Decadent Austrian Sachertorte Chocolate Cake Recipe Perfect for Homemade Desserts

Let me tell you, the aroma of rich dark chocolate melting gently in the oven, mingling with the subtle scent of apricot jam, is enough to make anyone’s mouth water. The first time I baked this decadent Austrian Sachertorte chocolate cake, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’ve stumbled upon something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to tell me stories about this famous Viennese cake, but I never imagined just how wonderfully complex and comforting it would taste until I tried making it myself.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This Sachertorte chocolate cake recipe brings pure, nostalgic comfort wrapped in a glossy chocolate glaze, perfect for homemade desserts that feel both elegant and down-to-earth. Whether you’re aiming to impress guests at a dinner party or simply craving a slice of old-world indulgence, this recipe has become a staple for family gatherings and gifting. You’re going to want to bookmark this one—it feels like a warm hug in cake form!

Why You’ll Love This Recipe

This decadent Austrian Sachertorte chocolate cake recipe isn’t just any chocolate cake—it’s a well-tested classic that delivers on every level. After countless trials (in the name of research, of course), I’ve fine-tuned the balance of flavors and texture to make it both authentic and approachable.

• Quick & Easy: Despite its fancy reputation, this cake comes together in under 90 minutes—perfect for busy weeknights or last-minute dessert needs.
• Simple Ingredients: No exotic or hard-to-find items here; your pantry probably already has everything you need.
• Perfect for Special Occasions: Whether it’s a holiday celebration, a cozy dinner, or a fancy afternoon tea, this cake shines.
• Crowd-Pleaser: Loved by kids and adults alike, this cake’s rich texture and balanced sweetness never disappoint.
• Authentic Flavor: The use of smooth apricot jam layered within and a shiny chocolate glaze on top makes this Sachertorte uniquely delightful.

What sets this recipe apart is the delicate crumb texture combined with that signature thin layer of apricot jam, sealing in moisture without overwhelming the chocolatey richness. Plus, the chocolate glaze isn’t just a frosting—it’s a silky, glossy coat that gives the cake a professional finish. You know what? This recipe isn’t just good—it’s the kind of cake that makes you close your eyes after the first bite and savor the moment.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, so no last-minute grocery runs necessary!

• For the Cake Batter:
• 7 oz (200 g) bittersweet chocolate, chopped (I recommend Valrhona for best depth)
• 1 cup (225 g) unsalted butter, softened (adds richness and moisture)
• 1 cup (200 g) granulated sugar
• 6 large eggs, separated (room temperature for best volume)
• 1 cup (125 g) all-purpose flour, sifted (can swap with gluten-free blend if needed)
• Pinch of salt
• For the Apricot Jam Layer:
• 1/2 cup (150 g) apricot jam, strained to remove chunks (fresh or store-bought works)
• For the Chocolate Glaze:
• 6 oz (170 g) bittersweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream
• 1 tbsp unsalted butter (for shine and smooth texture)

For ingredient substitutions, you can use dairy-free butter and cream alternatives if needed. When selecting apricot jam, I prefer a natural one with minimal added sugar to keep the flavor balanced. If you want to try a seasonal twist, swapping apricot jam with raspberry preserves gives a nice fruity tang that complements the chocolate beautifully.

Equipment Needed

• 9-inch (23 cm) springform cake pan – makes removing the delicate cake easier
• Double boiler or heatproof bowl over simmering water – for melting chocolate gently without burning
• Electric mixer or stand mixer – essential for whipping egg whites to stiff peaks
• Spatula – for folding ingredients carefully
• Wire cooling rack – to cool the cake evenly
• Small saucepan – for heating cream when making the glaze

If you don’t have a springform pan, a regular cake pan lined with parchment paper will work, but be especially gentle when removing the cake. For melting chocolate, a microwave can work if you stop and stir every 20 seconds to prevent overheating. Personally, I find a stand mixer saves loads of time whipping egg whites perfectly, but a hand mixer is totally fine too. Keeping your tools clean and dry, especially for the egg whites, is key to success here.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9-inch springform pan and line the bottom with parchment paper for easy release. This step helps prevent any sticky surprises later.
2. Melt the chocolate. Place the chopped chocolate in a heatproof bowl over simmering water, stirring gently until smooth. Remove from heat and let cool slightly while you prep the rest.
3. Cream the butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3-4 minutes. This adds air and lightness to the batter, making the cake less dense.
4. Add egg yolks one at a time to the butter mixture, beating well after each addition. This makes the batter smooth and rich.
5. Stir in the melted chocolate into the butter and egg yolk mixture, blending until fully combined. The batter will be thick and luscious—just what you want!
6. Whip the egg whites in a clean bowl until stiff peaks form. This is crucial for giving the cake its signature light crumb.
7. Fold 1/3 of the whipped egg whites to lighten it. Then fold in the remaining egg whites carefully to keep as much air as possible. Be patient here—overmixing will deflate the batter.
8. Sift the flour
9. Pour the batter into the prepared pan Tap the pan lightly on the counter to release any large air bubbles.
10. Bake for 40-45 minutes
11. Cool the cake in the pan for 15 minutes
12. Slice the cake horizontally
13. Spread the apricot jam evenly This thin layer seals moisture and adds that classic Sachertorte flavor.
14. Prepare the chocolate glaze: heat the heavy cream in a small saucepan until just simmering, then pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in butter for sheen.
15. Pour the glaze over the assembled cake Let it set at room temperature for about 1 hour before serving.

