White Rye Chocolate Cake
- Pre-heat the oven.
- Rub some butter around the inside of a 23cm/9” round, loose bottom cake tin or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and vanilla extract into a large bowl and beat until soft and smooth.
- Sieve the icing sugar into the bowl and beat to combine.
- Melt the chocolate and beat this into the mixture.
- Break the eggs separating the eggs and whites into separate bowls.
- Beat the yolks into the mixing bowl.
- Add the vitamin C to the egg whites and beat until they are very stiff.
- Fold half the beaten egg white into the chocolate mixture using a metal spoon, with a cutting and folding action.
- Sieve half the flour into the bowl and mix it in using a spoon with a cutting and folding action, taking care not to overmix.
- Sieve the remaining flour into the bowl, fold and cut this in too.
- Add the remaining egg white, gently cutting and folding that in.
- Tip the mixture into the prepared tin and smooth the top.
- Bake for 45-50 minutes.
- Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a wire rack.
Chocolate Sacher Filling and Topping
- Carefully cut the cold cake in half horizontally.
- Spread the jam over one cake layer then replace the top layer.
- Brush the remaining jam over the sides of the cake.
- Break the chocolate into small pieces.
- Put the cream and coffee powder into a saucepan, over a gentle heat and stir until the coffee has dissolved.
- Sprinkle the sugar into the saucepan over a medium heat, swirling the pan occasionally, until the sugar looks dissolved.
- Stir the cream and bring it to the boil.
- Remove the saucepan from the heat, add the chocolate pieces and leave to stand for 3 minutes.
- Add the golden syrup and vanilla extract and stir until smooth.
- Immediately pour evenly over the top and sides of the cake.
- Leave the cake for a couple of hours for the icing to set.
- Put the chocolate spread into a piping bag.
- OR put the chocolate in the middle of a 30cm/12” square of parchment paper. Fold the paper in half, roll it into a pointed funnel and cut off the tip.
- Gently squeeze the piping bag or paper funnel to pipe a chocolate decoration onto the top of the cake or to write the traditional word Sacher.
23cm/9” round, loose bottom cake tin, piping bag or parchment paper, saucepan and 2 x mixing bowls
170°C, Fan 150°C, 325°F, Gas 3