Classic Sachertorte (Austrian Chocolate Cake)

Why You’ll Love Classic Sachertorte Recipe

• It delivers the authentic flavor and texture of the Austrian original.

• Though it looks elegant, it uses accessible ingredients and techniques that are manageable at home.

• The contrast of fruity jam and deep chocolate makes it delightfully balanced.

• It improves in flavor after a day or two, making it ideal for making ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Dark chocolate (around 60–70 % cocoa), chopped

• Unsalted butter, softened

• Granulated sugar

• Eggs, separated (yolks and whites)

• Granulated sugar (for whipping the whites)

• All‑purpose flour

• Vanilla extract

• Pinch of salt

For the filling:

• Apricot jam (warmed and optionally strained)

For the glaze:

• Dark chocolate, chopped

• Heavy cream

Directions

1. Preheat the oven to 350 °F (175 °C). Butter and line a 9‑inch (23 cm) springform pan with parchment paper.

2. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler). Remove and let cool slightly.

3. In a mixing bowl, cream the softened butter with sugar until light and fluffy. Add the egg yolks one at a time, mixing after each addition. Stir in the melted chocolate and the vanilla extract.

4. In a separate clean bowl, whip the egg whites with a pinch of salt until foamy. Gradually add sugar and beat until stiff peaks form.

5. Gently fold the whipped egg whites into the chocolate mixture, in 2 or 3 batches. Then sift in the flour and fold just until combined (do not overmix).

6. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted comes out clean.

7. Let the cake cool in the pan for about 10 minutes, then remove and cool completely on a wire rack.

8. Once cooled, slice the cake horizontally into two layers. Spread half of the warmed apricot jam between the layers. Place the top layer and spread the remaining jam over the top and sides.

9. To make the glaze: heat the heavy cream until just simmering. Remove from heat and stir in chopped chocolate until smooth and glossy.

10. Place the cake on a wire rack over a tray and pour the glaze over, spreading evenly so it coats the top and sides. Allow it to set at room temperature or chill until the glaze is firm.

Servings and timing

• Yield: 1 cake (8–10 slices)

• Prep time: 30 minutes

• Bake time: 50 minutes

• Total time: About 2 hours 30 minutes

Variations

• Use raspberry jam instead of apricot for a slightly different fruity note.

• Add a thin layer of chocolate ganache in the center for a richer, more indulgent version (though not traditional).

• Substitute part of the all‑purpose flour with almond flour for a nuttier texture (but reduce accordingly).

• Use semi‑sweet dark chocolate with a slightly lower cocoa percentage if you prefer a milder chocolate taste.

Storage/Reheating

• Short‑term storage (room temperature): Keep the cake covered at room temperature for up to 2 days.

• Refrigeration: Store covered in the fridge for up to 5 days. Let it sit at room temperature for a short while before serving so it’s not too firm.

• Freezing: Slice and wrap portions tightly, then freeze for up to one month. Thaw overnight in the refrigerator.

FAQs

What type of chocolate is best for Sachertorte?

Use a good quality dark chocolate with about 60–70 % cocoa. Milk chocolate is too sweet and soft, and lower‑cocoa chocolates may weaken the structure and flavor.

Can I skip using a springform pan?

Yes. If you don’t have a springform pan, you can use a regular 9‑inch cake pan lined with parchment. You may need to invert the cake and peel off the parchment to layer and glaze.

Do I have to slice the cake into layers?

Yes. The classic version always has a thin layer of jam between two halves of the sponge. Without slicing, you can’t insert the jam layer properly.

Can I use a different jam than apricot?

Yes, though apricot is traditional. Raspberry or cherry jam are common alternatives, but their flavor will subtly shift the cake’s profile.

How do I get a smooth, shiny glaze?

Use warm cream (near simmer but not boiling) and stir in the chocolate slowly until fully incorporated. Pour quickly over the cake while still fluid, and let gravity help spread it evenly.

Is refrigeration necessary?

Not immediately. The cake is fine at room temperature for up to two days. Refrigeration helps extend shelf life, but bring it to room temperature before serving so the texture softens.

Can I make this cake ahead?

Yes. It’s often better made a day ahead, as the flavors deepen over time. Just store it properly, covered, until serving.

Can I reduce the sugar?

You can slightly reduce sugar, but be cautious—too little sugar can affect the structure, moisture, and balance of sweetness versus bitterness.

Why is my cake dense or flat?

Possible causes: overfolding the batter (deflating the whites), underwhipping the egg whites, or opening the oven too early. Also ensure accurate measurements and proper oven temperature.

How should I serve Sachertorte?

It’s traditionally served at room temperature, alongside unsweetened whipped cream to offset richness. A light dusting of cocoa or chocolate shavings is optional.

Conclusion

This Sachertorte recipe offers an elegant and mouthwatering dessert with classic Viennese charm. While it may demand a bit of patience and care—especially when folding and glazing—the end result is deeply satisfying, with layers of deep chocolate and a hint of fruitiness. Whether you make it for a celebration or simply to treat yourself, it’s a dessert that feels special, and with time it only becomes more flavorful.

Classic Sachertorte (Austrian Chocolate Cake)

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Sachertorte is a classic Austrian chocolate cake layered with apricot jam and coated in a smooth chocolate glaze. It’s a rich, elegant dessert traditionally served with whipped cream.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Austrian
• Diet: Vegetarian

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup powdered sugar
• 6 oz semi-sweet chocolate, melted and cooled
• 6 large eggs, separated
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 cup apricot jam
• 7 oz semi-sweet chocolate (for glaze)
• 1/2 cup heavy cream (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Cream the butter and powdered sugar until light and fluffy. Mix in the melted chocolate and vanilla extract.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
5. Fold the egg white mixture into the chocolate batter gently until combined.
6. Sift the flour over the batter and fold it in gently to retain the airiness.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 45–50 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then remove and cool completely.
9. Slice the cake horizontally into two layers. Spread apricot jam over the bottom layer, then place the top layer back on and spread more jam on top and sides.
10. To make the glaze, heat the cream and pour it over the chopped chocolate. Let sit for a minute, then stir until smooth.
11. Pour the glaze over the cake, smoothing it over the top and sides. Let set before serving.

Notes

• Use good quality chocolate for best results.
• Let the cake sit overnight for enhanced flavor.
• Serve with unsweetened whipped cream for a traditional touch.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 60mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 105mg