Sacher cake recipe
Sacher Cake recipeThis article was published by: Matthew
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Recipe introThe Sacher cake, a legendary Viennese dessert, is a true delight for chocolate lovers. This exquisite recipe combines layers of rich and moist chocolate cake with a decadent apricot jam filling, all covered in a glossy chocolate glaze. Originating from the famous Hotel Sacher in Vienna, this cake has become an iconic symbol of Austrian culinary heritage. Perfect for special occasions or as an indulgent treat, the Sacher cake is sure to impress with its irresistible combination of flavors and textures.
Keywords: Sacher cake, Viennese dessert, chocolate lovers, apricot jam filling, Austrian culinary heritage
sacher cake recipe details
|30 g||cocoa powder|
|30 g||cocoa mix, (the one you put into milk and doesn’t contain milk powder)|
|300 g||all purpose flour|
|180 g||hazelnuts or almonds, ground|
|2 tsp||baking powder|
|230 ml||mineral water|
|1 jar(s)||apricot jam (one doesn’t need the whole jar)|
|grated or powdered chocolate, or a mix of dark and milk chocolate mixed (enough to cover the whole cake)|
InstructionsIn a mixing bowl mix eggs, oil and sugar. Add cocoa powder, cocoa mix and the ground nuts and stir.
In another bowl mix the flour and baking powder, then slowly add to cake dough while stirring constantly. Add water and stir a little bit more.
Pour in a greased, round baking pan. Bake for about 45 minutes at 190°C.
Allow the cake to cool down. Then cut it horizontally into two pieces.
Cover the bottom cake part with hot apricot jam. Put the other part on it and cover the top with hot apricot jam. Let jam dry that the chocolate does not mix with the jam.
Carefully cover with melted chocolate (the sides and the top).
Decorate with cocoa powder and / or grated chocolate.
ca. 50 min
Grade of difficulty:
Calories per portion:
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