Sachertorte Squares

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly butter it.

Cream together 1 cup butter and 1 2/3 cups sugar until light and fluffy, about 3-4 minutes, using an electric mixer.

Add 3 eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 1/2 tsp vanilla extract.

Sift together 1 1/4 cups all-purpose flour, 2/3 cup cocoa, 1/4 tsp baking powder, and 1/4 tsp salt in a separate bowl.

Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, cut the cake into squares. Spread 1/2 cup apricot or seedless black raspberry preserves evenly over the top of the cake, allowing it to seep into the cracks.

Prepare the Satiny Chocolate Glaze according to recipe directions and pour it over the preserves-covered cake squares, allowing it to drip down the sides. Let set until firm before serving.