Sacher Torte 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?

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. 

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 smooth and 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 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.

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

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.

The batter should be light, fluffy, and silky.

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

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.

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.

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 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.

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.

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.

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. It will be 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 cake 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 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