Sacher Cake Recipe | How to make Sacher Cake

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can mimic chocolate flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Whip unsalted room temperature butter with an electrical whisk for a couple of minutes until pale.

Add icing sugar and mix gently to avoid a mess, then mix until creamy.

Add vanilla extract and mix through.

Add egg yolks one at a time, mixing after each addition until all yolks are incorporated.

Melt dark chocolate in a microwave in 30-second intervals or over a double boiler until cooled.

Incorporate melted chocolate into the butter-sugar-egg mixture one tablespoon at a time, mixing gently to avoid cooking the eggs.

In a separate bowl, whisk egg whites with salt on high speed until foamy.

Slowly add sugar a little at a time while whisking until stiff meringue forms.

Fold a spoonful of meringue into the chocolate mixture, then gradually add the rest, mixing gently to avoid deflating the egg whites.

Sift dry ingredients into the mixture in two parts, mixing gently after each addition.

Prepare a baking tin by spraying with cooking oil and coating with flour.

Pour the batter into the center of the prepared baking tin and even it out.

Bake until done (exact time not specified).

Let the cake cool completely before removing from the mold.

Cut the cooled cake in half evenly, ensuring to keep air bubbles intact.

Melt apricot jam in a pot over medium heat, optionally adding water or lemon juice.

Spread melted apricot jam on the cut sides of the sponge, ensuring it soaks through.

Place the second layer of sponge on top and repeat the jam application.

Melt butter and chocolate together for the ganache, then mix in glucose syrup.

Optionally add rum to the ganache for flavor.

Line a baking tray with cling film and place the cake on top for glazing.

Pour ganache over the cake, smoothing the top as desired.

Use leftover ganache to write on the cake if desired.

Allow the cake to soak and chill before serving.

Slice and decorate with whipping cream before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens