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Home » European Desserts

Sacher Torte Recipe

Last updated on February 1, 2022Originally published December 9, 202015 CommentsSabine

Jump to Recipe

Learn how to make Sacher Torte with my detailed step-by-step photo and video tutorial. This delicious two-layer chocolate sponge cake is filled with apricot jam and glazed with a smooth chocolate glaze. Sacher Torte a classic and popular Austrian cake and is typically served with whipped cream. By the way, have you tried my Black Forest Cake?

Decorative picture of sacher torte with whipped cream on a dessert plate

I provide you with detailed step-by-step photos, and you can even watch me making the cake to ensure that you can replicate this recipe with success. It's an ambitious recipe and suitable for advanced home bakers.

Jump to:
  • History
  • Ingredient notes and substitutions
  • Photo instructions
  • Expert tips for success
  • Make ahead and freezing instructions
  • More European dessert recipes to try
  • Recipe

History

Sacher Torte originated in Austria and was invented by pastry chef Franz Sacher in 1832. He created this delicious chocolate cake for Prince von Metternich. So the name Sacher Torte is simply a combination of the inventor's surname Sacher and Torte, the German word for cake.

Ingredient notes and substitutions

To make this authentic Sacher Torte recipe, you need unsalted butter, sugar, vanilla, eggs, chocolate, salt, cake flour, apricot jam, and rum.

  • Superfine sugar (caster sugar) - I don't recommend using another sugar than superfine.
  • Vanilla - usually, Austrian cake recipes like this Sacher Torte use real Bourbon Vanilla beans. However, you can use 1 teaspoon vanilla extract instead.
  • Chocolate - use semi-sweet chocolate bars and no chocolate chips. The chocolate needs to be tenderly melting. Melted chocolate chips make the cake layers dry and flat, and the glaze won't be smooth enough to pour and spread over the cake beautifully.
  • Cake flour - you can use all-purpose (plain) flour and cornstarch instead. Therefore measure 1 cup (125g) of all-purpose flour and remove 2 tablespoon (16g) and replace with cornstarch. Then sift 2x.
  • Apricot jam - that's the original jam to use, but you can make this recipe with any other jam as well.
  • Rum - either light or dark rum works fine. If you don't want to add alcohol, replace it with water 1:1.

Photo instructions

In a large mixing bowl using an electric mixer fitted with a whisk attachment, cream the butter and half of the sugar on medium-high speed until it is pale and fluffy for about 3 minutes. 

Butter and sugar mixed in a large mixing bowl

Add the vanilla and one egg yolk at a time and mix to combine after each egg yolk.

Egg yolks, vanilla, sugar, and butter mixed in a mixing bowl

Then add the melted chocolate and beat until smooth and creamy for about 2 minutes. Set aside.

Mixed chocolate, yolks, vanilla, butter, and sugar in a mixing bowl

In another large mixing bowl, whisk the egg whites and salt with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute.

Egg whites and salt lightly mixed until foamy

Then add the remaining sugar and mix on high speed until stiff peaks form, about 5 minutes.

Whipped, glossy, stiff egg whites mixture on a whisk attachment

Carefully fold the whipped egg whites in 3 additions into the chocolate mixture. Fold only in one direction and with the same repeating movement. Don't overwork, or the cake will turn out flat.

Folding whipped egg whites into chocolate batter

Once all the egg whites are folded into the batter, it should be light, fluffy, and silky.

Folded chocolate batter in a mixing bowl

Then add the cake flour in 2 additions and fold just to incorporate, and no lumps remain. Fold again only in one direction and with the same repeating movement. Take care not to overwork the batter. Otherwise, the batter will deflate, and the cake won't rise as high as necessary.

Folding flour into the chocolate batter

The batter should be light, fluffy, and silky.

Close up of the consistency of the mixed cake batter

Transfer the batter to the prepared pan, spread evenly, and bake. Then let cool completely.

