Double Chocolate Cake – Austrian Sacher Style

  • Double Chocolate Cake – Austrian Sacher Style
  • Double Chocolate Cake – Austrian Sacher Style
  • Double Chocolate Cake – Austrian Sacher Style
  • Double Chocolate Cake – Austrian Sacher Style
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Rated 5 out of 5 based on 4 votes


  • 2,5 cups whole meal flour (atta)
  • 1 cup raw sugar
  • 5 Tbls vanilla sugar
  • 1/4 cup agave sirup
  • 1/2 tspn soda bi carbonat
  • 3 Tbls baking powder
  • 1/2 cup sunflower oil
  • 1/4 cup apple sauce
  • 2-3 cups soy milk
  • 1/2 - 3/4 cup baking cocoa
  • 1 Tbls nuttelex sunflower margarine
  • 1 x can, full coconut cream
  • 3 Tbls baking cocoa
  • 1/2 x vanilla pot
  • 1/2 cup raw sugar
  • 100 g dark baking choclate
  • 1/2 cup raw sugar
  • 100 ml water
  • 1 Tbls vanilla sugar
  • 3-4 Tbls apricot jam


Sacher Torte — Viennas most famous cake!
I love this cake and I baked a pretty good cake – Sacher style. I had an open can of coconut cream what I needed to work with. So I made a delicous chocolate cream out of it and used it for my cake. It brings a pretty good texture and taste to the cake. I am pretty impressed with that result and I want to share my recipe.

Add all ingredients for your cream into your food processor and process until it is smooth and creamy. The coconut cream needs to come out of the fridge, so it will need a bit of work to get it smooth and creamy — but when it warmth up, it will turn great. When ready put into your fridge until you need to use it.

Now start with the cake base. Preheat oven to 170C°- Add all ingredients into your processor and make a smooth and creamy dough. If it should be to firm, add more soy milk, if it should be to liquish, add more flour — but the amounts I gave you should be fine. If you want it more sweet, just add more sugar — I always try to stay a bit away from the sugar. Put into the oven and bake for approx 30 min. Check with a wooden skewer if ready.

When the cake is ready, get it out of the oven, out of the baking dish and let it cool out complete. When cool, cut into half.
Also heat the apricot jam slighty befor you spread it on the cake.
Also make the ganesh — it needs to cool down a bit before you cover the cake with it. Melt the chocolate. Add sugar and water+vanilla into a pot and warm up slightly until the sugar resolved. Add the melted chocolate to the sugarwater and whisk very well until smooth and creamy. Let it cool down to until lukewarm.

Now spread one side of the cake with the jam and the other half with half of the cream in your fridge you prepared. Clap together and the filling already is ready …

With the rest of the cream, cover the cake!
To finish it, spread the ganesh all over the cake as well — be carefull not to stir it together with the cream. But that should work well if you are careful.

When ready put the cake into the fridge and let the ganesh become firm. That should take not that long. Thats already it — leave the cake in the fridge until you serve it.

Plate up and ENJOY a little piece of Austrian flavour :-)


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  • YUMMY.


    by ANNA LINHART on 22/07/2013, 14:44
  • Wow! That looks super decadent and delicious!


    by Nell Hungerford on 22/07/2013, 14:45
    Nell Hungerford
    • Thanks so much ladies :-)


      by Angela H. on 22/07/2013, 14:45
      Angela H.
  • Fabulous!


    by Marie Levassor on 23/07/2013, 09:24
    Marie Levassor