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Sacher Cake

This easy, traditional Sacher Cake recipe is a homemade take on the Viennese classic, perfect for desserts on special occasions with its rich flavor and elegant presentation.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Austrian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 7 oz 7 oz (200 g) dark chocolate (70% cacao recommended), chopped Use good-quality dark chocolate for rich flavor.
  • 1/2 cup 1/2 cup (113 g) unsalted butter, room temperature
  • 3/4 cup 3/4 cup (150 g) granulated sugar
  • 1 tsp 1 tsp vanilla extract
  • 5 large 5 large eggs, separated (whites and yolks)
  • 1 cup 1 cup (120 g) all-purpose flour Gluten-free swap: 3/4 cup almond flour + 1/4 cup tapioca starch.
  • 1/4 tsp 1/4 tsp baking powder
  • pinch pinch pinch of salt
  • 6-8 tbsp 6–8 tbsp apricot jam, warmed and strained (for filling) Straining removes chunks for a smooth layer.
Glaze Ingredients
  • 4 oz 4 oz (115 g) dark chocolate, chopped
  • 3 tbsp 3 tbsp unsalted butter
  • 2 tbsp 2 tbsp light corn syrup or honey (optional for shine)
  • 1-2 tbsp 1–2 tbsp hot water or strong coffee To loosen glaze if needed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
  2. Melt 7 oz (200 g) dark chocolate in a double boiler or in 20–30 second bursts in the microwave, stirring until smooth. Let it cool slightly.
  3. In a bowl, cream together the room-temperature butter and 1/2 cup (100 g) of the sugar until light and fluffy (about 2–3 minutes). Stir in the vanilla extract and the slightly cooled melted chocolate.
  4. Add the egg yolks (one at a time) to the chocolate-butter mixture, mixing until combined.
  5. In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and continue whisking until glossy, stiff peaks form.
  6. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully so you don’t deflate the batter.
  7. Sift the flour and baking powder together and gently fold into the batter until just incorporated. Don’t overmix.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 25 minutes.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and let it cool completely (about 30–40 minutes more).
Assembling
  1. Once cooled, slice the cake horizontally into two even layers using a long serrated knife.
  2. Warm and strain the apricot jam, then brush a generous layer onto the bottom cake layer. Place the top layer back on and brush the outside lightly with jam.
Glazing
  1. For the glaze: melt 4 oz (115 g) dark chocolate with 3 tbsp butter and the corn syrup/honey in a double boiler, stirring until smooth. If it’s too thick, add 1–2 tbsp hot water or coffee to loosen. Let it cool slightly so it’s pourable but not runny.
  2. Place the cake on a wire rack over a sheet of parchment. Pour the glaze over the cake, using an offset spatula to cover the sides. Work quickly before the glaze sets.
  3. Let the glaze set at room temperature for 30–45 minutes (or chill briefly for 10–15 minutes to speed up setting).

Notes

Best chocolate: Use good-quality dark chocolate (at least 60–70% cacao) for rich flavor. Storage: Keep covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Freeze individual slices wrapped tightly in plastic and foil for up to 2 months. The cake layers can be baked a day ahead and assembled the next day; glazing day-of keeps the sheen fresh.