53. Triple Layer Sachertorte – why have 1 layer when you can have 3?

Not one that I made earlier unfortunately but one hell of a triple layer Sachertorte in Berlin

Not one that I made earlier unfortunately but this is one hell of a triple layer Sachertorte that I ate in Berlin

What’s more indulgent and luxurious than a Sachertorte? Surely a triple layer Sachertorte beats them all hands down. Why have merely one layer when you can have three? The Berliners had the best idea and yes I stole it, nay, lovingly recreated it at home for my friend Adam’s 30th birthday present.

Oh dear it's all gone a bit wrong, but here's my SacHER torte. Check out that glossy ganache (and ignore my terrible chocolate icing skills...)

Oh dear it’s all gone a bit wrong, but here’s my SacHER torte. Check out that glossy ganache (and ignore my terrible chocolate icing skills…)

Sachertorte was invented in Vienna, Austria and although I’m still yet to visit the country I thoroughly enjoy it’s food. One of my very first around the world in 80 bakes, bakes was indeed a 4 foot pastry monster, also known as the Viennesse Apple Strudel.

I did another one... just one layer to see if I could get it right... shhh don't tell anyone

After all of that I had to make myself a one too … just one layer to see if I could get it right… shhh don’t tell anyone

A very rich and dense chocolate cake, two layers of Sachertorte are usually sandwiched together with apricot jam and chocolate ganache. But for this extra special version I made 3! Well it is a special birthday after all and I had been promising Adam a triple layer Sachertorte for sometime.

Here's a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

Here’s a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

It’s an almost flourless sponge, made mainly from almonds, so it can cope with a bit of handling (or slicing into more layers). It also benefits from a heavy layer of ganache to retain moisture in the sponge.

Melt the chocolate

Melt the chocolate

There’s a lot of real chocolate in this cake, so it’s as chocolately as it’s ever going to get, rather than just adding cocoa powder. This is the real deal. Using a bain marie is the best way to melt chocolate (in my opinion) without burning it. Melt the chocolate gently with a bowl suspended over a pan of boiling water.

Beat together the sugar and butter

Beat together the sugar and butter

Once the chocolate is melted, leave it to cool slightly whilst you beat together the butter and sugar until it’s light and fluffy.

The slightly cooled chocolate can then be beaten into the melted chocolate along with the vanilla extract.

Beat in the chocolate - sachertorte

Beat in the chocolate

Then whisk in the egg yolks one by one until the mixture is nice and thick.

Beat in the eggs - sachertorte

Beat in the eggs

The ground almonds and flour can then be introduced and folded into the chocolatey egg yolk mix.

Whisk egg whites

Whisk egg whites

If like me you have a stand mixer you can do a little cheat here. I used my hand held electric whisk to the egg whites to a fluffy state whilst I set my Kitchenaid to task whisking mix the chocolate and egg yolks together in a separate bowl. This helped to save a bit of time and energy on my part. Don’t worry if you don’t have a stand mixer however you could easily whisk your egg whites after you’ve finished the egg yolk mix.

The egg whites need to be whisked to incorporate as much air into them as possible as this cake doesn’t have any other raising agent to help it do the job. The whites should be whisked for about 2-3 mins at a slow speed until frothy and bubbly. Then increase the speed to high and continue to whisk for about 4-5 minutes, until the whites are stiff but not dry.

Fold into the egg whites

Fold the chocolate mix into the egg whites

Add a good dollop of the chocolate egg yolk mix to the egg whites and fold in gently to help loosen the mixture up. Then carefully spoon the rest of the chocolate mix into the egg whites and fold in, very gently ,to preserve as much air as possible in the mixture.

Pour into the tin

Pour into the tin

Once it’s all combined (and there’s no tell tale spots of egg whites floating about) the batter is good to go. Carefully pour the batter, (holding the bowl as close to the tin as possible so you don’t knock any of the air out of the mixture) into a greased and lined 9 inch round tin and smooth the surface down with a spatula, making sure there’s no holes or lumps. Bake the cake in the centre of your preheated oven at 180 degrees C for 40-45 minutes.

Baked Sachertorte

Baked Sachertorte

Once the cake is thoroughly cooked, you can tell this as a cocktail stick when inserted will come out clean, the cake will shrink back from the sides of the tin slightly and when pressed in the centre the cake will spring back. Leave it to cool in the tin slightly and then tip it out onto a wire cooling rack.

