Mary Berry’s Chocolate Apricot Cake (Homemade Sacher Torte)

Photo courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mary Berry

Sometimes you just stumble on to great recipes. This is exactly what happened with me. I was just browsing for a new chocolate cake recipe when I found Mary Berry’s easy Chocolate Apricot Cake. I tried it to bake two homely looking cakes for one of Debarshi’s office parties.

These cakes turned out so delicious that Debarshi saved a piece for me so that I can try it myself. After tasting the cake, I was convinced that this deserves a place on my blog.

I started doing my research so that I can post the recipe. However, when I looked for Chocolate Apricot Cake, google started showing me results for ‘Sacher Torte’ and I thought hmm..this is interesting.

So, what I learned, Sacher Torte is a classic chocolate cake. It has an apricot jam filling and a decadent chocolate icing on top and sides. It was invented by Franz Sacher in 1832 for the prince of Vienna, Austria. It is one of the most famous Viennese culinary specialties. Of course, there is no way to know the original recipe, however, bakers all over the world have tried to create something very close to the original Torte or as we call it – Cake. Traditionally, it is served with unsweetened whipped cream (now you are talking!). Yum, yum! 

The cake is prepared in advance so that the chocolate topping gets enough time to set properly. The apricot jam filling, makes a moist layer in the center. It is indeed a sweet surprise and it makes sense since it was created for a prince. It has layers of flavors complimenting each other.

After all my research I concluded that Mary’s recipe comes very close to all the Sacher Torte’s recipes I have seen online. Yes, there are expert chefs who have done some extra ordinary difficult steps to prepare this cake. However, what I love most about Mary’s recipes is the simplicity. She bakes from the heart, the instructions are easy to follow and the result is always delicious. So, if you want to bake a Sacher Torte at home for your little prince (princess or even your king) then this recipe is perfect. 

Mary Berry decorated the cake with some white chocolate strips. I thought this is a Chocolate Apricot Cake, what else will fit perfectly than a few bright apricot pieces dipped in chocolate. I think they look very cute with the dark chocolate icing. 

This recipe makes two small 6-inch cake layers. You can of course go for a tiered cake like I did. Making a perfect Sacher Torte with a level top needs practice but even if the presentation is imperfect, it will still taste absolutely delightful and rich. 

Since the cake is coated with chocolate, it will start melting when stored at room temperature so keep it refrigerated. Cover the cake with the cake dome so that the beautiful decoration and topping doesn’t get disturbed. 

If you would rather serve a simple homemade Chocolate Apricot cake, then you can just skip the decoration. You can also just fill and top the cake and not the sides. It will still taste very good and also look different. 

Finally, don’t forget to share with friends and family. 

Ingredients:

For the Cake-

• Cocoa Powder - 4 tablespoons 
• Boiling water - 6 tablespoons 
• Eggs - 3 
• Milk - 2 tablespoons 
• All Purpose flour - 12 tablespoons 
• Baking Powder - 1 rounded teaspoon plus 1 + 1/8 teaspoons
• Butter – 4 Oz, softened 
• Superfine Sugar – 1 ¼ cups 

Tip: You can just use regular granulated sugar like I did. Just put it in a zip lock bag and beat it a couple of times with a mallet or rolling pin to crush it.

Icing and Filling:

• Chocolate – 1 cup, chocolate chips or bar broken into small pieces
• Heavy Cream – 1 cup
• Apricot Jam – 3-4 tablespoons 
• Dried Apricots – 10-12 pieces

Directions:

• Pre-heat the oven to 350 F.
• Grease two 6-inch cake pans. To make a tiered cake, use one 9 inch and another 6-inch pan. Line them with parchment and grease again.
• This cake is prepared in an all in one method, attach the stand mixer bowl and the beater.
• Add the Cocoa Powder and boiling water into the stand mixer bowl, and mix well to make a paste. 

• Add the Eggs, followed by the Butter then Sugar.
• Add the Flour, Baking Powder and Milk.

• Start beating on the lowest speed and continue till it is beautifully smooth. 
• Divide the cake mixture into two portions for the two 6 inch pans (Tip: If using a 9-inch pan, make sure to keep one portion a little more than the other).
• Bake in the pre-heated oven for about 22-25 minutes until well risen. 
• Transfer to a cooling rack and cool for ten minutes. 
• To turn out, loosen the sides of the tin with a palette knife. 
• Turn the cake over on a mitten then turn it on the cooling rack (do not peel the parchment paper right now).

To Prepare the Icing and Filling (Ganache):

• Boil the Heavy Cream in the microwave for 2 minutes on High.
• Add the chocolate and stir well with a whisk until the chocolate is melted and the mixture looks smooth. 
• Set aside and allow to become cold and almost set.

To Assemble and Decorate:

• Spread the tops of each cake with 1 ½ - 2 tablespoons of Apricot Jam. 

• Divide the Ganache into 4 parts.
• Spread the tops of each cake with one part of the Ganache. 

• Coat the sides of the cakes with one portion of the Ganache. 
• Dip the Dried Apricots in the remaining Ganache and stick all around the cake.

Tip: If you want to skip the decoration, just divide the Ganache into two parts for the two cake layers. Spread, set and enjoy.

We enjoyed the leftover Sacher Torte the next morning with a cup of coffee.

Recommended Reading (Some recipes with Chocolate):

• Chocolate Ganache - Low Carb Dessert
• Black Forest Gateau
• Chocolate Coconut Cake
• Shave Chocolate with a Peeler
• Chocolate Raspberry Cake
• Chocolaty Chocolate Chip Muffins
• Chocolate and Vanilla Half and Half Muffins
• Chocolate Sponge Cake with Salted Caramel Buttercream
• Simple Chocolate Cake
• Delicious Chocolate Orange Muffins
• Chocolate Whipped Cream Frosting
• Prepare the Chocolate Glaze
• Basic Kitchen Measurements
• Chocolate Chip Walnut Cookies
• Remember the characteristics of a good quality Cake
• Mary Berry’s Victoria Sandwich Cake
• Martha Stewart’s Classic Pound Cake