Tip: If the glaze thickens too much, gently warm it again over hot water to restore pourable consistency. The key to a perfect Sachertorte is patience—don’t rush the cooling and glazing steps!

Cooking Tips & Techniques

One of the trickiest parts of this decadent Austrian Sachertorte chocolate cake is folding the egg whites without losing volume. I’ve learned the hard way that rushing this step results in a dense, heavy cake. Take your time and fold with a light hand—think gentle strokes from bottom to top using a rubber spatula.

Melting chocolate over direct heat? Big no-no. It burns quickly and turns grainy. Use a double boiler or heatproof bowl over simmering water, stirring frequently. If you’re in a pinch, the microwave works too but stop and stir every 20 seconds.

Another common mistake is overbaking. This cake is best when moist and tender, not dry. Start checking at 40 minutes with a toothpick to catch it perfectly. When it springs back lightly and the toothpick shows moist crumbs, you’re golden.

When glazing, the temperature of the glaze matters. If it’s too hot, it melts the jam layer or cake crumb; too cool, and it won’t spread nicely. Aim for a warm but pourable consistency. Pour slowly in one go—don’t keep going back and forth, or you risk uneven coverage.

Multitasking tip: While the cake bakes, prep your apricot jam and chocolate glaze to save time. This makes the finishing steps feel less rushed and more enjoyable.

Variations & Adaptations

Feeling adventurous? Here are a few ways to put your own twist on this Austrian Sachertorte chocolate cake recipe:

• Dietary Variation: Use almond flour instead of all-purpose flour for a gluten-free version. Just note the texture will be a bit different but still delicious.
• Seasonal Twist: Swap apricot jam with raspberry or cherry preserves for a fruitier note. Fresh berry compote also makes a lovely alternative.
• Flavor Adaptation: Add a teaspoon of espresso powder to the melted chocolate to deepen the chocolate flavor without bitterness.
• Cooking Method: Try baking this in a convection oven but reduce temperature by 25°F (about 15°C) and watch closely for doneness.
• Personal Favorite: I once added a splash of orange liqueur to the apricot jam for a subtle citrus zing that paired beautifully with the chocolate.

Serving & Storage Suggestions

Serve this decadent Austrian Sachertorte chocolate cake at room temperature to fully appreciate its silky texture and rich flavors. A light dusting of powdered sugar or a dollop of whipped cream complements it nicely, though it’s perfect all on its own.

Pair it with a cup of strong coffee or a glass of dessert wine for an indulgent treat. For a casual gathering, slice it thinly and serve on pretty plates to brighten up your dessert spread.

Store leftover cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days, or freeze slices individually wrapped for up to 2 months. When reheating refrigerated cake, let it come to room temperature for about 30 minutes before serving for best texture.

The flavors actually deepen and meld beautifully after a day, so if you can wait, you’ll be rewarded with an even more luscious slice.

Nutritional Information & Benefits

This decadent Austrian Sachertorte chocolate cake, while a treat, contains wholesome ingredients like eggs and real butter, providing protein and essential fats. Dark chocolate is rich in antioxidants, which can support heart health when enjoyed in moderation.

Estimated per serving (1 slice, assuming 12 slices per cake): 350 calories, 25g fat, 30g carbohydrates, 5g protein. This recipe is gluten-containing but can be adapted easily for gluten-free diets by swapping flour.

If you’re mindful of sugar intake, consider reducing the granulated sugar slightly or using a natural apricot jam with less added sugar. From a wellness perspective, this cake is a delicious way to enjoy a special occasion without overly processed ingredients.

Conclusion

So there you have it—a decadent Austrian Sachertorte chocolate cake recipe that’s approachable, authentic, and downright irresistible. Whether you stick to the classic apricot jam filling or try one of the variations, this cake brings a touch of Viennese magic to your homemade desserts.

I love this recipe because it combines rich chocolate with a light crumb and that signature glossy glaze, making every bite feel like a celebration. Don’t be shy about customizing it to suit your taste or dietary needs—this cake welcomes creativity.

If you give this recipe a try, I’d love to hear how it turns out! Drop a comment below with your favorite tweaks or share it with friends who adore chocolate as much as you do. Happy baking, and remember—good cake is meant to be shared and savored.

FAQs

What is Sachertorte?

Sachertorte is a classic Austrian chocolate cake famous for its dense chocolate sponge layered with apricot jam and covered with a smooth chocolate glaze.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but it will still taste fantastic.

How should I store leftover Sachertorte?

Store it covered at room temperature for 2 days or refrigerate for up to 5 days. You can also freeze slices wrapped tightly for up to 2 months.

Can I prepare this cake ahead of time?

Absolutely! The flavors improve after resting for a day. Just keep it covered and cool, then glaze it the day you plan to serve.

What’s the best way to serve Sachertorte?

Serve at room temperature, optionally with whipped cream or a dusting of powdered sugar, alongside coffee or dessert wine for a truly special experience.

Print