If you are a lover of all things chocolate, look no further.
These fantastic Sachertorte recipes will totally blow your mind.
The procedures and ingredients are inspired by leading Austrian pastry shops, so nothing can beat the taste of these cakes.
Real Sacher cake
If you follow all the procedures described in this recipe, you will be rewarded with a delicious chocolate dessert that will taste almost like it came from Café Sacher Wien. (We write almost, because the original recipe of the cake has been kept secret for almost 200 years.)
On the corpus
- 130 g dark chocolate (min. cocoa content 55%)
- Vanilla pod (can be replaced with vanilla extract)
- 150 g of softened butter
- 100 g of powdered sugar
- 6 eggs
- 100 g of granulated sugar
- 140 g plain flour
- 200 g of apricot jam
For the frosting
- 200 g of powdered sugar
- 150 g dark chocolate (min. cocoa content 55%)
For decoration
- Unsweetened whipped cream for decoration
Method
- Preheat the oven to 170 degrees
- Line the bottom of the cake pan with baking paper and grease the sides and sprinkle with flour
- Melt 130 g of chocolate with granulated sugar in a water bath
- Let it cool slightly
- In a large bowl, beat softened butter with icing sugar and vanilla
- Mix until bubbles appear in the batter
- Separate the whites from the yolks
- And mix only the egg yolks into the butter mixture
- When the yolks are well combined with the butter mixture, we start mixing in the melted chocolate
- Beat the egg whites with sugar to a firm consistency
- Then carefully mix with the chocolate-butter mixture
- Sift the flour over the resulting mixture
- Carefully mix all the ingredients
- Pour the batter into the cake pan and smooth its surface
- Bake the cake for approximately 10-15 minutes on the middle rack
- The oven door must be slightly ajar (the width of a finger)
- After 15 minutes, close the oven and bake for another 50 minutes
- When the cake is ready, take it out of the oven and loosen the cake pan
- Turn it out onto a wire rack and let it cool for 20 minutes, then remove the baking paper and let it cool completely
- Cut the cake evenly in half
- Heat the apricot jam and mix it well
- Spread it on both halves of the cake, place one on top of the other and spread the jam on the sides of the cake as well
- For the glaze, prepare 125 ml of water in a saucepan and add powdered sugar to it
- Cook the mixture at a high temperature for about 5 minutes
- Remove the sugar syrup from the heat and let it cool
- Cut the chocolate into small pieces and gradually mix it into the syrup
- A thick glaze should form
- Pour the still lukewarm frosting onto the surface of the cake and quickly spread it evenly
- We have to let the glaze harden for several hours
- Sacher cake is served decorated with whipped cream

The best Sacher cake
Enjoy a piece of chocolate heaven. A dessert that is perhaps the main tourist attraction in Vienna and long queues to try it, even in bad weather. You can bake it in your kitchen in just a few steps. And enjoy it with Viennese coffee in the warmth of your home.
What will we need
On the corpus
- 130 g plain flour
- ½ baking powder
- ½ teaspoon of salt
- 230 g of permitted butter
- 230 g of granulated sugar
- 8 whole eggs
- 2 teaspoons of vanilla extract
- 170 g dark chocolate
For filling
- 500 g of apricot jam
- 60 ml of quality rum
- 110 g of butter
- 170 g dark chocolate
- 2 tablespoons corn syrup/honey/maple syrup
Method
- Preheat the oven to 180 degrees
- Line the bottom of the cake pan with baking paper or grease with butter and sprinkle with flour
- Grease the sides of the mold with butter and sprinkle with flour
- Melt the chocolate in a water bath
- Let the melted chocolate cool
- Sift the flour, baking powder and salt into a large bowl
- In the second bowl, rub the softened butter with half of the granulated sugar
- Add egg yolks and vanilla extract
- Stir the mixture thoroughly to combine all the ingredients
- Add the dry ingredients and mix again to form a uniform dough
- Mix the cooled chocolate into the dough
- Beat the egg whites until stiff
- Slowly add the rest of the sugar and beat the snow to a firm consistency
- The snow is then carefully mixed into the dough so that the dough is whole
- Pour the dough into the prepared form and flatten it
- Bake the cake for approximately 45-50 minutes, until you can remove a clean toothpick from the center of the cake
- Then take out the cake and cool it for 10 minutes, still closed in the form
- Then take it out of the mold onto a metal grid and let it cool completely
- Mix the rum into the apricot jam
- Cut the cake in half and anoint the inside with marmalade
- Place the halves on top of each other and cover the entire surface of the cake with the remaining marmalade
- Let the cake rest like this for at least 1 hour
- Heat the chocolate over a water bath, then add the butter and stir until both melt and combine
- Add the syrup to the mixture
- Pour the warm glaze over the cake and spread it all over the cake
- Let the icing on the Sachr cake harden before serving it
If you store the finished cake in the cold of the refrigerator for one or two days, its taste will intensify, thanks to the apricot marmalade, which will soak into the body.

