This chocolate cake takes its inspiration from Vienna’s famous sachertorte while keeping the method more relaxed and approachable. Instead of trying to reproduce the closely guarded original, it combines a tender cocoa sponge with a generous layer of fruit jam and a shiny chocolate topping.

Served with unsweetened whipped cream, it makes an elegant dessert without requiring professional pastry skills.

<h3>Ingredients</h3>

Serves 8–12

- 200g plain flour

- 200g caster sugar

- 1 tsp baking powder

- ½ tsp bicarbonate of soda

- 40g cocoa powder

- 175g soft unsalted butter, plus extra for greasing

- 2 large eggs

- 2 tsp vanilla extract

- 150ml soured cream or single cream

- 150–200g peach or apricot jam

- 200g caster sugar, for the glaze

- 150g dark chocolate, containing at least 70% cocoa, chopped

- Unsweetened whipped cream, to serve

<h3>Prepare The Cake Tins</h3>

Heat the oven to 180°C, or 160°C fan. Grease and line two 20cm cake tins, preferably with removable bases.

Using two tins rather than baking one deep cake makes assembly easier and removes the need to slice the sponge horizontally once it has cooled.

<h3>Make The Chocolate Sponge</h3>

In a large bowl, mix the plain flour, caster sugar, baking powder, bicarbonate of soda and cocoa powder until evenly combined.

In a separate bowl, beat together the softened butter, eggs, vanilla extract and cream until the mixture becomes smooth and creamy.

Add the wet ingredients to the dry mixture and beat well until you have a smooth batter with no visible pockets of flour. The mixture can also be prepared in a food processor by combining the wet ingredients first and then adding the dry ingredients.

Divide the batter evenly between the two prepared tins and level the surfaces.

Bake for 25–35 minutes. The cakes are ready when a strand of dry spaghetti or a skewer inserted into the centre comes out clean.

<h3>Cool And Add The Jam</h3>

Once the cakes come out of the oven, leave them in their tins for about 15 minutes.

Carefully turn them out on to a wire rack and allow them to cool completely. Small cracks are not a problem because the chocolate glaze will cover the surface later.

When both layers are completely cool, spread 150–200g of peach or apricot jam over one sponge. Place the second layer carefully on top to create a neat sandwich.

<h3>Make The Chocolate Glaze</h3>

Put 200g caster sugar and 125ml water into a small saucepan.

Bring the mixture to a strong boil and cook for four minutes, stirring continuously until the sugar has dissolved.

Remove the pan from the heat and leave the syrup to cool for five minutes. This resting period is important because adding the chocolate too early can affect the consistency of the glaze.

Gradually add the chopped dark chocolate, stirring continuously until the mixture becomes thick, smooth and glossy.

<h3>Glaze And Serve</h3>

Leave the glaze until it is lukewarm and thick enough to coat the cake while still remaining pourable. Place the assembled cake on a wire rack and pour the chocolate glaze over the top, allowing it to run naturally down the sides. Use a flat spatula dipped in warm water to smooth the surface if necessary.

Leave the glaze to set completely before transferring the cake carefully to a serving plate.

Cut into slices and serve with a spoonful of unsweetened whipped cream. The combination of dark chocolate, soft sponge and sharp fruit jam gives the cake a rich but balanced flavour, while the cream keeps each serving light enough to enjoy as a finishing course.