Ingredients

For the chocolate cake

Dry Ingredients:

1⅓ cups All purpose flour/ Gluten free Flour of your choice

½ cups Cocoa powder Unsweetened

⅔ cups Granulated sugar

⅔ cups Brown sugar

1 teaspoon Baking soda

1 teaspoon Baking powder

½ teaspoon Salt

Wet Ingredients:

⅓ cups Avocado oil

2 Eggs Room temperature

⅔ cups Milk Room temperature

½ cups Coffee Freshly brewed strong coffee, room temperature

Chocolate ganache glaze

½ cups Dark chocolate Good quality semi sweet chocolate

½ cups Heavy cream

2 teaspoon Unsalted butter Room temperature

Filling

Apricot jam blend

Method:

Make the chocolate sponge

Heat the oven to 425°F and prepare baking tin with parchment paper.

Whip together the wet ingredients for 1-2 minutes: Room temperature egg, oil, sugar, coffee and milk.

Sift dry ingredients in a bowl : Flour, baking powder, baking soda, cocoa powder and salt.

Pour wet ingredients over dry ingredients until combined then pour cake batter into the prepared baking tin.

Reduce oven temperature to 356°F. Bake for 50 min or until a toothpick inserted comes out clean.

Cool the chocolate sponge on the cooling rack. Cut it horizontally into half and chill in the refrigerator for about 30mins.

Assembling the Sachertorte cake

Gently heat Apricot Jam so it will be super smooth. Bring it to room temperature, thenlayer the jam on the bottom layer, then place the second layer on top and apply jam layer on top and on the sides.

Heat cream in a sauce pan on medium flame until simmering, Add chocolate and butter to it and let the two sit for a minute then stir, then stir in butter until smooth. Bring it to room temperature.

Chocolate ganache should not be too runny and it should not be too thick either, but just free flowing to pour over the cake.

Pour the ganache on the cake and also on the sides. Smooth the top and let the ganache come all the way to the sides.

Refrigerate for 10 minutes for the chocolate glaze to set.

Serve the cake fresh or store for 2-3 days at room temperature or refrigerated.