This loaf is a modern take on the classic German Sachertorte; moist and chocolatey with an apricot jam filling and chocolate glaze, this sachertorte chocolate loaf cake is perfect for any day of the week.
What is Sachertorte?
Sachertorte originates in Austria and is traditionally a double layer chocolate cake, layered with apricot jam, and topped with a thick chocolate glaze. While it is originally from Austria, it can be found in almost any German Konditorei.
Is Apricot Jam always used in a Sachertorte?
Traditionally yes, and this is one of those instances where I would say, “don’t knock it until you try it” because the way the two flavors come together is so good and so unusual! That being said, if you don’t want to use apricot jam I would use something else tart such as raspberry, currant, or orange jam.
Can this Chocolate Loaf Cake be frozen?
Yes! You can freeze the loaf as a whole before slicing it by wrapping it in plastic and then placing it in a freezer bag or you can slice it into 3 layers, fill with jam, and then wrap it as an assembled cake.
How to make a moist Sachertorte?
Traditionally, Sachertorte can be somewhat dry. With this recipe I didn’t want to change the classic texture and elements of the cake but the addition of sour cream helps with keeping the loaf moist. Additionally, if you have time, it is great to assemble the loaf with the jam and then wrap it up and store in the fridge for a day before serving. This allows the jam to absorb into the cake and keep it moist.
Tips for making this Sachertorte Loaf
- Make sure the oven is preheated so the loaf can go in right away when you are finished mixing it.
- I find it works best if the sour cream has come to room temp. But, if you forget, you can do this by measuring it out and microwaving it for about 10 seconds.
- In addition to the sour cream, make sure the eggs and butter are also room temperature. This will help all of the ingredients blend well together.
- When beating in the eggs, do not beat for too long; if too much air is added the loaf will have a tendency to rise quickly and then collapse – especially if you live at a higher altitude.
- Don’t worry if the wet ingredients look a little split, like scrambled eggs. Once you add the dry ingredients it will become a smooth batter.
- After you have poured the batter into the loaf tin, smooth out the top with either a rubber or offset spatula. Because it is a relatively thick batter, the loaf tends to maintain a lot of its shape while baking.
- DO NOT open the oven until 40 minutes have passed, if you are using a convection oven (or the convection setting). If you are using a conventional oven, you will need to rotate the loaf tin after 30 minutes to make sure it browns evenly. If you open the oven for too long or test it with a toothpick too early, there is a good chance the loaf will slightly fall/collapse.
- All Purpose Flour: Any all purpose flour will work for this loaf! I have not yet tried any other flours with this recipe.
- Baking Soda & Baking Powder: These both help make the loaf rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
- Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
- Vanilla Extract & Salt: Vanilla and salt add flavor as well as balance out the sweetness and the chocolate in this loaf.
- Eggs: I use standard large eggs from the store.
- Sugar: This sachertorte loaf only uses granulated sugar in the cake batter.
- Sour Cream: Sour cream adds richness and moisture to the loaf. You can also use full fat greek yogurt.
- Butter: This loaf uses the creaming method meaning that the butter is first beaten with the sugar to add air and lift to the cake. It also adds moisture to the loaf, just make sure it is room temperature/softened.
- Apricot Jam: Apricot jam is the traditional filling for a Sachertorte and it works so well with chocolate; but, feel free to use any jam that you like or have on hand.
- Dark Chocolate: The dark chocolate is for the ganache glaze. Make sure that it is at least semi-sweet or dark chocolate rather than milk chocolate.
- Heavy Cream: This can be either heavy cream or heavy whipping cream – it is melted with the dark chocolate to create the glaze.
How to make a Sachertorte Chocolate Loaf Cake
- Preheat the oven to 350 F (or 325 F if baking on convection – this is preferred).
- In a medium sized bowl, sieve together the flour, cocoa powder, baking soda, and baking powder. Set aside.
Chocolate Loaf Cake Batter
- In the bowl of a stand mixer cream the sugar, butter, vanilla, and salt until light and fluffy, about 4 minutes on medium/high speed.
- Scrape the sides and bottom of the mixing bowl and add in the three eggs. Beat again, using the paddle attachment, on medium speed until the eggs are combined. It is ok if the mixture looks split, it will come together as soon as the dry ingredients are added. Then add in the sour cream and mix one more time to combine.
- Next, pour in the dry ingredients. Mix with the paddle attachment briefly and then scrape the sides and bottom of the bowl to mix in any remaining ingredients. Be sure not to over mix the batter.
