Sachertorte Mocha

Indulge in the rich and decadent flavors of Sachertorte Mocha, a delightful combination of chocolate and coffee.

Ingredients - Serves 8

Preheat the oven to 180°C (350°F). Grease and line a round cake pan.
In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water. Stir until smooth and set aside to cool slightly.
In a separate bowl, whisk together the sugar and eggs until pale and fluffy.
Gradually add the melted chocolate mixture to the egg mixture, whisking continuously.
In a small bowl, dissolve the instant coffee in hot water. Add it to the chocolate mixture and mix well.
Sift in the all-purpose flour and fold gently until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is cooled, spread a layer of apricot jam over the top and sides of the cake.
Serve each slice of Sachertorte Mocha with a dollop of whipped cream and a dusting of cocoa powder.