Pairing homemade cakes with double cream (i.e. whipped cream, or double cream, which is a very high-fat cream) is the height of indulgence!

The term “double cream” most often refers to a very rich, creamy finish, which usually comes in the form of whipped cream, but can also mean a cream cheese or mascarpone layer.

Here is a recipe for a true classic, indestructible and extremely rich cake that fits perfectly into the “double cream” mood: Chocolate Sacher Torte with Double Cream.

🍫 Pure Delight: Chocolate Sacher Torte with Double Cream
This cake is moist, intensely chocolatey, and the extra rich layer on top guarantees the “double cream” experience.

📋 Ingredients
I. Chocolate Dough (sponge cake)
Ingredients
Flour (plain) $140 \text{ g}$
Eggs $4 \text{ pcs}$ (separated)
Butter (soft) $100 \text{ g}$
Dark chocolate (min. 50%) $100 \text{ g}$
Sugar $120 \text{ g}$
Vanilla sugar $1 \text{ package}$
Baking powder $1/2 \text{ tsp}$
Salt 1 pinch

II. Filling and Double Cream
Ingredients
Apricot jam $200 \text{ g}$
Whipped cream (whipped cream, min. 30%) $400 \text{ ml}$
Powdered sugar $2 \text{ tbsp}$ (for the cream)
III. Chocolate Coating (Ganache)
Ingredients
Dark Chocolate $150 \text{ g}$
Milk (or whipped cream base) $100 \text{ ml}$
🛠️ Preparation

I. The Dough
Preparation: Preheat the oven to $180^\circ\text{C}$ (top and bottom baking). Line a $22 \text{ cm}$ cake tin with baking paper.
Chocolate: Melt the dark chocolate over a water bath, then let it cool slightly.
Butter & Sugar: Cream the soft butter with half the sugar and the vanilla sugar. Add the melted chocolate and egg yolks.
Protein Whip: Beat the egg whites with the remaining sugar and a pinch of salt until stiff.
Assembly: Fold the flour mixed with baking powder into the chocolate mixture, then carefully fold in the egg white foam in several batches.

Baking: Pour the batter into the mold and bake for $30 \text{ – } 40 \text{ minutes}$. Check with a toothpick! Leave to cool.
II. Filling and Double Cream
Cut the cake: Cut the cooled cake horizontally into two sheets.
Jam: Warm the apricot jam to make it more spreadable. Spread a thin layer of jam on both sheets of dough, then assemble the cake.

Outer coating: Spread the remaining jam on the top and sides of the cake. Leave to cool for $15 \text{ minutes}$.
Whipped cream (Double Cream): Beat $400 \text{ ml}$ cream with the powdered sugar until stiff. Spread this mousse thickly on the top and sides of the cake.
III. Coating (Ganache, optional)

Ganache: Heat the cream, then remove from the heat and melt the chopped dark chocolate in it. Stir until smooth.
Decoration: Let the ganache cool slightly, then drizzle it over the top and sides of the cake over the whipped cream (or directly over the jam if you are not using whipped cream on top).
It is recommended to refrigerate the cake for at least $1 \text{ hour}$ before serving, so that the flavors can blend and the cream can set.

Enjoy your meal! This cake is guaranteed to achieve the double cream, indulgent effect