Sacher cake (Sachertorte) is best enjoyed by pairing its dense, rich chocolate and thin, subtle apricot jam layers with a generous side of unsweetened whipped cream, known in Austria as Schlagobers. The cream cuts through the intense chocolate richness, adding moisture and creating a balanced, creamy texture.
Café Sacher Wien. Experience the famous Viennese coffee culture the Sacher way. The Café Sacher offers the perfect setting to sample the typical Viennese coffeehouse atmosphere – complete with a slice of Original Sacher-Torte.
For maximum flavour, most cakes should be served at room temperature, where their aromas can freely reach your nose. (It's the same reason we let red wine warm up and cheese come to room temp – cold mutes flavour and aroma perception.)
What's special about Sachertorte is its iconic status as Vienna's signature cake, featuring a dense chocolate sponge, a distinct layer of apricot jam, and a signature dark chocolate glaze, famously served with unsweetened whipped cream to balance its richness. Its allure comes from its simple yet refined balance of bitter chocolate and sweet apricot, its rich history (created by Franz Sacher in 1832 for Prince Metternich), and the closely guarded secret recipe maintained by Hotel Sacher, leading to a famous "chocolate cake war" with rival Demel.
What is the difference between Sachertorte and chocolate cake?
Sachertorte is a specific, dense Austrian chocolate cake known for its distinct apricot jam layer and glossy chocolate glaze, setting it apart from general chocolate cakes which are typically lighter and frosted, with Sacher's key differences being its unique texture (using melted chocolate, less flour/nuts) and the tart fruit contrast against rich chocolate. While both are chocolate cakes, Sacher Torte is defined by tradition, a specific ingredient balance, and that signature apricot/chocolate combo, making it richer, less fluffy, and balanced by fruit.
As Rick Rodgers writes in his book Kaffeehaus, “for this reason, Sachertorte is always served with a big dollop of lightly whipped, gently sweetened, heavy cream. You are actually supposed to dip each bite of cake into the cream to moisten it before eating.
A 1-2-3-4 cake is all ratio: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. It's the kind of recipe you remember by heart, but it's not without its quirks. Four eggs bring structure and richness, yes, but also protein, which can lead to a cake that's more dry than delightful.
There's a reason why it's customary to drink a coffee with sachertorte in Vienna (or with any cake)—it helps cut through the sweetness and lifts your palate after each chocolatey bite.
Sachertorte, a type of chocolate cake filled with fine apricot jam, is among the list of Vienna's well- renowned desserts. It was invented by and named after an Austrian confectioner called Franz Sacher in 1832 for Prince Klemens Wenzel von Metternich in Vienna.
The Alimentarium Food Museum in Vevey, Switzerland has on display the worlds oldest cake, which was sealed and vacuum-packed in the grave of Pepionkh, who lived in Ancient Egypt around 2200 BC. The 11cm 4¼in wide cake has sesame on it and honey inside, and was possibly made with milk.
How long does a Sacher Torte keep? A properly made Sacher Torte will keep at room temperature for 2-3 days or refrigerated for up to a week. The glaze actually helps preserve the cake by sealing in moisture. Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.
Dating back to 1832, when a young apprentice pastry chef, Franz Sacher, rose to the occasion, crafting a decadent chocolate cake with apricot jam filling and chocolate ganache. This creation, made for an Imperial Chancellor's dinner, soon became a favorite at the Austrian court.
Is it better to leave a cake in the fridge or on the counter?
Does cake need to be refrigerated? Most cakes, including those made with buttercream frosting or ganache, don't need to be refrigerated — in fact, they'll actually become stale more quickly in the fridge, since the colder temperature causes the starch molecules to crystallize. There are a few exceptions, however.
Why was Marie Antoinette saying "Let them eat cake"?
The French phrase mentions brioche, a bread enriched with butter and eggs, considered a luxury food. The quote is taken to reflect either the princess's frivolous disregard for the starving peasants or her poor understanding of their plight.
Can I eat cake that's been in the fridge for a week?
Most sponge cakes can last up to one week in the fridge, depending on their ingredients and storage method. Cheesecake and cakes with cream cheese frosting should be consumed within three to four days of refrigeration. Cakes with fresh fruit or dairy need immediate refrigeration to prevent spoilage.
It is so tempting to slice into a cake while it is still warm! But cakes will stay moist longer and slice better the next day, or at least after it is cooled to room temperature. Why? Cutting a cake too soon lets too much moisture escape and dries it out.
