Last time I asked my Insta followers about recipes they would like to see on the blog. One of suggestions was Sacher Cake. And since this is the blog Bake Something Different, it is my job to add a personal note to every cake.
The original Sacher Cake is made of rich chocolate sponge, covered with apricot jam and melted chocolate. I have already tried it (based on the original recipe from Hotel Sacher) and believe me, it is worth a try. You can get it in Sacher Cafe in Wien or Graz. And also indulge in amazing trip to Austria.
My version of Sacher Cake is the following: I kept chocolate sponge and added some cocoa powder along with melted chocolate. I switched apricot jam with strawberry jam and dark chocolate with white chocolate. Therefore, if you are tired of usual Sacher Cake, that makes it a nice refreshment which still follows tradition in some ways.
The recipe is made for a 23 cm cake, from which you can cut around 10-12 pieces. The procedure will take you around 3 hours but that is baking and cooling time included. The work itself does not take much time.
- 6 eggs
- 75 g sugar
- 10 g vanilla sugar/tsp vanilla essence
- 150 g baking chocolate
- 140 g unsalted butter/margarine
- 160 g flour
- 30 g cocoa powder
- 6 g baking powder
- 150 ml strawberry juice for moistening
- 175 g strawberry jam
- 75 ml heavy cream
- 200 g white chocolate
Melt butter and baking chocolate. Meanwhile, separate egg yolks and egg whites. Whip the egg whites until they form distinct peaks. In other bowl, mix egg yolks, sugar, and vanilla sugar (or essence). Add melted chocolate and butter.
Mix flour, baking powder, and cocoa powder. Slowly add this to the main mixture. Finally, add the egg whites, step by step.
Pour the mixture in round baking tray, covered with baking paper, and bake for 45 minutes on 180° C. After baking, turn off the oven and leave the cake inside for 10 minutes. Then slowly take it out and let cool completely.
Cut the cake into two layers. If the top is extremely higher in the middle, cut it off. Heat up the jam so it becomes more like liquid. Spread it all over the first layer, then cover with the second layer and spread it on the whole cake. Set in fridge for at least half an hour.
Heat up heavy cream to almost boiling. Add white chocolate, cut in pieces, and let them melt. When all pieces dissolve, pour the mixture over the cake. Let it thicken on room temperature for half an hour, then move the cake in the fridge.
Enjoy a different Sacher Cake!
Sacher Cake is very thick, so it does not have to be high and you can cut smaller pieces. Serve with whipped cream or fresh strawberries.
Use strawberry jam without whole strawberry pieces in it. Otherwise, they will stand out when you pour the chocolate over the cake.
Be careful not to overdo on mixing egg yolks and sugar or you will have big bubbles of air inside the cake.