Bake & Assemble
- Spray the bottom of a loaf tin with baking spray or line it with a parchment paper sling. Pour the batter into the loaf tin and use the rubber spatula to smooth out the top. Bake in the center of the oven for 40-45 until a toothpick inserted in the center, comes out clean. Rotate after 30 minutes if not baking on convection.
- Allow the loaf to cool fully before assembling.
- To make the chocolate ganache glaze, finely chop 2 oz of dark chocolate and place in a heat safe bowl. Heat the heavy cream until it is just about to boil, then pour it over the dark chocolate and let it sit for one minute. Then whisk or stir to combine. Don’t stop stirring until it is smooth and there are no visible pieces or flecks of chocolate.
- Set the glaze aside to cool – stir the mixture occasionally to make sure it cools evenly.
- Cut the loaf into three layers. Spread the apricot jam over the bottom layer, stopping about 1/8″ from the edges. Stack the top layer on top of the jam and press down gently. If possible, wrap the cake in plastic and store overnight so the jam can soak into the cake.
- Drizzle the top of the sachertorte loaf with the chocolate ganache.
- Stand Mixer
- Loaf Pan
- 200 grams ap flour
- 1 tsp baking soda
- 1 tsp baking powder
- 60 grams cocoa powder
- 200 grams butter room temperature
- 220 grams granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 eggs room temperature
- 125 grams sour cream room temperature
- 6 oz apricot jam
- 2 oz dark chocolate finely chopped
- 3 oz heavy cream
Make the Loaf
- Preheat the oven to 350 F or 325 F if convection.
- In a medium bowl, sift together the flour, baking powder, baking soda, and cocoa powder.
- In the bowl of a stand mixer, add in the butter, sugar, salt, and vanilla extract.
- Cream together with a paddle attachment on medium speed for 4 minutes until light and creamy.
- Scrape down the sides and bottom of the bowl. Then add in all three eggs.
- Beat again with the paddle attachment until fully combined on medium speed. Don't worry if the mixture looks split – do not mix it for more than 3 or 4 minutes.
- Next, add in the sour cream and mix again until just combined.
- Pour in the dry ingredients into the mixing bowl and mix together with a rubber spatula until there are no dry bits remaining.
- Grease the bottom of the loaf tin with a baking spray or line with a parchment paper sling.
- Pour the batter into the loaf tin and level out with a rubber spatula.
- Bake the loaf on the middle rack of the oven for 40-45 minutes before checking to see if it is done. If not baking convection, rotate the loaf after 30 minutes.
- To test and see if the loaf is done, insert a toothpick into the center of the loaf and if it comes out clean, the loaf is done.
- When it is finished remove the loaf from the oven and set on a cooling rack to cool for 10 minutes.
- After 10 minutes, gently tip the loaf out of the pan and set it on a cooling rack to cool fully.
Assemble the loaf
- Finely chop the dark chocolate for the glaze and place in a heat safe bowl.
- Heat the heavy cream in a pot or the microwave until it is just about to boil.
- Pour the cream over the chocolate and let it stand for one minute. Then whisk together until fully combined.
- Set the ganache aside to cool and thicken slightly – stir occasionally to make sure it cools evenly.
- Slice the cooled loaf in half into three layers. Spread the apricot jam over the bottom layer then place the middle layer on top of the jam and repeat for the next layer.
- Press down the top layer gently to secure the layers together.
- Drizzle the top with the chocolate ganache glaze.
Hi, I’m a home baker for several decades & like to find recipes that kick things up a notch. That yours have German origin or influence puts them over the top in my opinion. Your instructions are always thorough and eliminate any questions. However, without getting into the debate of which is better, would you consider posting measurements also by volumn? BTW, have not tried this recipe; but, it looks spot on and I’m sure will be just as amazing as original Sachertorte! Thanks!
Hi T! Thank you so much for your message!!! Unfortunately, I won’t be posting volume measurements at this time because I would have to do almost twice as much testing and I find the results to be much less accurate. Hope you have a great day!
I am looking forward to trying this recipe. A couple of questions though. I fully agree. That weighing ingredients gives the best results but why do you use in most of the recipe and then switch to ounces? For ease of use and consistency you might like to show the recipe in either ounces or grams?
Also, my jam is not of a smooth type. Would you suggest warming and pushing through a sieve or using as is straight out of the jar?
Hi Christel! I completely understand that and should have changed that measurement into grams and will do so asap! You could do either, but I personally would strain the jam, just make sure you use more so that the strained amount equates to what is listed.
My apologies, I omitted the word ‘grams’ when I commented on the switch to ounces for the latter part of your recipe.