In Vienna, the ultimate chocolate cake experience is all about the Sachertorte.

This rich, dense chocolate cake with a layer of apricot jam in the middle is famous for its intense chocolate flavor and perfectly smooth, bittersweet chocolate icing. The cake is typically served with a dollop of unsweetened whipped cream to balance the sweetness.

Foolproof Sachertorte Recipe

Here’s a simple yet foolproof recipe for Sachertorte that captures its rich flavor and classic texture. Though the Hotel Sacher’s original recipe is a well-guarded secret, this version might come close and is known to satisfy Sachertorte cravings! 🙂

Ingredients

For the cake:
- 1 cup (225g) bittersweet chocolate, chopped
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 6 large eggs, separated
- 1 cup (125g) all-purpose flour
- 1 cup apricot jam

For the glaze:

1 cup (225g) bittersweet chocolate, chopped
1/2 cup (120ml) heavy cream

Instructions

Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt the chocolate in a double boiler or microwave until smooth. Set aside to cool slightly.
- In a large bowl, cream the butter and half the sugar (75g) until light and fluffy. Mix in the melted chocolate, followed by the egg yolks, one at a time.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (75g) and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate mixture, then sift and fold in the flour.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
Add the Apricot Layer:
- Slice the cooled cake in half horizontally to create two layers.
- Spread a thin layer of apricot jam on the bottom layer, then place the top layer back on. Brush the top and sides with a little more jam for a smooth surface.
Make the Chocolate Glaze:
- In a small saucepan, heat the cream until just simmering. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Pour the glaze over the cake, allowing it to drip down the sides. Smooth with a spatula if needed.

To Serve:

Let the glaze set for at least an hour before slicing. Serve each piece with a dollop of whipped cream for the authentic Viennese touch!

If it’s your first try:

For something different, be creative and decorate with chocolate truffles on top. (or Ferrero Rocher) – this easily hides the fact that it is “not perfect”, if you’re still a novice baker.

Where to Try It, when you’re in Vienna, Austria:

Hotel Sacher – This is the birthplace of the Sachertorte. The original recipe has been kept secret since 1832, so many swear this is the only place to taste the “authentic” one.
Demel Bakery – Demel was once the pastry supplier to the Austrian royal family, and their Sachertorte recipe is also highly regarded, with a slightly different taste.
Café Central – Known for its beautiful interiors and Viennese coffeehouse culture, Café Central also offers an exceptional Sachertorte if you want a more immersive experience.

Tip: To avoid paying too much, try getting your slice at one of the local bakeries or coffeehouses away from major tourist spots, where you’ll still find delicious versions at lower prices.

I hope you enjoy. Tell us what you think of the recipe.

Anna C

A bit of history: Sachertorte and Sacher cake actually refer to the same iconic Viennese chocolate cake! “Sachertorte” is simply the original German name, where “torte” means “cake.” So “Sacher cake” is just the English version.

The dessert was invented in 1832 by Franz Sacher, a young pastry chef working for the Austrian Prince Metternich, who requested a unique dessert for his guests. Sacher’s rich chocolate cake, layered with apricot jam and covered in dark chocolate glaze, became a sensation. The cake’s fame spread, and later, Sacher’s son opened the Sacher Hotel in Vienna, where it became the official “Original Sacher-Torte.”

Many other bakers have since created their own versions, but Hotel Sacher’s cake is still trademarked as the “Original Sachertorte.” Other bakeries like Demel have their variations, often known as “Sacher Cake” or “Viennese Chocolate Cake” but without using the trademarked term “Original Sachertorte.”

By, Anna C. Bringing South African flavors home. Her soulful recipes blend tradition with comfort, creating dishes that warm the heart and inspire the taste buds.

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