Sachertorte Loaf

Cross section view of 3 layered chocolate loaf cake

Print Recipe

5 from 1 vote

Chocolatey and moist, this loaf is a fun take on the classic Sachertorte.

Prep Time30

Cook Time1

Assembly10

Total Time1 40

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: apricot, cake, Chocolate, loaf cake

Servings:

Calories: 402kcal

Equipment

Stand Mixer
Loaf Pan

Ingredients

Dry Ingredients

200 grams ap flour
1 tsp baking soda
1 tsp baking powder
60 grams cocoa powder

Wet Ingredients

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

Filling

6 oz apricot jam

Chocolate Glaze

2 oz dark chocolate finely chopped
3 oz heavy cream

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Instructions

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.

Notes

Store this loaf cake in an airtight container in the fridge for up to a week. Best if first wrapped up and left in the fridge overnight before topping with glaze.

Nutrition