Ingredients for Sachertorte
- Unsalted Butter
- Vegetable Oil
- 1 3/4 cups granulated sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 4 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Apricot Jam
- Heavy Cream
- Semisweet Chocolate
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How to Make Sachertorte
- **Make the Cake:** In a saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/4 cup vegetable oil, and 1 cup water. Bring to a boil over medium heat.
- In a large bowl, using an electric mixer, beat together 1 3/4 cups granulated sugar, 1 3/4 cups all-purpose flour, and 3/4 cup unsweetened cocoa powder for 30 seconds, or until well combined. Gradually add the boiling butter mixture, beating constantly. Beat in 4 large eggs one at a time, then stir in 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon baking soda.
- Beat until just combined. Pour batter into a greased and floured 9x2-inch round cake pan. Bake in a preheated 350°F (175°C) oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes. Invert onto the rack and let cool completely.
- **Assemble the Torte:** Carefully slice the cake horizontally into 3 even layers using a long serrated knife. Invert the top layer onto a small rack. Spread about 2/3 cup apricot jam evenly over the top.
- Place the middle layer on top of the first layer, and spread with about 1/2 cup apricot jam. Invert the third layer onto the middle layer.
- Spread the remaining apricot jam over the top and sides of the torte. Chill for at least 2 hours, or until very cold.
- **Make the Glaze:** In a small saucepan, bring 1 cup heavy cream to a boil. Place 8 ounces of finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
- Stir until the chocolate is melted and the glaze is smooth. Let cool until lukewarm and slightly thickened, but still pourable.
- Place the torte on a wire rack set over a baking sheet. Pour the glaze over the torte, spreading evenly to coat the top and sides.
- Chill for at least 1 hour, or until the glaze is set. Serve with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
2592g
Fat
1408g
Carbs
391g
