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Sacher cake served
Classic and tasty Sacher cake homemade

Classic Chocolate Apricot Cake (Sacher)

Author: Flavelo
Recipes Cakes and Desserts
Symbol of Viennese elegance. Sacher is not a light sponge but a dense, buttery chocolate cake (Sachermasse). The secret is the apricot jam layer sealing the cake to keep it moist, its acidity cutting through the rich chocolate.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 12 servings
🔥 Calories 450 kcal
🌍 Cuisine Austrian

Ingredients

Equipment Needed

  • Cake pan (9 inch).
  • Double boiler.
  • Long knife.
  • Offset spatula.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Melt 7 oz chocolate over steam. Cool to lukewarm.

Tip: Prevent water touching chocolate.
2 ✓

Cream butter with half the sugar, add yolks one by one, then drizzle in chocolate.

Tip: Temp match prevents seizing.
3 ✓

Whip egg whites with remaining sugar and salt to soft peaks.

Tip: Too stiff makes folding hard and leaves white lumps.
4 ✓

Fold whites into chocolate base, sifting in flour and baking powder.

Tip: Preserve air bubbles with gentle motions.
5 ✓

Bake at 350°F (180°C) for 35-40 mins. Cool completely.

Tip: Toothpick test required.
6 ✓

Split cake. Warm and strain jam, then brush between layers and over the whole cake.

Tip: Jam seals the pores.
7 ✓

Boil cream, pour over chopped glazing chocolate, wait 1 minute, stir smooth (ganache). Pour over cake.

Tip: Emulsion of water (cream) and fat (chocolate).

Recipe FAQ

Cracked top?
Oven too hot or overmixed flour.
Shiny glaze?
Emulsify chocolate and cream at correct temps. Do not overheat!

Ingredients

  • 7 oz Dark Chocolate (min. 60%)
  • 10 tbsp Unsalted Butter (room temp)
  • 2/3 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 1 1/4 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 3/4 cup Apricot Jam
  • 3/4 cup Heavy Cream
  • 5 oz Dark Chocolate (for glaze)
  • 1 pinch Salt