Sachertorte is a rich and elegant chocolate cake that comes from Austria, but is a beloved cake in Germany and all over the world. It has two layers of soft chocolate sponge, a thin layer of apricot jam in the middle, and a smooth dark chocolate glaze on top. It’s usually served with whipped cream, and every bite is a perfect mix of sweetness and chocolate flavor.
This cake might look fancy, but it’s not hard to make at home. The secret is in using good-quality chocolate and taking your time to layer and glaze it just right. Whether you’re baking for a celebration or just want to treat yourself, Sachertorte is a wonderful dessert that feels special every time.
What Is Sachertorte?
Sachertorte is a famous chocolate cake from Vienna, Austria. It was first made in 1832 by a young apprentice chef named Franz Sacher. He created it for a royal dinner, and it quickly became one of Austria’s most loved desserts. Today, it’s served in coffee houses and bakeries across the country.
This cake is made with a light chocolate sponge (no heavy cream inside), a layer of sweet apricot jam, and a shiny chocolate glaze on top. It’s not overly sweet, and the fruity jam adds just the right amount of balance. People often serve it with a big spoonful of unsweetened whipped cream on the side.
Why I Love This Recipe?
The first time I tried Sachertorte was at a café in Vienna. I remember sitting by the window with a cup of coffee and a slice of cake that looked almost too perfect to eat. The chocolate was rich, the texture was soft but not too moist, and the apricot jam gave it a nice surprise.
When I got home, I wanted to recreate that experience. I was surprised to find that it didn’t need any fancy ingredients—just simple ones, used in the right way. Now I make this cake for birthdays and holidays. It always impresses people, and the leftovers taste even better the next day.
Key Ingredients & Substitutions for Sachertorte
Dark Chocolate: Use good-quality dark chocolate for both the batter and glaze (around 55–70% cocoa).
Butter: Adds richness and helps the cake stay soft.
Sugar: You’ll use regular sugar for sweetness and stability.
Eggs: Separate the yolks and whites—this gives the cake a nice, airy texture.
All-Purpose Flour: Helps the cake hold its shape.
Apricot Jam: Adds sweetness and a fruity layer. You can also use raspberry jam, but apricot is the traditional choice.
Heavy Cream: Used in the glaze to make it smooth and shiny.
Salt & Vanilla Extract: Just a little for flavor balance.
Equipment You’ll Need
- Mixing Bowls: For batter, egg whites, and glaze.
- Hand or Stand Mixer: To beat egg whites and cream the butter.
- Rubber Spatula: Helps with folding and spreading.
- Springform Pan: A 9-inch (23 cm) pan works best.
- Wire Rack: For cooling and glazing the cake.
- Saucepan: To heat the glaze and melt chocolate.
- Sieve: Optional, for smooth jam.
Step-by-Step Instructions for Perfect Sachertorte
Step 1: Melt the Chocolate
- Chop 4 oz (115g) of dark chocolate and melt it in a heatproof bowl over a saucepan of simmering water. Let it cool slightly.
Step 2: Make the Batter
- In a large bowl, beat ½ cup (115g) of softened butter with ½ cup (100g) of sugar until light and fluffy.
- Add 6 egg yolks, one at a time, beating after each.
- Stir in the melted chocolate and 1 tsp vanilla extract.
Step 3: Beat Egg Whites
- In a separate clean bowl, beat 6 egg whites with a pinch of salt until soft peaks form.
- Slowly add ¼ cup (50g) of sugar and beat until stiff peaks form.
Step 4: Combine
- Gently fold the egg whites into the chocolate batter in batches.
- Sift in 1 cup (120g) of all-purpose flour and fold until just combined.
Step 5: Bake
- Preheat your oven to 350°F (175°C).
- Butter and line a 9-inch (23 cm) springform pan with parchment paper.
- Pour in the batter and smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Step 6: Add the Jam
- Warm ½ cup (120g) of apricot jam and strain if needed.
- Slice the cake horizontally into two layers. Spread the apricot jam between the cake layers, then place the top layer back on and spread a thin layer of the remaining jam over the top and sides of the cake.
For a cake like the one shown in the photo, you can spread a thin layer of chocolate ganache between the cake layers along with the apricot jam.
Step 7: Make the Glaze
- In a saucepan, heat ½ cup (120ml) of heavy cream until just simmering.
- Remove from heat and stir in 4 oz (115g) chopped dark chocolate until smooth.
Step 8: Glaze the Cake
- Place the cake on a wire rack over a tray.
- Pour the chocolate glaze over the top of the cake, allowing it to run down the sides. Spread gently if needed for even coverage.
- Let it set at room temperature or chill until firm.
Expert Tips for the Best Sachertorte
Use room-temperature eggs: They mix better and create a lighter cake.
Fold gently: Don’t overmix or the cake will lose its fluffiness.
Glaze on a rack: This helps you catch extra glaze and keeps things neat.
Let it rest: The flavors get better after a few hours or even the next day.
