It was my brother’s birthday over the weekend so obviously I had to make him a big, fat birthday cake. I stumbled across this Sachertorte recipe whilst perusing one of my mum’s cook books and thought I’d give it a go.
Sachertorte is an Austrian chocolate cake laced with brandy to give it a rich, luxurious taste. It’s usually covered with chocolate ganache but I decided to smother it in chocolate buttercream instead which works just as well. A great recipe for any celebration cake.
It’s also a bit of a tradition in our family to decorate birthday cakes with chocolate Minstrels so how could I not…
Sachertorte (makes 12-16 slices):
- 175g unsalted butter
- 225g dark chocolate (at least 70% cocoa solids)
- 175g golden caster sugar
- 5 eggs
- 3 tbsp cocoa powder
- 125g self-raising flour
- 2 tbsp brandy
Chocolate Buttercream Icing:
- 600g icing sugar
- 200g unsalted butter
- 80g cocoa powder
- 80ml milk
Grease and line a 20cm cake tin with baking parchment and pre-heat the oven to 190C (170C fan). Melt the chocolate over a pan of boiling water until smooth. Leave to cool for 5 minutes.
Mix butter and sugar together and gradually beat in two thirds of the eggs. Sift in the cocoa powder and 3 tbsp of flour then gradually beat in the remaining eggs then fold in the remaining flour. Pour in the melted chocolate and fold into the mixture. Pour in 2 tbsp brandy and stir to combine.
Pour mixture into the cake tin and spread out evenly. Bake for 45 minutes until an inserted skewer comes out clean. Remove cake from tin and leave to cool on a wire rack.
To make the chocolate buttercream, sift icing sugar and cocoa together and cream together with butter. Gradually pour the milk into the mixture until the icing becomes smooth.
Once the cake is completely cool use a cake cutting wire to cut the cake in half. Spread a quarter of the icing on top of one slice then sandwich the other piece on top. Turn it upside down so the top of the cake is flat. Cover the rest of the cake with icing and decorate with Minstrels.
Happy Birthday x