tip: For an even cake top, wrap a cake strip around the pan.) Bake for 40 to 50 minutes, until a tester inserted in the center comes out clean.
- Cool: Remove the cake from the oven and let it cool for a couple of minutes. Run a spatula around the edges to loosen the cake, then invert it onto a wire rack. Remove the parchment paper and allow the cake to cool completely. Tip: If you plan to ice the cake the next day, leave the parchment paper on.
Apricot Filling
- Jam Syrup: Heat the apricot jam with water in a small saucepan. Cook until it thickens to a honey-like consistency, about 2 minutes. Remove from the stove, let it cool slightly, then stir in the rum extract.
Cake Assembly
- Prepare Cake Layers: Carefully slice the cake horizontally into three layers using a sharp, long knife. To ensure even layers, first mark the cake's edge with a small knife before cutting through.
- Handle Layers Carefully: Slide the layers onto parchment paper or use a cake lifter to prevent them from breaking. Arrange four strips of parchment paper (4 by 12 inches) on the cake stand, overlapping at the corners, to keep the stand clean during icing.
- Layer the Cake: Reserve the flat cake bottom for the top layer. Select the sturdiest of the remaining cake layers and place on the cake stand. Spread ¼ of the apricot jam syrup evenly over this layer. Repeat with the second layer and another ¼ of the syrup. Use the flat-bottomed layer for the top, spreading the remaining syrup evenly over the top and sides. Let the cake sit for about 20 minutes to allow the jam to set.
Ganache Icing
- Prepare Ganache: Heat the cream in a medium saucepan over medium heat just until it begins to boil. Add the chopped chocolate and stir for one minute. Remove from heat and continue stirring until the chocolate is fully melted and smooth. Stir in the honey. Let the ganache sit at room temperature, uncovered, for 10 to 15 minutes, stirring occasionally, until it reaches a thick, pourable consistency. Monitor this stage carefully to avoid the ganache becoming too thick to spread.
- Ice the Cake: Pour the ganache slowly over the center of the cake, allowing it to spread over the top and trickle down the sides. The ganache on the sides should be a thinner layer than on top. Smooth the top with a metal spatula if necessary, then smooth the sides.
- Final Touches: Carefully remove the parchment strips. Decorate the cake with a dusting of cocoa or writing "Sacher" on top. Serve each slice with a dollop of whipped cream.
Notes
- Measurements: Ingredients are listed in both cups and metric measurements (weight). Weighing the ingredients is more precise.
- Storage: Cover the cake with a dome and store it at room temperature for about 3 days. It tastes better with age. The icing is best during cooler months. Refrigerate leftovers for up to a week, depending on the cream's expiry date. The cake also freezes well—thaw to room temperature before serving.
- Make Ahead: You can prepare the cake a day in advance. If doing so, leave the parchment paper on until you're ready to ice it.
- Serving Size: The serving size is generous for a rich cake. A smaller slice is still very satisfying. Nutrition facts adjusted for the amount of icing used.
Nutrition
Serving: 1Slice | Calories: 362kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 47mg | Potassium: 185mg | Fiber: 2g | Sugar: 26g | Vitamin A: 483IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.
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