Needless to introduce you the Sacher cake! It’s chocolatey, it has apricots, it’s moist, packed with taste and just a classic that will never die. Well, this Sacher loaf cake is kinda the same thing, except it comes in the form of a loaf cake which is easier to store and slice, it keeps sealed in a box for a longer time than a cake would.
The batter itself is buttery and packed with bits of chocolate that melt while baking, as well as bits of dehydrated apricots which get so moist and plump in the oven. When you slice into this cake you get a gorgeous slice of chocolate goodness that goes so well with a glass of milk!
Sacher Loaf Cake
- 200 g butter (softened)
- 150 g powdered sugar (sifted)
- 4 eggs (room temperature)
- 175 g all-purpose flour
- 5 g baking powder
- 45 g cocoa powder (Dutch processed)
- 2 g salt
- 150 g dark chocolate chips*
- 80 g dry apricots (diced)
- Combine the butter and sugar in a bowl and mix for a few minutes until light and fluffy.
- Stir in the eggs, one by one, mixing well after each addition.
- Sift the flour, baking powder, cocoa powder and salt together then incorporate this mix into the batter.
- Finally, on low speed, add the chocolate and apricots and mix to combine.
- Spoon the batter in a loaf pan that has been greased and lined with baking paper beforehand.
- Bake in the preheated oven at 165C for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool down in the pan then slice and serve.