You're going to love this Sacher Torte Recipe with it's delicious two-layers of chocolate sponge cake filled with apricot jam and glazed with a smooth chocolate glaze. It's a classic and popular Austrian cake that's typically served with whipped cream. Keep reading to learn everything you need to know about how to make Sacher Torte. By the way, have you tried my Black Forest Cake?
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What is Sacher Torte?
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.
It's a rich and decadent chocolate layer cake filled with apricot jam, coated in a creamy chocolate glaze, and then served up with whipped cream.
It's not necessarily an easy recipe but 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.
Why You Will Love This Sacher Torte Recipe
- The Chocolate! Each bite is fudgy, rich, and dense with the classic bittersweet flavors of chocolate paired with the fruitiness of apricot jam.
- Showstopper Dessert. This dessert is truly a dessert centerpiece. It's perfect to serve for holidays, at dinner parties, or anytime your craving a decadent sweet.
- Great Texture. This Austrian chocolate cake is delicately moist even more so with the jam in the middle and the chocolate ganache topping is perfectly creamy making a contrast of textures you will love.
Ingredients
Here's a look at the Sacher torte main ingredients you need to make this authentic cake recipe. Making the perfect cake all starts with the right quality ingredients that are measured properly.
- Superfine Sugar: Also called castor sugar, it's a very fine granulated sugar which dissolves much more quickly. While you can usually swap it cup for cup with regular granulated sugar, I don't recommend using another sugar than superfine for the best results.
- Vanilla: Austrian cake recipes like this one usually use real Bourbon Vanilla beans (aka Madagascar vanilla beans). Vanilla beans yield superior flavor but you can use a teaspoon of PURE vanilla extract instead. You will not get the same flavor from an imitation vanilla.
- Chocolate: Use semi-sweet chocolate bars and not chocolate chips. You want a chocolate that melts easily into a smooth and creamy texture. Chocolate chips have less cocoa butter which is why they maintain their shape when baked. They will 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: Cake flour yields a much more tender crumb than regular flour and makes your cake light and fluffy. You can buy it in the store or make your own using a combination of all-purpose (plain) flour and cornstarch. Measure 1 cup (125g) of all-purpose flour, remove 2 tablespoons (16g), and replace it with cornstarch. Once it's combined sift it together twice.
- Apricot jam: A classic Sacher Torte is made with apricot jam. This cake will easily work with other flavors of jam as well if you have a different flavor preference.
- Rum: The rum is used to infuse more flavor to the apricot filling and you can use either light or dark rum with excellent results. If you don't want to add alcohol, replace it with the same amount of water.
- Unsalted Butter: It's used in both the cake to add richness and moisture and in the ganache. For the best flavor I recommend sticking with unsalted as it gives you much more control over the saltiness.
Be sure to check the recipe card below for the full list of ingredients and the quantities of each.
How to Make Sacher Torte
Set aside a bit of time to prepare this chocolate torte recipe and try to avoid rushing things so your cake turns out the best.
Step 1: Make the Cake Batter
Step 1: 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.
Step 2: Add the vanilla and one egg yolk at a time to the bowl, mixing to combine after each egg yolk.
Step 3: Add the melted chocolate and beat until the cake batter is smooth and creamy for about 2 minutes. Set aside it aside while you beat the egg whites.
Step 4: Whisk the egg whites and salt in another bowl with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute.
PRO TIP: Be sure you wash and dry your whisk attachment well after using it to mix the cake.
Step 5: Add the remaining sugar and mix on high speed until your egg white mixture forms stiff peaks. This will take some time -- about 5 minutes.
PRO TIP: The easiest way to tell if you have stiff peaks is to pull the mixer straight up from the egg whites and you should have peaks that stand up and hold their shape in the bowl.
Step 6: 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.
Step 7: Once all the egg whites are folded into the batter, it should be light, fluffy, and silky.
Step 8: Add the cake flour in two 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.
Step 9: When the flour is mixed in the batter should be light, fluffy, and silky.
Step 10: Transfer the batter to your prepared pan, spread evenly, and bake. Remove it from the oven and let it cool completely.
Step 2: Make the Jam Filling
Step 1: 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 chunky fruit pulp left in the strainer.
Step 2: Add the rum and cook over medium heat for 2 minutes until the mixture is hot, smooth, and fully combined. Remove. it from the heat and set aside.
Step 3: Assemble the Sacher Cake
Step 1: Cut a thin layer off the top of your cake to create a flat surface.
Step 2: Place the serving plate upside down on top of the cut side of the cake and flip the cake upside down. Then cut it in half horizontally.
Step 3: Spread about two-thirds 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 it sit until the jam is dry to the touch.
Step 4: Make the Chocolate Glaze
Step 1: Place a large heavy-bottomed saucepan or dutch oven over low heat and fill it 2-inch (5cm) high with water. Place a large, heatproof glass bowl on top. It should fit inside the saucepan but the bowl shouldn't touch the water. Place the chocolate and butter in the bowl and stir it to slowly melt for about 5 minutes.