Serving Suggestions
Serve Sachertorte at room temperature with a big spoonful of whipped cream or Italian Vanilla Gelato. It’s perfect with a cup of coffee or tea. You can also add a few chocolate shavings or a dusting of powdered sugar if you want to make it look extra fancy.
Make-Ahead and Storage
Make-Ahead: The cake can be made 1 day ahead and stored at room temperature or in the fridge.
Storage: Keep it covered at room temperature for 2 days or in the fridge for up to 5 days.
Freezing: Freeze slices tightly wrapped for up to 1 month. Thaw overnight in the fridge.
Frequently Asked Questions (FAQ)
Can I use milk chocolate instead of dark chocolate?
It’s not recommended—milk chocolate is too sweet and soft. Dark chocolate gives the right taste and texture.
How do I get a smooth glaze?
Use warm cream and stir slowly until all chocolate is melted. Pour quickly and spread with a spatula for even coverage.
Do I need to refrigerate the cake?
It can stay at room temperature for 2 days, but refrigeration helps it last longer. Bring to room temp before serving.
Classic Sachertorte Recipe (Austrian Chocolate Cake)
- Total Time: 2 hours 30 minutes
- Yield: 1 cake (8–10 slices) 1x
Description
Sachertorte (Austrian Chocolate Cake) is a rich and elegant chocolate sponge cake filled with apricot jam and topped with a smooth chocolate glaze. A classic from Vienna that’s best enjoyed with whipped cream on the side.
Ingredients
For the cake:
- 4 oz (115g) dark chocolate (60-70% cocoa), chopped
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 6 large eggs, separated
- 1/4 cup (50g) granulated sugar (for egg whites)
- 1 cup (120g) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
For the filling:
- 1/2 cup (120g) apricot jam, warmed and strained if needed
For the glaze:
- 4 oz (115g) dark chocolate
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
- Melt the dark chocolate in a heatproof bowl over simmering water. Remove from heat and let cool slightly.
- In a large mixing bowl, beat the softened butter with ½ cup sugar until light and fluffy. Add the egg yolks one at a time, beating after each. Stir in the melted chocolate and vanilla extract.
- In a separate bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add ¼ cup sugar and beat until stiff peaks form.
- Gently fold the egg whites into the chocolate batter in 2–3 parts. Then sift in the flour and fold gently until combined.
- Pour the batter into the pan, smooth the top, and bake for 45–50 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, cut the cake in half horizontally. Spread half the apricot jam in the middle. Place the top layer back and spread the rest of the jam over the top and sides.
- For the glaze, heat the cream in a saucepan until just simmering. Remove from heat, add the chocolate, and stir until smooth and glossy.
- Place the cake on a wire rack over a tray. Pour the glaze in between the layers over the cake, spreading evenly. Let set at room temperature or chill until firm.
Notes
You can use raspberry jam instead of apricot for a fruity twist.
If you don’t have a springform pan, use a round 9-inch cake pan with parchment lining.
Let the glaze cool a bit before pouring if it’s too thin.
The cake tastes even better the next day!
- Prep Time: 30 minutes + 1 hour
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Austrian, German
Nutrition
- Calories: 390 kcal
- Sugar: 26g
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 36g
- Protein: 6g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
The picture makes it look like there’s ganache in the center so I added some there too. Turned out great!
In the illustration it shows a chocolate filling, there is no mention of this in the recipe only the apricot jam filling and the chocolate glaze
You are right 🙂 The classic Sachertorte has only apricot jam between the layers, plus the chocolate glaze on top and sides. The photo does make it look like there’s a thick chocolate icing inside, but that is not part of the traditional recipe. If you like, you can add a layer of chocolate ganache in the middle — some modern versions do this — but the original Viennese cake is always just jam inside 🙂
I don’t understand steps 7 and 9. In Step 7 it says, “Spread half the apricot jam in the middle. Place the top layer back and spread the rest of the jam over the top and sides.” Then in Step 9 it says, “Pour the glaze in between the layers over the cake, spreading evenly.”
I presume that should say “and over the top of the cake…” How do you pour the glaze in between the layers if the top has already been placed on the bottom layer?
Thank you for catching that! 😊 You are absolutely correct — the wording in Step 8 is confusing.
For the traditional Sachertorte shown in the recipe, the apricot jam goes between the layers and over the outside of the cake. Once the top layer is back in place, there is no way to pour glaze “between the layers.”
Step 8 should read:
“Place the cake on a wire rack over a tray. Pour the chocolate glaze over the top of the cake, allowing it to run down the sides. Spread gently if needed for even coverage. Let set at room temperature or chill until firm.”
The photo on this recipe also shows a thick chocolate filling layer in the middle, which is not part of a traditional Sachertorte. If someone wanted to recreate the cake exactly as pictured, they would need to add a layer of chocolate ganache between the cake layers along with (or instead of) some of the apricot jam.
Thanks again for pointing out the error — I’ll update the instructions to make that step clearer.