When Master Chef Australia, season 4 was running in India, I took it up watching once the kids would go to bed. V would always ask me why I would watch it, since I cannot make almost all the dishes – they were either with eggs or non-veg which I don’t make or eat. My answer would be the same, I am watching for education – in recipes, techniques, possibilities.
In an episode, there was a blind tasting session, where contestants were asked to taste desserts & guess what they were. The person eliminated was not able to guess a chocolate cake – Sachertorte. This was the first time I had heard the name, I was quite intrigued to know what it was and why it would be difficult to guess.
When the opportunity presented itself in the form of my son’s 4th birthday, I knew what I was going to make. A sachertorte is a chocolate cake filled with apricot jam/ preserve & served with a dollop of whipped cream. It is a Viennese Dessert. It is usually 2 layered cake. The chocolate cake is a sponge which is dense and not overly sweet.
I used a mocha cake for the base as I’ve gathered in last few chocolate creations that coffee enhances the taste of chocolate cake. As I was using instant coffee powder, I added 1 cup milk to the batter to get get desired consistency. I reduced the quantity of sugar as we like our cake mildly sweet & I knew that my apricot preserve was quite sweet, so it would compensate.
Usually the cake is not soaked in syrup & gives the taste of dry & moist in-between bites. So I decided to soak the cake in sugar syrup as kids would not enjoy such a cake. I used Apricot Glaze recipe from Kaffeehaus by Rick Rodgers. I used water in place of rum as I was making this for kids.
The original cake is covered with chocolate glaze and has ‘sachertorte’ written with the same glaze and served. It is a very simple cake to look at. I tried to maintain the same simplicity.
I knew as long as chocolate is there most kids will love it, especially the birthday boy! We have kept him away from most junk food & he doesn’t demand them as well, and on rare occasions when he does, it is easy to divert him or pacify him. Chocolate is one indulgence we have allowed him for past 1 year but again in moderation. ‘Indulgence in Moderation.’
The cake rose beautifully and was deep & rich chocolate color. The kitchen was smelling wonderful – chocolatey & of baking! The taste was just out of this world. Ganache works beautifully always. Hubby placed a set of molded chocolates on top of it.
It was a big hit with kids. Though in the party there was just no time to click a snap of a perfectly sliced cake so here I put together what best I managed in the commotion of 30 people – kids & adults in a small place.
Eggless Chocolate Mocha Cake -
Recipe Source – loosely adapted from Bakin’ Without Eggs
- 2 1/4 Cups – APF
- 1 1/4 Cup – Sugar, granulated
- 3/4 Cup – Cocoa Powder
- 1 1/4 Tbsps – Baking Soda
- 1/2 Cup – Vegetable Oil
- 1 1/4 Cups – Buttermilk/ light plain curd
- 1 Tbsps – Instant Coffee Granules
- 2 tsps – Vanilla Extract
- 1 Cup – Milk/ Water (or use 1 Cup strong coffee decoction in place of instant coffee & milk)
- Pre-heat the oven to 180 C. Grease a 9″ springform pan.
- In a large bowl, whisk together flour, sugar, cocoa, instant coffee granules & baking soda.
- Add oil, vanilla, buttermilk & milk/ water. With a wooden spoon, stir until completely mixed.
- Pour the batter in the prepared pan. The batter will be liquid. Tap the pan against the kitchen counter to remove any air bubbles.
- Bake for 35 – 40 mins or till toothpick inserted near the center comes out clean.
- Remove the cake from oven. Allow to cool in the pan for 20 mins. Gently turn out on a wire rack.
Apricot Glaze -
Recipe Source – minimally adapted from Kaffeehaus: The Best Desserts from the Classic Cafe’s Vienna, Budapest & Prague
- 1 1/2 Cups – Apricot Jam/ Preserve
- 2 Tbsps – Water
- Bring the preserve & water to a boil in a small saucepan over medium heat, stirring often. Continue to stir & cook till the last drops that cling to the spoon are very sticky & reluctant to leave the spoon, about 2-3 minutes.
- Strain through a wire sieve, pressing hard on the solids. Use warm.
Assembling the Cake -
- Freeze the cake at least overnight wrapped in 2 layers of cling film. It allows slicing the layers much easier & neater. Slice the cake in 2 or 3 layers.
- Place the bottom cake layer on an 8″ round cardboard. Brush the top of the layer with apricot glaze. Place the second layer and repeat with juice & jam. Place the top layer on the cake. Brush the top & sides with remaining glaze. Allow to chill for around 30 minutes for the crumb coat to set in.
- Place the cake on wire rack & place a baking sheet lined with parchment sheet under the rack to catch any dripping chocolate.
- Make the chocolate ganache. It must be fresh & warm for even coating.
- Pour the warm ganache in the center of the cake. Working quickly, spread ganache with a large spatula or knife. Use big strokes to push ganache over to the sides of the cake. If there is any un-covered spot, cover with ganache.
- Let the ganache set. Then chill for atleast an hour before serving. Serve chilled.
Linking this to -
- New ‘U’ 2013 by Cooks Joy
- Bake Fest # 15 hosted by Sumee’s Culinary Bites
- Cooking with Love-Spouse guest hosted by Hema, event started by Sara
- Valentine’s Treat hosted by Cuisine Delights – from the original Spotlight Series
- Chocolate Lover by Daily Cuppa