Coming to today’s cake , it is Sacher torte for the alphabet ‘S’ for A – Z Baking around the World.The original Sacher torte is a combination of two layers of soft and light chocolate cake separated by apricot jam and coated with a chocolate icing.This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. Sacher Torte is named after the Sacher Hotel in Vienna, where it was created.
A rich sinful dark chocolate cake makes me drool. It is my weakness. I do not enter pastry shops, I do not look at live chocolate cakes, simply because I want to avoid these, and if by chance I get one as a gift I like to eat a nice big piece, but can’t eat as hubby will give me that look. So after serving everyone and eating a small slice, I store one nice slice to relish when there is no one around. Well now this happens only once or twice in a year , which is fair , right ?
So for this chocolate cake I followed our master Gayathri’s recipe of chocolate cake , I filled the cake with Nutella spread, instead of the traditional apricot jam, and poured the chocolate icing over the cake. I adorned the cake with some chocolates. I placed the cake in the frig, so it could set and chill a little . I was waiting anxiously to finish clicking and eat the cake. Seriously I feel like a kid when it comes to these chocolate cakes. After the clicking session, Juhi and I both enjoyed that jumbo slice you see in the picture.
1 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
41/2 tbsp cocoa powder
3/4 cup sugar
1/2 cup milk
1/2 cup oil
1/2 cup curd
1/2 tsp coffee + 1/4 cup boiling water
1 tsp vanilla essence
Preheat oven to 175 degrees C.
Grease line and dust either two 7” pans or one 8” pan.
Mix flour, sugar, baking powder, baking soda and cocoa powder.
Make a well in the center and add oil, milk, curd and vanilla essence.Mix well till all ingredients are well incorporated.
Boil 1/4 cup water . add coffee and mix to the prepared batter. Mix well.
Pour the batter into prepared tins.
Bake for 30-35 minutes or until a skewer comes out clean.
Let the cake before filling or frosting it.
Apricot jam / Nutella spread
To make glaze we need one part chocolate and two parts cream.
Warm the cream and add the chocolate.
As soon as the chocolate melts and reaches a smooth consistency , pour it over the cake.
Here is a post to learn more on it.
Assembling the cake
If you have two cakes then place one on the turntable , else cut the 8” cake into two.
Spread a layer of apricot jam / Nutella.
Cover the cake with the second cake.
At this point you could cover the cake with apricot jam , though it is optional.
Pour the chocolate glaze.Decorate as you wish, I used a variety of chocolates.
Let the frosting set.