Authentic Viennese Sachertorte Recipe – Classic Austrian Chocolate Cake

Sachertorte is a rich and indulgent Austrian chocolate cake, layered with apricot jam and coated in a glossy chocolate glaze. This famous dessert, originating from Vienna, is known for its dense texture and perfect balance of sweetness and slight tartness from the jam. Serve it with a dollop of whipped cream for an authentic experience!

What Is Sachertorte?

Sachertorte is a traditional Austrian chocolate cake created in 1832 by Franz Sacher for Prince Metternich. The cake is defined by its rich chocolate base, a thin layer of apricot jam, and a smooth, glossy chocolate glaze. It has become an iconic dessert in Vienna and is often served with unsweetened whipped cream.

Why Everyone Will Love This Recipe

• Decadent & Chocolatey – A dream for any chocolate lover.
• Authentic Austrian Dessert – Experience a piece of Vienna at home.
• Perfect for Special Occasions – A luxurious treat for celebrations.
• Beautiful Presentation – The glossy chocolate icing makes it a showstopper.

Cooking Tips

• Use High-Quality Chocolate – This enhances the flavor and richness of the cake.
• Let the Cake Rest – Allowing the jam layer to set improves the texture.
• Sift Dry Ingredients – This ensures a smooth and even batter.
• Glaze While Warm – Pouring the chocolate glaze while slightly warm ensures a sleek, glossy finish.

Frequently Asked Questions

How Long Should I Let The Cake Rest Before Serving?

For the best flavor and texture, let the Sachertorte rest for at least a few hours, preferably overnight, to allow the flavors to develop fully.

Can I Use Milk Chocolate Instead of Dark Chocolate?

Dark chocolate is recommended for its deep, rich flavor, but you can substitute milk chocolate for a sweeter taste.

How Do I Get a Smooth Chocolate Glaze?

Make sure to mix the hot cream and chocolate until smooth and let it cool slightly before pouring over the cake.

What Can I Serve With Sachertorte?

Traditionally, it's served with unsweetened whipped cream, but you can also enjoy it with vanilla ice cream or fresh berries.

Can I Make This Cake Ahead of Time?

Yes! Sachertorte actually tastes better the next day as the flavors meld together. Store it in an airtight container at room temperature.

How to Freeze Sachertorte

To freeze, wrap the fully cooled and unglazed cake in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before adding the glaze and serving.

How to Store Sachertorte

Store the cake in an airtight container at room temperature for up to 3 days. If refrigerated, bring it to room temperature before serving to enhance the texture and flavor.

How To Make Sachertorte

Step 1

Step 1

Mix the hot cream with dark chocolate in a bowl and let it cool. In another bowl, beat the eggs and sugar until combined. Add in the cooled chocolate mixture and softened butter, mixing well. Sift in the flour, cocoa powder, baking powder, and salt, and mix until fully incorporated.

Mix the hot cream with dark chocolate in a bowl and let it cool. In another bowl, beat the eggs and sugar until combined. Add in the cooled chocolate mixture and softened butter, mixing well. Sift in the flour, cocoa powder, baking powder, and salt, and mix until fully incorporated.

Step 2

Step 2

Transfer the batter into a prepared baking pan. Bake at 360°F (180°C) for 40 minutes. Let the cake cool completely before cutting.

Transfer the batter into a prepared baking pan. Bake at 360°F (180°C) for 40 minutes. Let the cake cool completely before cutting.

Step 3

Step 3

Slice the cake horizontally into two layers. Spread a thin layer of apricot jam on the lower disc. Place the second cake layer on top and coat the top and sides with a thin layer of apricot jam. Let the cake rest for an hour.

Slice the cake horizontally into two layers. Spread a thin layer of apricot jam on the lower disc. Place the second cake layer on top and coat the top and sides with a thin layer of apricot jam. Let the cake rest for an hour.

Step 4

Step 4

Mix the chocolate and hot cream in a bowl until smooth and glossy. Pour the glaze evenly over the cake.

Mix the chocolate and hot cream in a bowl until smooth and glossy. Pour the glaze evenly over the cake.

Refrigerate for an hour to set.

Step 5

Step 5

Refrigerate for an hour to set.

Use melted chocolate to create decorative patterns or text on the cake.