Thursday 11 November 2021


Another week, another mate's birthday! And this time I rustled up a real cake classic, the super rich, super chocolatey, super indulgent Sacher torte! Well not quite, I am a decent baker but I am no future 'Great British Bake Off' contestant so I made a slightly simplified, yet no less tasty tray bake version! 

You still get the light, chocolatey sponge (thanks to a soft meringue mixed through the dough), a layer of apricot jam and of course the glossy dark chocolate ganache topping but there is zero hassle of cutting a cake in half or tempering the chocolate, in face I had this done and dusted, ready to surprise my friend with in a couple of hours on a Thursday evening. 

Even better the end result was super tasty, even for me who usually really doesn't love chocolate based sponges!

A tray that is sophisticated and will impress a crowd, no one needs to know it is super easy and quick to make ;)


  • 200g semi dark chocolate (I went for 54% cocoa)
  • 6 eggs separated
  • 2 cups plus 1 tablespoon (300 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 14 tablespoons (200 g) butter room temperature
  • 2 ¾ cups (300 g) powdered sugar
  • 1 teaspoon vanilla extract 
  • 1 cup (250 ml) milk room temperature
  • About 1 generous cup (300 g) apricot jam (ideally seedless)
  • 14 tablespoons (7 ounces or 200 g) butter cubed
  • 300g semi dark chocolate, chopped
  • 1 ½ tablespoons oil

  • Preheat oven to 170°C. 
  • Grease 40x32 cm baking tray with butter.
  • For the cake: beat egg whites until stiff peaks form, set aside. 
  • In a separate bowl, stir together flour, baking powder and salt and set aside. 
  • In a large mixing bowl, beat eggs yolks, butter, powdered sugar and vanilla until fluffy. 
  • Alternately add melted chocolate, milk and the flour mixture and beat on low speed to combine. 
  • Fold in one-third of the beaten egg whites, then fold in the rest of the egg whites.
  • Spread batter in prepared pan and bake for about 25 minutes. 
  • Test for doneness with a wooden toothpick. 
  • Cool completely in pan on a wire rack.
  • For the ganache: melt butter and chocolate in a double boiler or in one-minute intervals in the microwave. Stir until completely smooth. 
  • Stir in oil. 
  • Chill ganache until slightly thickened.
  • Gently heat the jam to thin it. 
  • Spread jam over cooled cake. 
  • Spread chocolate ganache over the jam and allow it to set before cutting cake.
  •  Stored at room temperature, cake bars will stay fresh for 2-3 days, in the refrigerator for up to one week.

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