Sachertorte Chocolate Loaf Cake

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.

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Ingredients

• 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

Dry Ingredients

• 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.