Description
A rich and indulgent chocolate cake layered with apricot jam and covered in smooth chocolate ganache, inspired by the classic Viennese dessert.
Ingredients
Scale
- 200g dark chocolate (at least 60% cocoa), for baking
- 150g unsalted butter, room temperature
- 150g granulated sugar
- 5 large eggs, room temperature
- 125g all-purpose flour
- 150g apricot jam
- 200ml heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare baking pans with grease and flour or parchment paper.
- Melt the dark chocolate and unsalted butter in a heatproof bowl over a pot of simmering water, stirring until smooth.
- In a separate bowl, beat the eggs and granulated sugar until thick and pale.
- Gently fold the melted chocolate mixture into the egg mixture.
- Sift the flour over the batter and gently fold it in.
- Pour the batter into prepared pans and bake for 40-45 minutes, or until a toothpick comes out clean.
- While the cake cools, heat the apricot jam to make it easier to spread.
- Once cool, spread apricot jam on one layer, place the second layer on top.
- Heat heavy cream until nearly boiling, pour over chopped chocolate, and stir until smooth to make ganache.
- Let ganache cool slightly before pouring over the assembled cake and refrigerate for at least an hour to set.
Notes
For a lighter option, you can use half-and-half instead of heavy cream for the ganache.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Sacher Cake, chocolate cake, Viennese dessert, dessert recipe