Sachertorte (Sacher Cake): The Recipe

Today we delve into one of the most iconic—and most challenging—cakes to master: the Sachertorte, Austria’s legendary patisserie creation. We’re sharing both the original recipe with apricot jam and some modern variations, including options for vegan or gluten-free diets. While the Sachertorte has a reputation for complexity, if you follow our step-by-step guide, success is guaranteed!

Sachertorte: History and Origins

The story of this Viennese classic dates back to the mid-19th century when a young pastry apprentice named Franz Sacher was tasked with creating a dessert for an official dinner hosted by the Chancellor. His invention was so spectacular that it soon became one of the most celebrated—and imitated—cakes in Europe.

Nearly 200 years later, the original recipe remains a tightly guarded secret at Vienna’s Hotel Sacher. But we know enough to make a perfect one at home!

What Is a Sachertorte?

This rich, indulgent cake consists of two layers of chocolate sponge, sandwiching a layer of tangy apricot jam, all covered with a glossy dark chocolate glaze. Though its grandeur might make it seem the preserve of master pâtissiers, our adapted Venchi recipe makes it accessible to any passionate home baker.

Ingredients

For the cake base:

• 80 g Venchi dark chocolate
• 3 eggs
• 70 g flour
• 60 g butter (softened)
• 90 g sugar
• 100 g apricot jam
• A few drops of vanilla extract

For the glaze:

• 200 g Venchi extra dark chocolate
• 130 g fresh cream

Prep time: Around 4 hrs (1 hr prep + 40 min baking + 2½ hrs resting)
Difficulty: Medium

Method: How to Make Sachertorte

Step 1 – Prepare the Sponge

1. Melt the dark chocolate in a bain-marie and allow it to cool slightly.
2. In a large bowl, cream together butter, lightly beaten egg yolks and vanilla extract using an electric whisk.
3. Add the cooled chocolate, mixing well.
4. Separately, beat the egg whites with sugar until stiff, then fold gently into the chocolate mixture in stages, using upward movements to avoid deflating the mix.
5. Finally, sift in the flour and combine carefully until smooth.
6. Pour into a lined tin and bake at 180°C for 30–40 minutes. Use a skewer to check the centre is cooked.

Cool completely, then slice horizontally into two layers. Spread the bottom layer generously with apricot jam, then top with the second sponge. For a boozy twist, brush the sponge with a little rum or maraschino before adding the jam.

Step 2 – The Iconic Glaze

Heat the cream just to simmering point, then remove from the heat. Add finely chopped extra dark chocolate and stir vigorously until smooth and glossy—this is the secret to that mirror-shine finish.

Place the cake on a wire rack and pour the glaze in the centre, letting it flow evenly over the top and sides for a rich, full coating. Transfer to the fridge and chill for at least 2½ hours—and resist the temptation to touch the glaze while it sets!

Slice into generous portions and serve in true Viennese style with a dollop of lightly sweetened whipped cream.

Decorating & Variations

• Classic finish: A sleek chocolate glaze, optionally with the word “Sacher” piped on top in chocolate icing.
• Elegant twist: Try a white chocolate glaze with a few drops of red colouring for a romantic pink coating, or a dusting of gold powder for a refined look.
• Flavour alternative: Use strawberry jam with white chocolate glaze for a gourmet contrast of tartness and sweetness.
• Vegan version: Prepare a vegan chocolate sponge and assemble as above.
• Gluten-free version: Simply replace plain flour with a gluten-free cake flour mix.