Unbaked cake batter in baking pan

Let's go on with the jam. Therefore, place a mesh strainer over a medium-sized heavy-bottomed saucepan or dutch oven, and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp.

Pressing jam through a mesh strainer into a saucepan

Add the rum and cook over medium heat for 2 minutes until hot, smooth, and combined. Then remove from the heat and set aside.

Cooked apricot jam with rum in a saucepan over heat

Cut a thin layer off the top of your cake to create a flat surface.

Chocolate cake layer on cake turner placed over a baking sheet

Then flip the cake upside down and cut it in half horizontally.

Cutting the cake layer horizontally in half with long knife

Spread about â…” of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake. The cake should be completely covered in jam. Let dry until the jam is dry to the touch.

Chocolate cake glazed with jam on a serving plate

To make the chocolate glaze, place a large heavy-bottomed saucepan or dutch oven over low heat and fill 2-inch (5cm) high with water. Place a large and heatproof glass bowl on top to completely close the saucepan and make sure that the bowl doesn't touch the water. Place the chocolate and butter in the bowl and slowly melt for about 5 minutes.

Melting chocolate and butter in a large bowl placed over a saucepan on low heat

Stir often with a rubber spatula and remove until the butter is completely melted and you see a few small pieces of chocolate in the glaze.

Note: This is an easier chocolate glaze as the original recipe calls for. It's a thick, smooth, and good workable glaze. The original glaze is hard to make even for advanced bakers, and the odds are that you end up with an ugly looking cake. I, myself, ended up with an ugly cake many times. The original glaze is made of chocolate, sugar, and water. My glaze is very similar to the original one in taste and consistency. My goal is that you can recreate my recipes with success, which is why I choose an easier glaze.

Melted butter and chocolate in a large glass bowl

Then remove the bowl from the heat and let rest for 5 minutes until completely melted and smooth. Stir occasionally. Then all at once and in a circulating movement, pour the chocolate glaze on top of the cake.

Pouring chocolate glaze over the chocolate cake

Quickly spread with a long frosting spatula to level and let the glaze run down the sides of the cake to cover the cake completely. Work quickly and with just a few movements. Please use a cake turner for easier handling.

Spreading chocolate glaze over the cake with a long spatula

Let the glaze dry for 1 hour. It will be a thick, soft, and matt glaze similar to the original.

Close up of dried chocolate glaze

Expert tips for success

  • Use only the ingredients and substitutions I recommend. Otherwise, the results could be very different.
  • Don't overwork the cake batter while folding the egg whites and the flour into the chocolate mixture. If overworked, the cake batter will deflate, and therefore, the cake layer won't rise as high as necessary. It would be a flat cake with an off texture.
  • Bake the cake just until a toothpick inserted into the center comes out clean. Overbaking can lead to a dry cake.
  • Use only high-quality chocolate bars from the baking or candy aisle. I've got the best results with Lindt and Ghirardelli chocolate.
  • Let the jam dry before you glaze the cake, or the jam will liquefy and run down the cake along with the chocolate glaze.
  • Pour the glaze all at once and in a circulating movement over the cake and let it run down the sides. Then quickly spread and level the glaze with a long frosting spatula and as little movements as possible. The glaze will start drying quickly, and the longer you spread, the more uneven the glaze will be.
  • Let the glaze dry before serving. Then store the Sacher Torte cake at room temperature instead of in the fridge, or the glaze will sweat and create tiny water droplets on the surface.
Decorative picture of sacher torte on serving plate

Make ahead and freezing instructions

  • Cake layer: You can bake the cake layer up to 1 day in advance and store it in an airtight container at room temperature. It's also possible to freeze the cake layer once it's completely cooled. Therefore place it for 1 hour in the freezer, wrap it in plastic wrap, and transfer it to a freezer bag or container. To thaw, store it in the fridge overnight. Then let it come to room temperature before glazing it.
  • Jam: It's also possible to make the jam 1 day in advance and reheat it lightly before using it.
  • Prepare until including step 7: You can also prepare the cake until including step 7 and then store it at room temperature for up to 1 day. Then make the glaze and continue with step 8.
Decorative picture of bitten sacher torte on dessert plate

