Sacher torte
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Laura's Sacher Torte

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 -10
Author Giulia


Ingredients for the cake:

  • 1 jar of whole plain yogurt, 125 ml that you will use as a measurement cup
  • 1 jar of cold pressed seeds oil
  • 1 jar of unsweetened cocoa powder
  • 2 jars of caster sugar
  • 3 jars of plain flour
  • 3 eggs
  • 10 g of baking powder

Ingredients for the filling:

  • 1 jar of peach or apricot jam, not too sweet
  • 4-5 tablespoons of Maraschino, this time I used brandy

Ingredients for the frosting:

  • 200 g of dark chocolate
  • 200 ml of whipping cream


  • The process is simple: mix together all the ingredients with a whisk. A tip: sift flour and cocoa powder together, it will make it easier to mix all the ingredients.
  • Grease a 24-25 cm round cake mould, scrape in the batter and bake in preheated oven to 180°C for 40 minutes.
  • Once the cake is ready (always check it with a toothpick), remove from the oven, turn out the cake and let it cool down on a wire rack.
  • In the meantime, prepare the filling and the frosting.
  • Pour the liqueur and the jam on a small saucepan over low heat and warm it up.
  • Cut the cake in a half lengthwise Spread half of the cake with the jam, then sandwich with the other half cake.
  • Melt in a bain-marie the dark chocolate. Once melted, remove from the heat and whisk in the cream. Mix thoroughly and pour it over the cake, previously placed on a wire rack.
  • Let it rest in the fridge for an hour before slicing it.
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