MOIST CHOCOLATE CAKE

The world-famous Sacher torte was created in the nineteenth century and is a speciality of the Hotel Sacher in Vienna.  The original recipe is still a closely guarded secret, but many variations have been introduced.  It is basically a moist chocolate cake coated with apricot jam and decorated with thick layer of dark chocolate glaze.  On a visit to Vienna I decided to taste the genuine Sacher torte which I did twice and here is my version.  Apologies to the original recipe!

What you need:

500ml (2 cups) cake flour, sifted
125ml (1/2 cup) cocoa
10ml (2 tsps) baking powder
5ml  (1 tsp) bicarbonate of soda
2 large eggs
310ml (1-1/2 cups) castor sugar
250ml (1 cup) real mayonnaise (like Hellman's)
250ml (1 cup) water
5ml (1 tsp) vanilla essence

How to make the cake:

1. Sift flour, cocoa, baking powder and bicarbonate of soda together
2. Beat eggs and castor sugar until light and creamy, and fold into dry ingredients.
3. Combine mayonnaise, water and vanilla essence.  Mix well and add to mixture.
4. Line with absorbent paper towel a lightly greased 240 mm diameter ring mould, or make a ring mould by placing a glass in the centre.  Don't forget to grease the glass too.
5.  Pour the batter into the prepared dish and microwave on 70% (medium-high) power for 8 to 10 minutes.
6.  Allow standing time of five minutes before turning out on a  cooling rack, allow to completely cool before covering with chocolate topping.

 What you need for the topping:

60ml (4 tbs) smooth apricot jam
250ml (1 cup) white sugar
250ml (1 cup) hot water
60ml (4 tbs) butter or margarine
30ml (2 tbs) cocoa
60ml (4 tbs) cold water
60ml (4 tbs) cornflour

1. Place apricot jam in a small glass bowl and microwave on 100% (high) power for 30 seconds.  Brush over top and sides of cake.
2. Topping:  combine sugar, hot water, butter or margarine and cocoa.  Mix cold water and cornflour add to the cocoa mixture and microwave on 100% (high) power for three to four minutes.  Stir twice.
3. Pour warm mixture over entire cake.

Ganache

If you prefer to make a Ganache then use 350g good quality chocolate and 375ml (1-1/2 cups) of cream.  You will need to break the chocolate into small pieces and place in a heat resistant bowl, add the cream and microwave on 50% (medium) power until melted and just starting to boil, stir frequently.  If the mixture is too thick add two to three tablespoons water.