More European dessert recipes to try

If you love this Sacher Torte recipe and want to explore more European dessert recipes, try my following recipes as well:

  • Esterházy Torte
  • Bee sting cake
  • Tiramisu
  • Chocolate Eclairs
  • Chocolate Cream Puffs
  • Flan
  • Croissants

Recipe

A slice of sacher torte with whipped cream on a dessert plate

Sacher Torte Recipe

5 from 29 votes
Author Sabine Venier
Calories: 617kcal
Servings: 12 servings
Prep 1 hour
Cook 1 hour
Rest 3 hours
Total 5 hours
Print Pin Rate
Learn how to make authentic Sacher Torte with my detailed step-by-step photo and video tutorial. This delicious two-layer chocolate cake is filled with apricot jam and glazed with a smooth chocolate glaze. It's a classic and popular Austrian cake and is typically served with whipped cream. Serve this unique cake for special occasions to impress your family and friends.

Ingredients
 
 

Cake

  • ¾ cup unsalted butter, at room temperature
  • 1 cup superfine sugar
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 7 large eggs, at room temperature
  • 6 oz semi-sweet chocolate bars, melted and cooled
  • ¼ teaspoon salt
  • 1 cup cake flour

Filling

  • 17.5 oz apricot jam
  • ¼ cup rum

Glaze

  • 8 oz semi-sweet chocolate bars, finely chopped
  • ½ cup unsalted butter, cut into a few pieces

Instructions

  • Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper and set aside.
  • In a large mixing bowl using an electric mixer fitted with a whisk attachment, cream the butter and ½ cup (100g) of superfine sugar on medium-high speed until it is pale and fluffy for about 3 minutes. Add the vanilla and one egg yolk at a time and mix to combine after each egg yolk. Then add the melted chocolate and beat until creamy for about 2 minutes. Set aside.
  • In another large mixing bowl, whisk the egg whites and salt with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Then add the remaining ½ cup (100g) of superfine sugar and mix on high speed until stiff peaks form, about 5 minutes.
  • Carefully fold the whipped egg whites in 3 additions into the chocolate mixture. Fold only in one direction and with the same repeating movement. Don't overwork, or the cake will turn out flat. Then add the cake flour in 2 additions and fold just to incorporate, and no lumps remain. Take care not to overwork the batter. Otherwise, the batter will deflate, and the cake won't rise as high as necessary. The batter should be light, fluffy, and silky.
  • Transfer the batter to the prepared pan, spread evenly, and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
  • Place a mesh strainer over a medium-sized heavy-bottomed saucepan or dutch oven, and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp. Add the rum and cook over medium heat for 2 minutes until hot, smooth, and combined. Then remove from the heat and set aside.
  • Cut a thin layer off the top of your cake to create a flat surface. Then flip the cake upside down and cut it in half horizontally. It's best to place the cake on a cake turner at this point. Spread about â…” of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake. The cake should be completely covered in jam. Let dry uncovered at room temperature for 1 hour or until the jam is dry to the touch.
  • To make the chocolate glaze, place a large heavy-bottomed saucepan or dutch oven over low heat and fill 2-inch (5cm) high with water. Place a large and heatproof glass bowl on top to completely close the saucepan and make sure that the bowl doesn't touch the water. Place the chocolate and butter in the bowl and slowly melt for about 5 minutes. Stir often with a rubber spatula and remove until the butter is completely melted and you see a few small pieces of chocolate in the glaze. Then remove the bowl from the heat and let rest for 5 minutes until completely melted and smooth. Stir occasionally.
  • All at once and in a circulating movement, pour the chocolate glaze on top of the cake and quickly spread with a long frosting spatula to level and let the glaze run down the sides of the cake to cover the cake completely. Work quickly and with just a few movements. Please use a cake turner for easier handling. Let the glaze dry for 1 hour.
  • Serve with whipped cream. Store in an airtight container at room temperature for up to 3 days.

