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Sachertorte is a melt in the mouth Eggless Chocolate Mocha flavoured cake. It is really decadent cake, topped with a layer of thick ganache and apricot glaze characteristic to a sachertorte! A rich cake perfect to bring in a birthday.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Baking, Dessert
Servings: 6


for the cake

  • 21/4 cup all purpose flour
  • 11/4 cup Sugar granulated
  • 3/4 cup Cocoa Powder
  • 11/4 tbsp baking soda
  • 1/2 cup vegetable oil
  • 11/4 cup buttermilk
  • 1 tbsp instant coffee powder
  • 2 tsp vanilla extract
  • 1 cup milk or water

for the apricot glaze

  • 11/2 cup apricot preserve
  • 2 tbsp water


for the cake

  • Pre-heat the oven to 180 C. Grease a 9" springform pan.
  • In a large bowl, whisk together flour, sugar, cocoa, instant coffee granules & baking soda.
  • Add oil, vanilla, buttermilk & milk/ water. With a wooden spoon, stir until completely mixed.
  • Pour the batter in the prepared pan. The batter will be liquid. Tap the pan against the kitchen counter to remove any air bubbles.
  • Bake for 35-40 mins or till toothpick inserted near the center comes out clean.
  • Remove the cake from oven. Allow to cool in the pan for 20 mins. Gently turn out on a wire rack.

for the apricot glaze

  • Bring the preserve & water to a boil in a small saucepan over medium heat, stirring often. Continue to stir & cook till the last drops that cling to the spoon are very sticky & reluctant to leave the spoon, about 2-3 minutes.
  • Strain through a wire sieve, pressing hard on the solids. Use warm.

assembling the cake

  • Freeze the cake at least overnight wrapped in 2 layers of cling film. It allows slicing the layers much easier & neater. Slice the cake in 2 or 3 layers.
  • Place the bottom cake layer on an 8" round cardboard. Brush the top of the layer with apricot glaze. Place the second layer and repeat with juice & jam. Place the top layer on the cake. Brush the top & sides with remaining glaze. Allow to chill for around 30 minutes for the crumb coat to set in.
  • Place the cake on wire rack & place a baking sheet lined with parchment sheet under the rack to catch any dripping chocolate.
  • Make the chocolate ganache. It must be fresh & warm for even coating.
  • Pour the warm ganache in the center of the cake. Working quickly, spread ganache with a large spatula or knife. Use big strokes to push ganache over to the sides of the cake. If there is any un-covered spot, cover with ganache.
  • Let the ganache set. Then chill for atleast an hour before serving. Serve chilled.


Use 1 cup strong coffee decoction in place of instant coffee & milk if you choose.