This loaf is a modern take on the classic German Sachertorte. Moist and chocolatey with an apricot jam filling and chocolate glaze, this sachertorte loaf is perfect for any day of the week.
Simplified take on the classic Sachertorte!
A traditional Sachertorte can be found in almost any konditorei (high end pastry shop/cafe) in Germany. It is usually two or three layers of a pretty dense and dry chocolate cake, layered with apricot jam and topped with a thin chocolate glaze. But sometimes you just don’t want to fuss around with making a multi layered cake and trying to create a perfect chocolate glaze.
Enter: this delicious chocolate loaf, that is sliced and filled with thin layers of apricot jam (because I wanted to keep it somewhat classic) but feel free to use any jam you have on hand, and topped with a thin chocolate drizzle! It is perfect for cutting off a slice whenever you feel like it – although it probably won’t last very long.
This chocolate loaf is not at all like a traditional chocolate pound cake. While the sour cream and butter ensure that this loaf is anything but dry, it is definitely a bit drier than a super moist pound cake or chocolate cake. However, this makes it a perfect pairing with the apricot jam. It also gets an amazing crunchy top which adds the best texture to this loaf!
Tips for making this Sachertorte
- 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.
- 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 an hour has 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 40 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 Loaf
Bake the Loaf
- 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.
- 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. Using a rubber spatula, mix the dry ingredients into the wet. Doing this by hand helps to prevent over mixing the batter.
- 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 1 hour until a toothpick inserted in the center, comes out clean.
- Allow the loaf to cool fully before assembling.
Assemble the Loaf
- 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 in half to create two 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.
- Drizzle the top of the sachertorte loaf with the chocolate ganache. Then top with optional quartered apricots.
Want to make more Cake?
- Stand Mixer
- Loaf Pan
- 250 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 1 hour before checking to see if it is done. If not baking convection, rotate the loaf after 40 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 two layers. Spread the apricot jam over the bottom layer then place the top layer back on top of the jam.
- Press down the top layer gently to secure it to the jam and the bottom layer.
- Drizzle the top with the chocolate ganache glaze.
- Optionally top the loaf with fresh quartered apricots.