You may remember the Sachertorte from the Great British Bake Off technical challenge in series 2. Mary Berry insisted that you had to use the top of the cake so it had to be as flat as can be. I’m not that strict so I use the lovely flat bottom of the cake as my smooth top, although either end of the cake would be fine to use, as it was in fact rather flat.

Sliced in 3 layers

Sliced in 3 layers

The cake really needs to be entirely cold before you take a knife to it. I’ve learnt this lesson the hard way and broken many a cake cutting into it while it’s still warm too eager to start the layering process. It always ends in tears and much smaller cake than I envisioned. So patience my friend and a really sharp knife.

I find it easier to swivel the cake round and hold the knife in the same place to (attempt) to get an even slice. I find it easier to cut the top layer off first and work my way down. Using a palette knife to support the cake to carefully lift each layer off and pile them up on a plate.

Ganache Mixing

Ganache Mixing

While your slicing up your cake into 3 layers, pop the cream in a pan and heat  it to almost boiling point. Take it off the heat and add two thirds of the the broken dark chocolate. Keep stirring the ganache until the chocolate is fully melted and add the final third of the chocolate. Continue to stir until it’s glossy and smooth.

First layer all jammed up

First layer all jammed up

As this was a birthday present I bought a cake board to pile the cake onto. I sterilised the board with a little orange brandy, to get the party started. Taking the bottom layer (which technically was the top of the cake previously when it was baking in the tin…confusing?) I sat the sponge on top of a splodge of warm apricot jam on the cake board to hold it in place. The jam must be heated to make it extra runny and also to sterilise it, as you want your cake to keep well. 40 seconds in the microwave should do it, but don’t boil the jam!

Ganache Layer

Ganache Layer

Smear a generous coating of warm apricot jam onto the sponge, to act as a barrier against the ganache so it doesn’t seep too far into the sponge. Then add a nice layer of ganache and plop the next sponge layer on top. Repeat for the next 2 layers.

Glazed and stacked triple layer sachertorte

Glazed and stacked triple layer sachertorte

The final layer will need to be neat and tidy so pour the ganache all over the top of the cake and using a palette knife and gravity encourage the ganache to run down the side of the cake. You may need to even things up a little, holding the palette knife vertically and pressing it gently into the side of your cake, run the knife around the side of the cake to straighten up the edges.

Hairdryer at the ready

Hairdryer at the ready

The ganache may start to set before you want it to, so keep a hairdryer to hand (yes a hairdryer- I haven’t lost my mind honest) to heat the ganache a little and allow you to continue to work with it. You can always tip the cake slightly to let the ganache flow around the top of the cake.

Ganached and glossy

Ganached and glossy

Undoubtedly you will get ganache everywhere at this point, on your face, in your hair, up your arms and all over the kitchen, but that’s part of the fun. Keep some paper towels close by to mop up any spillages and to wipe excess chocolate off your palette knife. You’re also going to need a damp paper towel (or 10) to wipe the excess ganache off the cake board. Apparently it’s a really clever idea to put pieces of greaseproof paper under the sponge to catch the ganache which can then be disposed of later on. Or if your cake board is entirely flush to the cake (like mine), you could pop it on a wire cooling rack and let the ganache drip onto a plate underneath, ready to be used again, or eaten with a spoon (I’ll let you decide).

Sack the chef

Sack the chef

The pièce de résistance. The chocolate ‘Sacher’ signature. The name of this wonderful cakes creator. You need milk chocolate to contrast against the dark ganache, melted and in a piping bag. Or like me you may use a sandwich bag with the tip snipped off. You only have one attempt at this, unless you fancy re – ganaching your entire cake, so no pressure. I made a right hash of it (sorry Adam) as my piping/sandwich bag exploded half way through dripping unslightly chocolate onto the cake which then had to be incorporated into the signature.

oh dear it all went a bit wrong but here's my SacHERtorte...

Sack the Chef. Check out my very neat s – a and c

Well my signature is certainly distinctive. But on a positive note the ganache is extremely glossy and mostly smooth. Perhaps I should have stopped while I was ahead… Please note how nice and neat the ‘S’ ‘a’ and ‘c’ are. Maybe it’s a subliminal message to myself SacHER!

