Recipe Source: The Chicken and the Egg: A Family Cookbook
Prep Time: 1 hour
Cook Time: 30 minutes
Bake something sweet for your loved one this Valentine’s Day. This Sacher-Torte is the perfect rich and delicious indulgence, created using our popular Community® Dark Roast.
Preheat oven to 350 degrees.
For the cake:
2 ounces unsweetened chocolate
3 tablespoons vegetable oil
¼ teaspoon salt
½ cup hot Community® Dark Roast coffee
1 cup sugar
¼ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup all-purpose flour
½ cup apricot preserves
1 teaspoon brandy extract
For the chocolate frosting:
5 ounces semi-sweet baking chocolate
4 teaspoons solid vegetable shortening
In the top of a double boiler, stir chocolate, oil, salt and coffee over barely simmering water until blended. Pour mixture into the large bowl of an electric mixer and add sugar, egg, buttermilk, baking soda and vanilla. Beat on medium speed until well blended.
Add flour and continue beating for 5 minutes, occasionally scraping sides down with a rubber spatula. Pour into a greased and floured 8-inch cake pan.
Bake in 350 degree oven for 30 minutes or until cake begins to pull from sides of pan. Set on rack to cool and then remove from pan. Cut cake in half horizontally to make two layers. Combine apricot preserves and brandy extract; spread evenly over bottom layer of cake. Set top layer in place and put cake on a rack.
To make the chocolate frosting, in the top of a double boiler over barely simmering water, add semi-sweet baking chocolate and solid vegetable shortening until melted. Slowly pour chocolate frosting onto the center of the cake so it flows over the entire surface. With a spatula, guide icing down over sides of the cake to coat smoothly. Chill at least 30 minutes or until the icing is set.
Using a wide spatula, loosen cake from rack and gently slide onto a serving plate. Return to room temperature to serve.