Sacher Torte Recipe

Prepare pans and preheat

Preheat the oven to 350°F (175°C). Lightly butter two 8-inch (20 cm) round cake pans and line the bottoms with parchment; butter the parchment and dust the sides with a light coating of cocoa powder. This recipe yields two thin layers — if you prefer one thicker layer, use a single 9-inch pan and adjust baking time.

Melt chocolate

Place the chopped bittersweet chocolate (9 oz) in a heatproof bowl set over a simmering water bath (double boiler) or microwave in 20-second bursts, stirring until smooth. Let the chocolate cool slightly but remain pourable.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or with a hand mixer), beat the softened 1 cup butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Incorporate eggs and chocolate

Add the eggs one at a time, beating briefly after each addition until incorporated. Add the vanilla. With the mixer on low, slowly stream in the melted chocolate until fully combined; the batter will look glossy and thick.

Finish batter

Sift together 1 cup cake flour, 1 tablespoon cocoa powder, and 1 teaspoon salt. With the mixer on low, fold in the dry ingredients just until combined and no streaks of flour remain. Scrape down the bowl; avoid overmixing.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through for even baking.

Cool and level

Allow cakes to cool in pans on a wire rack for 10 minutes, then invert onto the rack, remove parchment, and cool completely. If surfaces dome, level with a serrated knife so layers are flat.

Warm 1 cup apricot jam in a small saucepan over low heat or in the microwave until it becomes thin and spreadable. Stir in 2 tablespoons dark rum or apricot brandy if using. Pass the jam through a fine sieve to remove larger fruit pieces for a smooth spread (this is traditional for Sacher).

Place one cake layer on a cake board or serving plate. Brush a thin layer of the warmed apricot jam over the top, allowing it to soak in slightly. Place the second cake layer on top and press gently. Spread another thin layer of jam over the top and a thin coat around the sides to create a sealed surface for the glaze. Chill the assembled cake for 15–30 minutes to set the jam layer.

Prepare glaze

Place 6 oz chopped bittersweet chocolate and 2 tablespoons butter in a heatproof bowl. Heat 3 tablespoons heavy cream until just simmering and pour over the chocolate and butter. Let sit 1 minute, then stir gently until smooth and glossy. Keep the glaze warm and fluid; if it cools and thickens, warm briefly over a double boiler or in very short microwave bursts, stirring frequently.

Glaze the cake

Set the chilled jam-coated cake on a wire rack over a tray to catch drips. Pour the warm glaze evenly over the center of the cake, letting it flow to the edges and cover the sides. Use an offset spatula to smooth any uneven areas quickly. Work steadily: the glaze sets as it cools. If needed, reheat glaze briefly to maintain pourability.

Finish

Transfer the glazed cake to a serving plate. Allow glaze to set at room temperature for 30–60 minutes. For a shiny finish, avoid refrigerating; if you must chill, bring back to room temperature before serving to restore sheen.

If desired, pipe or spoon whipped cream alongside slices and garnish with strawberries or chocolate curls. Traditional Sacher is served plain or with a dollop of unsweetened whipped cream to balance the richness.