Triple Layer Sachertorte! Happy Birthday Adam!

Triple Layer Sachertorte! Happy Birthday Adam!

Anyways I’m sure your chocolate handwriting skills will far surpass mine. I’m assured that it tasted lovely despite how rustic it actually appeared…  I boxed it up and delivered it complete with sparkler candles to wish Adam a very happy 30th Birthday!

Cake delivery!

Cake delivery!

I wanted to try making a traditional one layer Sachertorte just to make sure I could definitely do it right, second time round and definitely not because I’m a greedy guts. I absolutely love this cake. It’s a moist sponge and improves (as most cakes do) when left for a day or two to cut it.

I did another one... just one layer to see if I could get it right... shhh don't tell anyone

I did another one… just one layer to see if I could get it right… shhh don’t tell anyone

I must admit that home made was actually more moist than the shop bought cake we sampled in Berlin. The apricot jam infuses the chocolate with a gorgeous fruity flavour, balancing out the slightly bitter dark chocolate ganache with the sweetness of the jam. The ganache is smooth and luxurious and means the sponge keeps really well.

Here's a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

Here’s a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

One thing to note, if you store your cake in the fridge your ganache will lose it’s shine so it’s best to keep it at room temperature if you want to see it glisten in the birthday candle light. It’s a classic celebration cake that will be loved by everyone.

Things that I used to make my Triple Layered Sachertorte

The Cake

Preheat the oven to 180 degrees C
One greased and lined 9 inch round tin

  • 140g dark chocolate (at least 70% cocoa solids)
  • 140g butter
  • 115g caster sugar
  • ½ tsp vanilla extract
  • 5 eggs
  • 85g ground almonds
  • 55g plain flour

Bake for 40  minutes at 180 degrees C

The Ganache

  • 140g plain chocolate
  • 200ml double cream

The Filling

  • One jar of apricot jam, heated

The Writing

  • 25g melted milk chocolate

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100 Boozy Birthday Cupcakes and Counting

We have been busy bees recently. I put some of our wedding present vouchers to very good use and invested in a beautiful Candy Apple Kitchenaid Mixer. I have christened her Joni and she has already proven her weight in gold.

Introducing Joni my candy apple buttercream dream making machine Kitchenaid mixer

Introducing Joni my candy apple buttercream dream making machine

My 30th birthday was approaching fast and wanting to mark the occasion my friend Jill (who’s birthday just so happens to be the day before mine!) and I decided to have a little soiree at our local pub. Cupcakes seemed to be a good option for a gathering, so we didn’t have to worry about plates, knives and such like. It also meant that we could go a bit mad with the flavour combinations too.

What a lucky birthday girl I am with 2 surprise birthday cakes!

On my actual birthday! What a lucky birthday girl I am with 2 surprise birthday cakes from my mam and my sister. We’re not going to go hungry. EVER.

The week before our birthdays, Jill and I spent a merry evening baking everything in sight. Modifying Hummingbird Bakery recipes to our hearts content. It’s amazing what can be achieved in 3 hours by two 29 year old girls, armed with a Kitchenaid and a bottle of prosecco. We got very creative indeed.

How many cupcakes can 2 girls make in less than 3 hours whilst drinking a bottle of fizz??

How many cupcakes can 2 girls make in less than 3 hours whilst drinking a bottle of fizz?? There’s still more in the oven…

We baked well over 100 cakes and still made it to the pub afterwards to meet our husbands. I must admit we sampled rather a few along the way so not all of the cakes made it into our freezers to await their icing. It’s hard to resist when you’ve got cupcakes hot out of the oven dancing in front of your eyes.

The beginnings of Pina Colada Bundt cakes from a genuinely German Gugelhupf tin!

The beginnings of Pina Colada Bundt cakes from a genuinely German Gugelhupf tin! Soaking in white rum syrup

The following week we defrosted our cupcakes and spent an entire day icing the lot, with lashings of buttercream, glitter and ganache. The results were very well received by our friends and the bar staff! The Jasmine green tea cupcakes were a surprise success after I accidentally  emptied the entire bottle of Jasmine Extract into the cupcake batter… They are the most fragrant cupcakes I’ve ever created. Perhaps an acquired taste for some and definitely an excellent air freshener accessory.

