Sacher Cake
A classic Viennese chocolate cake layered with apricot jam and finished with a chocolate mirror glaze.
Ingredients
Sacher cake (baked)
1
Dessert syrup (kirsch for flavoring)
Apricot jam
Ganache
Chocolate glaze
Dark chocolate (grated)
Instructions
1
Layering and moistening
Trim the cake and cut it horizontally into two layers. Moisten both layers with the kirsch syrup.
2
Filling
Spread apricot jam between the two cake layers.
3
Ganache coating
Spread ganache over the top and sides of the cake, smoothing it very evenly.
4
Chilling
Chill the cake until the ganache hardens.
5
Glazing
Place the cake on a tray set over a wire rack. Pour the warm chocolate glaze over the cake. Smooth the top with a spatula and gently tap the tray to level the glaze. Chill until set.
6
Trimming
Remove the cake from the rack, trim the bottom edges with a knife, and place it on a cake board.
7
Decorating
Pipe the word "Sacher" in the middle of the cake with extra ganache. Press the grated dark chocolate onto the bottom sides of the cake.
