Transform a classic rich chocolate sponge into a showstopper by cooking it in 3 tins, layering it up, drizzling with chocolate ganache and piling on some special chocolates.

Chocolate Box Sachertorte Drizzle Cake
The ultimate celebration chocolate cake

Chocolate Box Sachertorte Drizzle Cake

There’s a growing trend for tiered cakes – which I love.  Tiered cakes used to be saved for weddings – but not any more!  Thanks to Wilton’s Tiered Trio Round Pan Set (that I discovered on Ocado) you can make an impressive showstopper – that’s a more manageable size – perfect for any celebration  or birthday.  These cakes are 10cm, 15cm and 20cms  or (4inch, 6inch and 8 inch) in diameter.

I also love the trend for drizzle cakes – so this cake is smothered with a rich chocolate ganache for a simple and  stylish topping.

The final flourish is decorating the stacked cake with a selection of posh chocolates. Mine came from the most wonderful chocolate shop imaginable in Brick Lane  Dark Sugars Cocoa House 

The chocolate cake is a winner – it’s my go-to recipe for a firm, yet moist deliciously chocolatey cake that doubles up as dessert or delicious cake to serve with a cuppa.

Serves 34


525g (18oz) unsalted butter

3 x 180g bars dark chocolate ( I used Cadburys Bournville)

525g (18oz) golden caster sugar

15 medium eggs

50g (2oz) cocoa

375g (12oz) self raising flour

6tbsp brandy, rum, or Disarrono


2 x 180g bars dark chocolate (I used Bournville)

6tbsp double cream

3tbsp sunflower oil


6  plastic dowelling rods

10cm (4inch), 15cm (6inch) thin cake boards


6tbsp brandy, rum or Disaronno, optional

200g special chocolates


Wilton Tiered Trio Round Pan Set

1 Grease and line the cake tins with baking parchment.  Heat the oven to 190C, 170C fan, Gas 5.

2 Break the chocolate into squares and put into a bowl resting over a pan of simmering water, leave to melt, then turn off the heat.

3 Cream together the butter and sugar using a large freestanding mixer until pale, light and fluffy.

4 Gradually beat in the eggs (don’t worry if the mixture curdles).

5 Gently mix in the flour and cocoa followed by the melted chocolate.

6 Pour the cake mixture into the 3 tins.  Bake the cakes for 35 mins – 1 hour.  All ovens vary – so test the small cake with a cocktail stick to see if it comes out clean after 35 mins. Test the medium cake after 50 mins and the large cake after 1 hour.  If you have a fan oven the cakes may cook a little quicker.  Continue to cook until the cocktail stick comes out clean.

7 Cool in the tins for 5 mins, then turn out to cool  on wire racks.

8 For the chocolate drizzle; break the chocolate into squares and put into a bowl over a pan of simmering water, to melt with the oil. Heat the cream separately, then pour into the melted chocolate, beat together quickly to combine until smooth.

9 Put the large cake onto a serving plate and the other two cakes onto the thin boards Pierce the cakes several times and drizzle with brandy, rum or Disorrano, if you like.

10 Cut the plastic dowelling rods to the 2mm longer than the cake depths. Push several into the centre of the large and medium cakes. Drizzle over some chocolate ganache on the larger cake. Arrange the middle cake in the centre of the larger cake and drizzle over some chocolate ganache. Position the smaller cake on top and drizzle over the rest of the ganache.  Arrange a selection of chocolates on the the cake to decorate, breaking any large ones, if needed.

This cake will keep well in a sealed box in a cool box for 1 week.

Recipe and styling: Felicity Barnum-Bobb

Photo: Stuart West





65 thoughts on “Chocolate Box Sachertorte Drizzle Cake

  1. This is quite a beautiful cake. I absolutely love the aesthetic of “drizzle-style” cakes. As it stands, my allergies prevent me from eating traditional bakery items. I score recipes religiously to find ways to manipulate them, as they must be vegan in accordance with my dietary needs and restrictions. I see that the recipe calls for fifteen eggs. I usually replace egg in cakes with applesauce. Would applesauce compromise the texture and taste of this cake? Also, I’ve not found a proper replacement for heavy creams. Any suggestions on a dairy free substitute that I can use to make this ganache? Thank you. Again, this cake is lovely. Thank you for sharing! Best! xoxo

    Liked by 6 people

  2. I just finished a marathon of Netflix baking shows with Mary Berry and Paul,( I think, Hollywood). A reality bakers type competition with desserts that left me drooling…your cake takes me right back there!

    Liked by 6 people

  3. I love how you take a simple recipe and turn it into a masterpiece. I think I might do this with a more dense cake recipe, or even a brownie recipe to keep a rich chocolate flavour and moist texture with the dripping ganache. Definitely going to replace my holiday brownie recipe with this chocolate cake this Christmas!

    Liked by 3 people

      1. Thank you for the heads up. I’m trying your original recipe before making any changes. I just havent found a sponge cake as chocolatey as i’d like it to be, yet. I hope it turns out as great as yours!

        Liked by 1 person

      2. Well i used Bournville chocolate that is 50-60% cocoa solids – try using 70% dark chicolate instead and that will boost the chocolate hit. You could increase the chocolate quantity to 3 x 200g bars instead of 3x 180g bars – that works well. You could boost the cocoa to 75g too! Have fun..

        Liked by 2 people

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