Notes

* First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Ingredients notes and substitutions
  • Superfine sugar (caster sugar) - I don't recommend using another sugar than superfine.
  • Vanilla - usually, Austrian cake recipes like this Sacher Torte use real Bourbon Vanilla beans. However, you can use 1 teaspoon vanilla extract instead.
  • Chocolate - use semi-sweet chocolate bars and no chocolate chips. The chocolate needs to be tenderly melting. Melted chocolate chips make the cake layers dry and flat, and the glaze won't be smooth enough to pour and spread over the cake beautifully.
  • Cake flour - you can use all-purpose (plain) flour and cornstarch instead. Therefore measure 1 cup (135g) of all-purpose flour and remove 2 tablespoon (16g) and replace with cornstarch. Then sift 2x.
  • Apricot jam - that's the original jam to use, but you can make this recipe with any other jam as well.
  • Rum - either light or dark rum works fine. If you don't want to add alcohol, replace it with water 1:1.

Note on the chocolate glaze
This is an easier chocolate glaze as the original recipe calls for. It's a thick, smooth, and good workable glaze. The original glaze is hard to make even for advanced bakers, and the odds are that you end up with an ugly looking cake. I, myself, ended up with an ugly cake many times. The original glaze is made of chocolate, sugar, and water. My glaze is very similar to the original one in taste and consistency. My goal is that you can recreate my recipes with success, which is why I choose an easier glaze. It is a thick, soft, and matt glaze similar to the original.

Expert tips for success
  • Use only the ingredients and substitutions I recommend. Otherwise, the results could be very different.
  • Don't overwork the cake batter while folding the egg whites and the flour into the chocolate mixture. If overworked, the cake batter will deflate, and therefore, the cake layer won't rise as high as necessary. It would be a flat cake with an off texture.
  • Bake the cake just until a toothpick inserted into the center comes out clean. Overbaking can lead to a dry cake.
  • Use only high-quality chocolate bars from the baking or candy aisle. I've got the best results with Lindt and Ghirardelli chocolate.
  • Let the jam dry before you glaze the cake, or the jam will liquefy and run down the cake along with the chocolate glaze.
  • Pour the glaze all at once and in a circulating movement over the cake and let it run down the sides. Then quickly spread and level the glaze with a long frosting spatula and as little movements as possible. The glaze will start drying quickly, and the longer you spread, the more uneven the glaze will be.
  • Let the glaze dry before serving. Then store the Sacher Torte at room temperature instead of in the fridge, or the glaze will sweat and create tiny water droplets on the surface.

Make ahead and freezing instructions
  • Cake layer: You can bake the cake layer up to 1 day in advance and store it in an airtight container at room temperature. It's also possible to freeze the cake layer once it's completely cooled. Therefore place it for 1 hour in the freezer, wrap it in plastic wrap, and transfer it to a freezer bag or container. To thaw, store it in the fridge overnight. Then let it come to room temperature before glazing it.
  • Jam: It's also possible to make the jam 1 day in advance and reheat it lightly before using it.
  • Prepare until including step 7: You can also prepare the cake until including step 7 and then store it at room temperature for up to 1 day. Then make the glaze and continue with step 8.

More questions?
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. 

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 617kcalCarbohydrates: 69gProtein: 7gFat: 35gSaturated Fat: 20gCholesterol: 161mgSodium: 113mgPotassium: 273mgFiber: 3gSugar: 47gVitamin A: 850IUVitamin C: 4mgCalcium: 52mgIron: 3mg
Course Dessert
Cuisine Austrian
Keyword sacher torte, sacher torte cake, sacher torte recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Fruzsina

    January 29, 2023 at 12:27 pm

    5 stars
    OMG
    It tastes exactly like the one you can buy from the Sacher shop in Vienna! I’m very impressed. It took a good 3 hours, but it was worth it!
    Thank you so much for the recipe!

    Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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