Amaretto and Coconut Snowball cupcakes

Amaretto and Coconut Snowball cupcakes – my personal favourite. I shall be rolling many more cakes in coconut in the future

Our 30th birthday party cupcake table

Our 30th birthday party cupcake table! (From left to right; coconut mini bundt cakes, amaretto snowballs cakes, pina colada bundts, jasmine green tea, double chocolate, more jasmine green tea, amaretto sours, and peppermint cream cupcakes,)

Amaretto Sour Swirl Cupcakes

Amaretto Sour Swirl Cupcakes

Pina Colada Gugelhupf cakes

Pina Colada Bundt (Gugelhupf) cakes

Extremely fragrant Green Tea and Jasmine Vintage Rose Swirl Cupcakes (With obligatory birthday glitter and lustre powder)

Extremely fragrant Green Tea and Jasmine Vintage Rose Swirl Cupcakes (With obligatory birthday glitter and lustre powder)

Double chocolate Cupcakes complete with golden lustre, glossy ganache and white chocolate hearts

Double chocolate Cupcakes complete with golden lustre, glossy ganache and white chocolate hearts

Chocolate and Peppermint Cream Cupcakes

Chocolate and Peppermint Cream Cupcakes

Happy birthday to us! What a wonderful start to the new decade!

The Creative Cupcake Modification Method

I’m not entirely sure if this is the scientific way to create your own recipes but it seems to work for me. My basic understanding of creative baking is to find a recipe that works for you then add and subtract from it. Experiment to the extreme! My general guidelines are

  1. Don’t alter the specified oven temperature (unless you have to because you’re using a fan/non fan oven) cupcakes bake at around 170-180 degrees Celsius and should take about 20 minutes depending on the size of your cases
  2. Maintain the combination of wet to dry ingredients
  3. Use whatever is in your cupboards
  4. Feel free to double the quantities if you need to bake lots but be prepared to bake them in stages
  5. Naked cupcakes freeze really well and can keep for a month. Freeze them as soon as they’re cooled in freezer bags/Tupperware and this holds all of the moisture in sponge. Leaving you with a wonderfully moist cupcake when you choose to ice it later on.
  6. You normally need more buttercream than you think so again feel free to make a double batch!
  7. The more you beat buttercream the better it is.
  8. Feel free to experiment with shapes if you have a Madeleine tin, Gugelhupf or mini bunt tin they work really well too
  9. A squiggle of melted chocolate works wonders if you can’t be bothed to whip up buttercream to top your cakes and a sprinkle of coconut and glitter hides a multitude of sins

The Basic Cupcake Recipe

Makes 12-16 cupcakes (using cupcake not muffin sized cases)

For the sponge:
Rub together (using an electric whisk if you have one) the sugar, butter, flour salt and baking powder. When it all looks quite sandy beat in the wet ingredients including your choice of flavouring!

Then pour the smooth liquid batter into prepared cupcake cases in a muffin tin.
Bake for 20-25 minutes in the centre of the oven at 170 degrees celsius until golden brown and springs back when pressed. To be extra certain they’re cooked insert a cocktail stick and if it comes out clean it’s definitely done.

The Basic Cupcake Sponge Ingredients

  • 120g  (4½oz) plain flour
  • 140g (5oz/) caster sugar
  • 1½ tsp baking powder
  • A pinch of salt
  • 40g (1½oz) unsalted butter, at room temperature
  • 120ml (4½floz) milk
  • 1/4 tsp vanilla extract
  • 1 egg

Cupcake Roulette!
Choose from an array of flavour combinations such as

Green Tea

  • 3 Jasmine Green Tea bags steeped in 3tbsp just-boiled water (reduce the amount of milk by 3
  • Replace 30 ml of milk with jasmine extract

Vanilla

  • 1 vanilla pod
  • Replace caster sugar with vanilla flavoured sugar (if you have pre-prepared some but if not don’t worry!)
  • 1 tsp vanilla extract

Amaretto

  • Replace 40ml of milk with amaretto
  • You can also add almond extract for extra oomph

Amaretto Sour

  • Replace 40ml of milk with amaretto
  • Add 1 tsp lemon extract
  • Add zest of one lemon

Coconut

  • Replace 25g of flour with desiccated coconut
  • Use coconut milk instead of normal milk