Discover similar tips
Sacher cake with apples
Classic chocolate dough supplemented with apples, which give the entire cake even more elasticity than with the original recipe. We recommend not eating the cake right away, but letting it sit in the fridge for a few days and the softness of the apples, together with the marmalade, will do their magic.
What will we need
- 100 g cane sugar
- 100 g of wholemeal flour
- 10 g of baking powder
- A teaspoon of cinnamon
- 200 g of apples
- 2 eggs
- 110 g of oil
- 70 g white chocolate (roughly grated)
- 175 g of high-quality dark chocolate
- 75 g cream (48%)
Method
- Mix sugar, flour, baking powder and cinnamon in a large bowl
- Mix and add grated apple, egg and oil
- Mix the dough to combine
- Pour the batter into a cake tin lined with baking paper or greased with butter
- Bake the cake at 180 degrees for approximately 35-40 minutes
- For the frosting, melt the dark chocolate in a water bath
- When the chocolate is melted, add the cream and cook
- When the cake is ready, take it out of the oven and let it cool
- Pour the chocolate glaze over the cooled cake and sprinkle with pieces of white chocolate
- Let the cake harden before serving
As we know, there are many cakes, but if you haven’t found your favorite yet, explore these recipes for sweet and savory cakes , where you will definitely find it.

Vegan Sachertorte
A somewhat unconventional presentation of this dessert. We have to meet the needs of a wide audience and veganism is a very popular lifestyle, so we are coming up with a vegan version of this cake.
What will we need
- 3 tablespoons of coconut oil
- 200 g non-dairy chocolate
- 2 cups of gluten-free flour
- ½ cup cocoa
- 1 ½ teaspoons of baking soda
- teaspoon of salt
- cup of applesauce
- 2 tablespoons of maple syrup
- a teaspoon of vanilla extract
- spoon of apple cider vinegar
- 2 cups non-dairy milk (almond, soy, oat)
- 150 g of apricot jam
Method
- Preheat the oven to 180 degrees
- Grease the cake tin with vegetable fat and line the bottom with baking paper
- Melt the coconut oil with the chocolate in a water bath
- Before the chocolate melts, sift the flour, cocoa, baking soda, salt and mix
- In a separate bowl, mix applesauce, maple syrup, vanilla, vinegar and non-milk
- Mix the wet ingredients together
- Stirring constantly, pour the wet ingredients into the dry and mix until completely combined
- Add the chocolate mixture and mix again
- Pour half of the dough into the prepared form
- Place the mold with the dough in the oven and bake for approximately 30-35 minutes
- We’ll do a stick test
- When the skewer comes out clean, remove the cake from the oven and let it cool in the tin for 5 minutes
- Then we remove the form from it
- Repeat the process with the other half of the dough, bake for the same amount of time
- Let both bodies cool completely before applying the marmalade
- Spread jam on one half and fold the other half

If you want to have a Sacher cake with frosting, melt some of the chocolate you used for the filling and pour it on the surface.
If you don’t mind a slightly more crumbly body, you can bake the entire cake batter at once. Bake for about 40 minutes and then cover the top with foil (otherwise it will burn) and bake for another 10-15 minutes. Let cool and unmold. Spread with apricot jam and it’s done.
Lava cakes
Here we have prepared for you a real cherry on the cake among chocolate recipes. You probably won’t find a more chocolatey dessert. If you want this recipe to be really famous, use chocolate that contains more than 55% chocolate.
What will we need
- 120 g of butter
- 170 g dark chocolate
- 2 eggs
- 2 egg yolks
- 75 g of sugar
- Pinch of salt
- 2 tablespoons plain flour
Method
- Preheat the oven to 220 degrees
- Grease small baking tins with butter and sprinkle with flour
- Melt the butter and chocolate in a water bath
- Next, in a bowl, beat the eggs with the yolks, sugar and salt
- The dough must thicken
- Beat the chocolate until smooth and quickly mix it into the egg mixture together with the flour
- Pour the dough into the prepared molds
- And bake at a high temperature for 12 minutes, until the sides of the cakes are firm and the centers are soft
- Remove the cakes and let them cool for a minute
- Then cover the top of the cake with a plate and turn it out
- The cake must be served immediately
To make this Sacher cake recipe really famous, use chocolate that contains more than 55% chocolate.

Great cake goes well with great coffee. But for that you need a quality coffee maker. If you are missing one of these at home and you are thinking about buying one, check out these reviews of the best lever coffee makers that the market has to offer. Or, as already mentioned above, brew a traditional Viennese coffee and complete your Viennese adventure from the comfort of your couch watching your favorite movie.