Chocolate Cake (with Sacher Torte Variation)
Indulge in this rich and fluffy chocolate cake, which can be transformed into an authentic Sacher Torte with a few simple steps. It’s perfect for the holidays, especially when paired with a luscious layer of chocolate ganache and raspberry jam.
Equipment
- 8-inch (20-cm) round cake pan
- Mixing bowls
- whisk,
- Sifter
- Cooling rack
- spatula
Ingrediënten
For the cake:
- 1 cup 240 g vanilla soy or other nondairy yogurt
- ½ cup 120 ml canola oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure chocolate extract optional
- 1¼ cups 155 g all-purpose flour
- 1 cup 120 g powdered sugar
- ¼ cup 20 g unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- Nonstick cooking spray
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) round cake pan with nonstick cooking spray.
- In a large bowl, whisk together the yogurt, oil, vanilla extract, and chocolate extract, if using.
- Sift the flour, powdered sugar, cocoa powder, baking powder, and salt on top of the wet ingredients.
- Stir gently to combine, being careful not to overmix.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 1 hour on a cooling rack before attempting to remove.
- Chill the cake overnight for the best texture.
Variation for Sacher Torte:
- Double the cake recipe and bake in two separate 8-inch (20-cm) round cake pans.
- Spread ¼ to ½ cup (80 to 160 g) all-fruit raspberry jam on one of the cakes, then top with the second cake.
- Double the Chocolate Ganache or use a single recipe of Chocolate Agave Frosting to cover the top and sides.
- Let the cake cool for several hours before serving.
- It tastes even better the next day!
Notes / Tips / Wine Advice:
Serving Tip:
Dust with powdered sugar for a simple finish or serve with fresh berries and whipped cream for an indulgent treat.Wine Advice:
Pair with a glass of red wine, such as a rich Cabernet Sauvignon or a sweet dessert wine like Port, to complement the cake’s chocolatey richness.Nutritional Information
Calories: 290 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 14 g | Fiber: 4 g | Sugar: 20 g | Salt: 0.3 g
