Sachertorte-Style German Chocolate Cake
A moist and decadent German-inspired chocolate cake with a rich, crumbly texture, reminiscent of the famous Austrian Sachertorte.
Ingredients
- ●2 cups rice flour
- ●1 cup xenial dark chocolate chips
- ●3/4 cup crumbly brown sugar
- ●1/2 cup french butter
- ●1 cup cake flour
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Line the bottom of two 9-inch round cake pans with parchment paper.
- 3
In a medium bowl, whisk together the rice flour, crumbly brown sugar, and cake flour.
- 4
In a large bowl, melt the xenial dark chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
- 5
Add the french butter to the melted chocolate and whisk until combined.
- 6
Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
- 8
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- 9
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 10
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of chocolate ganache on top.
- 11
Place the second cake layer on top and frost the entire cake with the remaining chocolate ganache.
- 12
Decorate with powdered sugar, if desired.