🍫 Easy Mini Sachertorte Cakes with Maple Sugar & Apricot Glaze

Albert Wood


Because every day deserves a little chocolate drama — with a Vermont maple twist.

Sachertorte: it sounds fancy, right? Like something you should only attempt if you have a culinary degree and a clean apron (good luck with that). But this version? Totally doable. Even better — it swaps the refined sugar for Wood’s Vermont Maple Sugar, giving these little chocolate cakes deeper flavor and a touch of natural elegance. These individual mini Sachertortes are rich, dark, and layered with smooth apricot jam and a glossy chocolate glaze. They’re perfect for impressing dinner guests, bribing coworkers, or just treating yourself because Tuesday was a lot.

 

🍁 Why Maple Sugar?

  • ✅ Naturally unrefined sweetness
  • ✅ Deeper flavor that complements chocolate beautifully
  • ✅ Made from 100% pure Vermont maple syrup
  • ✅ Lower glycemic impact than white sugar

Shop Wood’s Maple Sugar →

💬 Final Thoughts

This simplified Sachertorte is perfect for bakers of any skill level. With rich chocolate, tangy jam, and smooth maple sweetness, it's elegant enough for a dinner party and easy enough for a weeknight treat.

📸 Don’t forget to share your creations with us! Tag @woodssyrupco and use #MapleSachertorte.

From our sugarbush to your table.™

🍫 Easy Mini Sachertorte Cakes with Maple Sugar & Apricot Glaze

Al Wood

Prep Time

15-20 minutes

Cook Time

20 minutes

🍫 Easy Mini Sachertorte Cakes with Maple Sugar & Apricot Glaze

Ingredients

    For the cakes—

    • 6 tablespoons unsweetened cocoa powder (Valrhona recommended for best flavor)
    • 10 oz. unsalted butter
    • ½ to ¾ cup maple sugar (to taste)
    • 2 large eggs, beaten
    • 1 teaspoon vanilla extract
    • ¾ cup all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt

    For the glaze—

    • 4 oz. 90% dark chocolate
    • 2–3 tablespoons maple sugar (to taste)
    • 2 oz. (or more) apricot jam (St. Dalfour All Fruit recommended)

    Optional for serving—

    • Unsweetened whipped cream

    Directions

    1. Preheat the oven to 350°F (175°C).
    2. Line a muffin tin with paper liners.

    Melt cocoa & butter—

    1. In a saucepan over low heat, melt together the cocoa powder and butter.
    2. Remove from heat once fully melted.

    Sweeten & add eggs—


    1. Stir in the maple sugar.
    2. Add the beaten eggs and mix thoroughly.
    3. Stir in the vanilla extract.

    Combine dry ingredients—

    1. In a separate bowl, sift together the flour, baking powder, and salt.
    2. Add the dry mixture to the wet ingredients and mix until just combined.

    Bake—

    1. Divide the batter evenly into the prepared muffin tin.
    2. Bake for 20 minutes or until set.
    3. Remove from the tin and let cool completely.

    Add apricot layer—


    1. Spread a thin layer of apricot jam on the tops of the cooled cakes.

    Make the glaze—

    1. Over low heat, melt the dark chocolate with maple sugar to taste.
    2. Stir until smooth.

    Glaze the cakes—

    1. Spread the chocolate glaze over the apricot layer.
    2. Let cool until the glaze is set.

    Serve—


    1. Serve at room temperature with unsweetened whipped cream, if desired.
    2. (If refrigerated overnight, bring to room temperature before serving.)
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