Chocolate

  • Replace 20g of flour with cocoa powder

Lavender

  • Steep the milk in 1 tbs of dried lavender flowers overnight
  • Infuse the sugar with 2tbs of dried lavender flowers for a week
  • Sieve the lavender petals out of the sugar and milk before use
  • Blitz 1 tsp of lavender into the sugar before use

Rose

  • same as lavender but using dried rose petals
  • Replace 1 tbs of milk with rose water

Piña Colada

  • Replace 40ml of milk with Malibu
  • Replace 25 g of flour with desiccated coconut
  • Use coconut milk instead of milk
  • (soak cupcakes in rum syrup whilst still warm)

Chocolate Brandy

  • Replace 40ml of milk with brandy
  • Replace 20g flour with cocoa powder

Orange

  • Use orange extract instead of vanilla
  • Add orange zest

The possibilities are endless! Create your own flavour combinations!!

You could choose your own favourite liquor, (Gin?)  cordial (sasparilla, blackcurrant), extract (Orange Blossom, violet), and just follow this idea. I’m very tempted to create some Brandy Alexander cocktail cupcakes very soon…

Then to choose your topping to enhance your flavour combination even further…

 

The Basic Buttercream Recipe
Depending on your style of icing you may want to double the quantities of buttercream. Piping swirls and roses uses a lot more icing than creating a palette knife swirl.

  • 25 ml milk
  • 250g icing sugar
  • 80g unsalted butter, softened

Icing Flavour Options

Vanilla

  • 1 tsp vanilla extract

Amaretto Sour

  • Replace 25 ml milk with amaretto
  • 1 tsp lemon extract
  • Zest of 1 lemon

Coconut

  • use coconut milk

Peppermint

  • Use 1 tsp peppermint extract

The General Buttercream Guidelines

You can see here the rules are simple. Add whatever flavour extracts you like. Substitute milk for liquid or boozy flavourings.  Zests are good to add as they are dry so won’t effect the consistency of the buttercream. If your icing is looking a bit sloppy beat in some more icing sugar and return it to the fridge to set a bit if it’s too runny.

Use a piping bag and star shaped nozzle to pipe swirls,  Mr Whippy peaks, stars or roses onto your cupcakes. Or use a palette knife to smooth a swirl of buttercream onto your cakes.

Syrup

If you would like extra moist cakes you can add a syrup to the sponge whilst it’s still warm.

Tropical White Rum Syrup

  • 200ml white rum
  • 60g sugar

Warm the sugar and rum in a pan over a low heat. Simmer it until it’s reduced by half in volume. Once cooled pour over your cakes. Allow it to soak in before icing your cakes. Feel free to use other flavours too! Lemon juice, rose water, cordial etc make a really good syrup!

Colourings

Using a cocktail stick add a couple of drops of your food colour gel of choice and beat until its fully incorporated. You can always add more if needed.

If you want to swirl 2 colours together, split your buttercream in half. Colour each half whatever you fancy. Pipe one colour buttercream down one side of a piping bag and then pipe the different colour down the other side of the bag. You will then get a lovely swirl of colours on you cupcakes when piping the two colours simultaneously from the same bag!

Chocolate Ganache

  1. Heat up 300ml of double cream to just about boiling
  2. Take it off the heat
  3. Smash up equal amount of dark plain chocolate 300g
  4. Stir the chocolate into the hot cream until completely smooth
  5. Spoon a generous blob onto cupcakes and let gravity do the work to create a smooth level shiny ganache top

You could use white chocolate if you add more white chocolate to the mix as it contains less cocoa solids so it won’t set until there’s more chocolate than cream in the mixture.

  • 150ml double cream
  • 250ml white chocolate

Decoration
Arm yourself with a selection of…

  1. Sprinkles
  2. Glitter
  3. Desiccated coconut
  4. Chocolate shavings
  5. Hand made chocolate swirls (melt chocolate squiggle it onto some grease proof paper allow it to cool and hey presto fancy looking chocolate bits)
  6. Lustre powders
  7. Popping candy
  8. Pearls
  9. Cupcake wrappers (if you have some)

And go wild!

Cupcake Combinations That Work Well

  • Chocolate sponge and peppermint buttercream
  • Jasmine green tea sponge and vanilla buttercream
  • Chocolate sponge and chocolate ganache
  • Amaretto sour sponge and amaretto sour buttercream
  • Piña colada sponge and coconut buttercream
  • Amaretto sponge and coconut buttercream