easy sachertorte recipe

The Best easy sachertorte recipe

Easy Sachertorte (Classic Austrian Chocolate Cake)

4.8 from 955 votes

A delightful, slightly sweet chocolate cake layered with apricot jam and a rich chocolate glaze, reminiscent of traditional Austrian Sachertorte. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time30 mins

Cook Time50 mins

Resting Time0 mins

Total Time80 mins

Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup boiling water

For the Apricot Jam

• 1 cup apricot jam (homemade or store-bought)
• 1 tbsp lemon juice

For the Chocolate Glaze

• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 2 tbsp heavy cream
• 1 tsp vanilla extract

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper.
2. 2
   In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. 3
   Gradually add dry ingredients to butter mixture, alternating with boiling water, beginning and ending with flour. Mix until smooth.
4. 4
   Divide dough evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
5. 5
   While cakes cool, mix apricot jam with lemon juice. Once cakes are completely cool, spread jam evenly between the two layers.
6. 6
   For the glaze, whisk powdered sugar, cocoa powder, heavy cream, and vanilla until smooth. Drizzle glaze evenly over the cake.
7. 7
   Let glaze set for 15–20 minutes before slicing. Store in an airtight container at room temperature for up to 3 days.

🔧Equipment

• Mixing bowls
• Electric mixer or whisk
• 9-inch round cake pans (two)
• Parchment paper
• Offset spatula
• Knife
• Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 60🧂Sodium: 450🌾Total Carbs: 55🥦Dietary Fiber: 1🍬Sugars: 45🥩Protein: 5

📝Notes

• For a richer flavor, use high-quality dark chocolate (70% cocoa) instead of cocoa powder in the glaze.
• Substitute apricot jam with raspberry or strawberry jam for a different taste.
• Ensure cakes are fully cooled before adding the glaze to prevent melting.

❓ Frequently Asked Questions About Sachertorte ( Austrian Chocolate Cake)

1. What is the easiest way to make Sachertorte, and do I need any special equipment?

The easiest way to make Sachertorte is by using a store-bought sponge cake (like a vanilla or chocolate cake) instead of baking your own layers. You’ll only need a few basic tools: a kitchen scale (for precise measurements), a mixing bowl, a stand mixer or hand mixer, a loaf pan (or two small pans), and a food processor or knife for cutting the cake. A silicone mat or parchment paper helps with easy transfer of the cake layers. No fancy equipment is required!

—

2. Can I substitute any ingredients in the traditional Sachertorte recipe?

Yes! Here are some common substitutions you can make while keeping the recipe simple:
– Cake: Use a chocolate or vanilla sponge instead of baking layers from scratch (store-bought works best).
– Filling: Replace the sachertorte filling (made with whipped cream, mascarpone, and apricot jam) with vanilla cream cheese frosting or a chocolate ganache for a quicker version.
– Caramel: If you don’t have dark caramel sauce, use store-bought chocolate syrup mixed with butter and sugar, or even a quick homemade caramel (simmer sugar + butter until golden).
– Jam: Swap apricot jam with raspberry, strawberry, or even a simple apricot jam (if homemade).

—

3. How do I prevent the Sachertorte from getting too dense or dry?

To keep Sachertorte moist and tender, follow these key tips:
– Don’t overmix the batter—fold in ingredients gently to avoid a tough cake.
– Use room-temperature ingredients (butter, eggs, cream) for better texture.
– Bake at the correct temperature—most recipes call for 350°F (175°C) for 25–30 minutes (check doneness with a toothpick).
– Let the cake cool completely before assembling—this prevents crumbly layers.
– Store properly: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days (recover freshness with a dusting of powdered sugar or a light layer of cream).

—

4. Is it possible to make Sachertorte without baking the cake layers?

Absolutely! For the easiest version, skip baking and use:
– Store-bought sponge cake (chocolate or vanilla) cut into 2-inch squares.
– Pre-made caramel sauce (or chocolate syrup + butter) for the filling.
– Whipped cream + mascarpone + jam (or a quick cream cheese frosting) as the base.
– Roll the layers in caramel, then assemble in a loaf pan or individual servings.

This method saves time and still gives a delicious, restaurant-style Sachertorte!

—

5. What’s the best way to serve Sachertorte, and how should I present it?

Sachertorte is traditionally served warm or at room temperature with a dusting of powdered sugar or a light layer of whipped cream. For presentation:
– Slice into rectangles (not too thin) and arrange on a wooden board or cake stand.
– Drizzle with extra caramel or a chocolate glaze for a polished look.
– Pair with coffee or tea (it’s best with Earl Grey, espresso, or a sweet Viennese coffee).
– For individual servings, use small sandwich plates or mini loaf pans and dust with powdered sugar.
– If making a decorated version, add sprinkles, chocolate shavings, or fresh berries for a modern twist.