Sacher Cake (Chocolate & Apricot)

You will love this amazing Sacher Torte — light chocolate sponge, apricot flavor throughout, topped with rich chocolate ganache. This Austrian classic has been popular all over the world, and it's a must-make if you love chocolate cakes with a sour-sweet note. Makes about 12 servings.

Why you'll love this Sacher cake

• A true Viennese classic you can make at home.
• Light chocolate sponge made with whipped egg whites.
• Tangy apricot jam that balances the rich chocolate.
• Glossy chocolate glaze for a bakery-style finish.
• Gets better after a day or two — perfect for making ahead.

Ingredients

Chocolate Cake

• 4 large eggs, separated
• 100g (7 tbsp) butter, room temperature
• 80g (2/3 cup) icing/powdered sugar
• 106g (3/4 cup + 1 tbsp) plain flour
• 100g (3.5 oz) dark or semi-dark chocolate, chopped
• 1 tsp vanilla extract
• 80g (1/3 cup + 1 tbsp) sugar
• Pinch of salt

Apricot Filling

• 250-300g (3/4 to 1 cup) apricot jam
• 15g (1 tbsp) lemon juice
• 15g (1 tbsp) water

Chocolate Glaze

• 40g (2 tbsp) glucose or corn syrup
• 40g (3 tbsp) dark rum (optional)
• 225g (8 oz) dark chocolate (milk chocolate also works)
• 115g (1/2 cup) unsalted butter

Directions

1. Preheat oven to 180°C/350°F. Grease and flour a 18cm/7-inch round cake pan.
2. Separate eggs. Cream butter and icing sugar until fluffy, add egg yolks one at a time, then vanilla.
3. Melt the chocolate and fold it slowly into the yolk mixture.
4. Whip egg whites with salt until foamy, gradually adding sugar until soft peaks form.
5. Gently fold the whites into the chocolate mixture, then fold in the sifted flour.
6. Pour into the pan and bake 40-50 minutes, until a toothpick comes out clean. Invert to cool completely on a flat surface.
7. For the apricot filling, simmer jam, water, and lemon juice together for 5 minutes, stirring constantly.
8. Slice the cooled cake into two layers. Spread half the hot jam on the first layer, top with the second layer, then spread the remaining jam over the top and sides. Let dry 10-15 minutes.
9. For the glaze, melt chocolate and butter together in the microwave, then stir in corn syrup (and rum, if using).
10. Pour the warm glaze over the cake, smoothing any gaps. Let set at least 1 hour at room temperature — don't refrigerate at this stage, as it can affect the glaze.
11. For the traditional look, pipe "Sacher" onto the cake in melted chocolate. Store and serve at room temperature — it actually improves after a day or two as the apricot flavor absorbs in.

Alla's tips

• Cool the melted chocolate slightly before folding it in, so it doesn't melt the butter mixture.
• Fold gently. The egg whites give the sponge its lift — don't knock the air out.
• Sieve the jam if it has big fruit pieces, for a smooth, even layer.
• The jam coat seals the cake so the glaze goes on smooth and glossy.
• Pour the glaze in one go and spread with as few strokes as possible for a mirror-like finish.
• Serve with unsweetened whipped cream — that's how they do it in Vienna.

Storage

Keep covered at room temperature for up to 3 days, or in the fridge for up to 5 days (bring to room temperature before serving). You can freeze the unglazed cake for up to 2 months.

Frequently asked questions

What is Sacher torte?
A famous Austrian chocolate cake from Vienna's Hotel Sacher, made with chocolate sponge, apricot jam and a chocolate glaze.

Can I make it without rum?
Yes — just leave it out, or add 1 tsp vanilla to the glaze instead.

Why did my sponge sink?
The whites were overwhipped or knocked out while folding, or the oven door was opened too early.

Can I use a different jam?
Apricot is traditional, but raspberry or cherry jam is delicious too.

Can I bake it in a bigger pan?
For an 8-inch (20cm) pan, start checking from 30–35 minutes. The cake will be a little thinner.

More chocolate cakes to try

• Double Chocolate Fudge Cake
• Kladdkaka (Swedish Sticky Chocolate Cake)
• Bird's Milk Cake
• Russian Honey Cake

Hugs, Alla xox

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