Step 2: Stir often with a rubber spatula and remove it from the heat when the butter is completely melted and you see a few small pieces of chocolate in the glaze.
⭐️ Note: This is an easier chocolate glaze than the one in the original recipe. This glaze is very similar to the original one in taste and consistency, it's thick, smooth, and easy to work with 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.
Step 5: Glaze the Chocolate Torte
Step 1: Remove the bowl from the heat and let rest it for 5 minutes until the chocolate is completely melted and smooth. Stir occasionally during this time. Then all at once and in a circulating movement, pour the chocolate glaze on top of the cake.
Step 2: 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.
Step 3: Let the glaze dry for 1 hour. It will form a thick, soft, and matte glaze similar to the original.
Expert Tips
- Stick to the Ingredients in the Recipe. Use only the ingredients and substitutions I recommend in the ingredient section above. Otherwise, the results could be very different.
- Don't Over-Mix. Don't overwork the cake batter while folding the egg whites and the flour into the chocolate mixture. This may cause the cake batter to deflate, and therefore, the cake won't rise as high as necessary. You will end up with a flat cake with an off texture.
- Don't Over-Bake. Bake the cake just until a toothpick inserted into the center comes out clean. Over baking can lead to a dry cake.
- Choose the Right Chocolate. Use only high-quality chocolate bars from the baking or candy aisle. I've got the best results with Lindt and Ghirardelli chocolate.
- Cooling and Drying. It's important to allow the cake to cool fully before assembling. Then be sure to let the jam dry before you glaze the cake. If you rush things, the jam will liquefy and run down the cake along with the chocolate glaze.
- Pouring the Glaze. Pour it 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 using a long frosting spatula and as few 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. Give it time to sit at room temperature to allow the glaze to fully set.
How to Make Ahead and Store
- 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 before adding the jam or glaze. Place it in the freezer for an hour and then 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 Cake with Glaze: You can also prepare the cake all the way up to covering it with the jam and then store it at room temperature for up to 1 day. When you're ready the next you can make the glaze and finish assembling the cake.
- Storing Prepared Cake: After the cake is glazed be sure to keep it at room temperature and not the fridge, or the glaze will sweat and create tiny water droplets on the surface.
Recipe FAQs
You can use your hands, the shells, or there are even tools you can use to make it super simple. Whichever method you choose, grab two bowls. If using the shells, gently tap the egg on an edge to crack the shell open the egg in half. Pass the egg yolk from shell to shell allowing the whites to drip into one of the bowls. When the egg white has all fallen off place the egg yolk in the other bowl. Repeat with your remaining eggs. Be sure you don't get any yolks or shells in the egg whites.
The cake is a bit denser than your regular chocolate cake but what makes it truly unique is the apricot jam that coats the two layers of the cake.
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.
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:
If you tried this Sacher Torte Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Sacher Torte Recipe
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 ⅔ 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
- Prepping the Vanilla Bean. 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.
- Stick to the Ingredients in the Recipe. Use only the ingredients and substitutions I recommend in the ingredient section above. Otherwise, the results could be very different.
- 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. You will also find tips for making this cake along with storage info.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Su VC
It's even better than Sacher. I use this recipe as is and also with 1to1 Gluten Free flour and it's perfect every time.
Dida
Hello 🙂 I look forward to trying the recipe . I wanted to know the shelf life pls 🙏
Su
I've made this recipe with both regular flour and 1to1 Gluten Free flour and they always came out perfectly.. Closest recipe to the original or even better.
Caitrin
Took quite a lot longer than the stated time (to prepare, not to bake), because I was being very careful to do everything right.
It also could do with stating in the ingredients list that the eggs must be separated, because I prepared all the ingredients before starting and wasted 7 eggs by not separating them.
However, the finished cake was absolutely perfect, both in taste and looks. So overall a fantastic recipe.
Cindy
Yummy 😋🤤
Swetha
I used the metric measurements and my cake was raw. I put the cake back in twice for 7 mins each, and cut through the cake and it was still raw in the middle. Looking at the cups to metric conversion, is it correct that 1 cup of cake flour translates to 125g? Shouldn’t it be 225g?
Stan Ivanov
Sorry it didn't come out for you as expected. The measurements in the recipe are correct and it should be 125g minus 2 tablespoons (to be replaced with corn starch)
Melissa
This recipe is perfection! Thank you! My daughter and I went to Europe this summer and had Sacer Torte in Salzburg on the River. That cake was one of the most delicious things I’ve ever had. This recipe nailed it! I followed it to a T and had no issues.
Cecilia
This is the second time I make this cake and it always turns out amazing. My grandpa used to buy me the original cake from the hotel every year for my bday, this one tastes almost identical to the original one.
As you said, the chocolate glaze that they use is really hard to achieve. At first I tried making the hotel's recipe, but failed with the ganache and looked really weird. This glaze that you use it's super easy to make and tastes great.
Thank you
Fruzsina
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!