Sachertorte

Cake

• 250g flour

• 66.67g cocoa

• 0.83 tsp bicarbonate of soda

• 1.67 pinch salt

• 250g sugar

• 316.67ml hot water

• 75ml oil

• 1.67 tsp orange juice

Glaze

• 166.67g chocolate

• 83.33g sugar

• 58.33ml water

• 333.33g apricot jam

Preheat oven Mix flour, cocoa, bacarbonate and salt for the dry mixture. Mix the sugar and hot water. Once sugar is disolved and oil and orange juice this makes the wet mixture. Mix the dry and wet together.

Place into 2 tins (they should be the same shape and size as you will be stacking the cakes) and bake for 15 minutes. Cool on rake for hour.

Heat jam in microwave until spredable. Place between the layers and coat the cake (take time to seal up cracks). Cool for 15 minutes.

Break up the chocolate into small pieces and mix with water and sugar. Microwave and stir till smooth. Allow to cool slightly before coating the cake (use a spatula if necessary).

Source: https://veganonboard.com/easy-vegan-sachertorte-viennese-chocolate-cake/