This Austrian Chocolate Cake is Too Good - Sacher Torte Recipe

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can mimic chocolate flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Boil 150 ml of water and mix in 45 g cocoa powder until well combined.

In a separate bowl, mix 160 g all-purpose flour with 1 tsp baking powder and 0.5 tsp salt.

In another mixing bowl, cream 125 g unsalted butter with 200 g caster sugar using a whisk for about 3-4 minutes until fluffy.

Add 2 eggs gradually to the butter and sugar mixture, mixing well after each addition.

Incorporate 2 tsp vanilla extract into the mixture.

Add 1/3 of the cocoa mixture to the batter and mix well.

Alternate adding the flour mixture and the cocoa mixture to the batter, folding gently to combine without overmixing.

Pour the batter into an 8-inch round cake pan lined with parchment paper.

Bake at 180°C for 35-40 minutes.

Once baked, let the cake cool for about 5 minutes before inverting it onto a wire rack.

Prepare the glaze by melting 200 g dark chocolate with 100 g butter in the microwave in 30-second intervals until smooth.

Spread the glaze over the cooled cake using a palette knife, smoothing it out for a shiny finish.

Let the cake set in the fridge for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens