Authentic Sacher Torte Recipe (Classic Austrian Chocolate Cake)

The Sacher Torte is one of the most iconic chocolate cakes in the world—rich, elegant, and unmistakably Viennese. Made with dark chocolate, a delicate crumb, and a thin layer of apricot jam, it’s finished with a silky chocolate glaze that gives it that signature shine. Whether you’re baking for a special occasion or simply craving a refined dessert, this classic Sacher Torte recipe delivers every time.

Why Everyone Will Love This Recipe

• There’s something irresistible about this Austrian chocolate cake.
• Deep, intense chocolate flavor balanced by fruity apricot jam
• A soft yet structured crumb—never too dense, never too dry
• Elegant presentation with a glossy chocolate glaze
• Surprisingly simple to make at home with pantry ingredients
• Perfect for celebrations, afternoon tea, or a dinner party dessert

It’s a classic chocolate cake, yes—but elevated.

What Is Sacher Torte?

The Sacher Torte dates back to 1832 in Vienna, created by Franz Sacher for Prince Metternich. Since then, it has become a symbol of Austrian pastry tradition.

Unlike overly rich chocolate cakes, Sacher Torte is refined. It features a light chocolate sponge, a thin layer of apricot jam (never too sweet), and a smooth dark chocolate glaze. Traditionally, it’s served with unsweetened whipped cream—because balance is everything. In short? It’s chocolate cake… with discipline.

Cooking Tips

Want bakery-level results? These tips make all the difference:

1. Use high-quality dark chocolate (60–70%) for depth of flavor
2. Make sure eggs are at room temperature for better emulsification
3. Fold egg whites gently—this keeps the cake light and airy
4. Don’t overbake: check with a toothpick at 35–40 minutes
5. Blend apricot jam if needed for a perfectly smooth finish
6. Pour glaze while slightly warm for that signature glossy coating

Frequently Asked Questions

What Makes Sacher Torte Different From Regular Chocolate Cake?

Sacher Torte uses little flour and no frosting layers—just apricot jam and a chocolate glaze, giving it a more refined texture.

Can I Use Milk Chocolate Instead of Dark Chocolate?

It’s not recommended. Dark chocolate provides the classic bittersweet flavor that defines the cake.

Why Is My Sacher Torte Dry?

Overbaking is usually the cause. Keep a close eye on it and test early.

Do I Have to Use Apricot Jam?

Yes—traditionally. It adds subtle acidity that balances the chocolate.

Can I Make Sacher Torte Ahead of Time?

Absolutely. In fact, it tastes even better the next day as flavors develop.

How Do I Get a Smooth Chocolate Glaze?

Make sure the cream is hot (not boiling) and stir gently until fully melted and glossy.

How to Store

Store your Sacher Torte in the refrigerator, covered or under a cake dome to prevent it from drying out. It will stay fresh for up to 5 days. Before serving, let it sit at room temperature for about 20 minutes—this helps restore its soft texture and enhances flavor.

How to Freeze

You can freeze Sacher Torte either whole or in slices.

• Wrap tightly in plastic wrap, then foil
• Store in the freezer for up to 2 months
• Thaw overnight in the refrigerator before serving

For best results, freeze without glaze and add it fresh after thawing.

How to make Originale Sacher Torte

Step 1

Step 1

Start by creaming the softened butter with the powdered sugar until the mixture becomes light and fluffy. Take your time here—it should look pale and airy. Once ready, add the egg yolks one at a time, making sure each one is fully incorporated before adding the next. Meanwhile, melt the dark chocolate (either over a double boiler or in short microwave bursts) and let it cool slightly. Slowly pour it into the batter, mixing gently to combine everything into a smooth, rich base.

Start by creaming the softened butter with the powdered sugar until the mixture becomes light and fluffy. Take your time here—it should look pale and airy. Once ready, add the egg yolks one at a time, making sure each one is fully incorporated before adding the next. Meanwhile, melt the dark chocolate (either over a double boiler or in short microwave bursts) and let it cool slightly. Slowly pour it into the batter, mixing gently to combine everything into a smooth, rich base.

In a separate bowl, whip the egg whites while gradually adding the granulated sugar. You’re aiming for a glossy, softly whipped consistency—think soft peaks, not stiff ones. This step is key to giving the cake its signature light texture.

Now comes the delicate part. Fold the whipped egg whites into the chocolate mixture in several additions, alternating with the sifted flour and baking powder. Use slow, upward motions to keep as much air in the batter as possible. It might feel a bit tedious, but this is what ensures a perfectly tender crumb.

Pour the batter into a greased 22 cm (9-inch) cake pan and smooth the top. Bake in a fan oven at 340°F (170°C) for about 40 minutes. Keep an eye on it toward the end—insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, it’s ready.

While the cake is baking, prepare the glaze. Heat the heavy cream in a saucepan until it just begins to simmer, then remove it from the heat and add the chopped chocolate. Stir slowly until the mixture becomes silky and glossy.

Step 2

Step 2

In a separate bowl, whip the egg whites while gradually adding the granulated sugar. You’re aiming for a glossy, softly whipped consistency—think soft peaks, not stiff ones. This step is key to giving the cake its signature light texture.

Once the cake has cooled completely, remove it from the pan and slice it horizontally into two layers. Spread a thin layer of smooth apricot jam over the bottom layer, then place the top layer back on. Use the remaining jam to coat the entire outside of the cake—this step helps create that flawless finish under the glaze.

Step 3

Step 3

Now comes the delicate part. Fold the whipped egg whites into the chocolate mixture in several additions, alternating with the sifted flour and baking powder. Use slow, upward motions to keep as much air in the batter as possible. It might feel a bit tedious, but this is what ensures a perfectly tender crumb.

Finally, pour the chocolate glaze over the cake, letting it flow evenly over the top and sides. Use a spatula to smooth it out and remove any excess. If you like, you can use leftover glaze to pipe the traditional “Sacher” writing on top.

Step 4

Step 4

Pour the batter into a greased 22 cm (9-inch) cake pan and smooth the top. Bake in a fan oven at 340°F (170°C) for about 40 minutes. Keep an eye on it toward the end—insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, it’s ready.

Let it set slightly, then slice and serve. For the most authentic experience, pair it with lightly whipped, unsweetened cream—just like they do in Vienna.