Sacher cake

Tuesday, July 13, 2021 0 Comments A+ a-

 I absolutely adore cakes! Especially ones with chocolate, I find them irresistible and I can never turn them down. They’re my weakness! So, today I will show you how to prepare this delicious homemade Sacher cake, step by step, with a simple recipe.

Sacher cake

I made this one for Christmas time, so that’s why I decorated it with Santa Claus. However, you can decorate it to your liking or according to what you’re celebrating!

It’s the first time I decorate a cake with royal icing as I’ve never made it before, so it isn’t perfect but… I tried my best and made it with love, I guess that counts for something, right?

You can make this cake in many ways and I have experimented quite a lot, so the recipe I will be showing you is the one I have most liked! It’s not difficult to make and it tasted spectacular.

Delicious sacher cake

I have included how to make the royal icing in the recipe, but it’s optional! I personally found it too sweet, as it’s pure sugar, but anyone with a sweet tooth would enjoy this.

So, let’s go to the kitchen!

Ingredients of the Sacher cake

For the sponge cake:

  • 25 grams of pure cocoa powder
  • 200 grams of sugar
  • 160 grams of butter (not margarine)
  • 7 medium eggs
  • 75 grams of ground almonds
  • 90 grams of flour
  • 1 sachet of dry yeast
  • 380 grams of apricot jam

For the chocolate coating:

  • 200 ml of cream
  • 200 grams of dark chocolate
  • 100 grams of butter

For the royal icing (OPTIONAL):

  • 175 grams of icing sugar
  • 1 egg white
  • 8 lemon drops
  • Food coloring of choice

Preparation of the Sacher cake

Put the butter and sugar in a bowl and mix well.

Butter and sugar

Separate the egg whites from the egg yolks and add the egg yolks one by one to the previous mixture and mix well.

Eggs with the sugar and butter

Add the cocoa and mix, add the almonds and mix again.

Cocoa with the mix
Almonds with the mix

Sieve the flour with the yeast into the same bowl as the flour mixture and mix well.

Flour with the mix

Whip the egg whites until stiff and add to the mixture. We have to be very careful when mixing. We must do it with gentle folding movements to avoid losing the fluffiness of the egg whites.

White eggs stiffed
White eggs added to the mix

Preheat the oven to 160°. Grease and flour the mould and gently pour the mixture into it. Put it in the oven for 30 minutes. After this time, prick it with a toothpick and if it comes out clean it is ready, if not, leave it a little longer. Leave to cool (if we are in a hurry, we can put it in the fridge or freezer).

Flour in the mould
Mix in the mold

Once it has cooled we will proceed to fill it with the jam. If the top is a bit deformed (it hasn't happened to me this time, but it is normal). Cut with a knife from side to side as little as possible so that the surface is perfect. Now, proceed to cut it in half as if it were a sandwich and remove the top.

Cake already baked
Cake cutted in a half

Spread the bottom with the jam and place the other part of the sponge cake. Remove from the mould, place it on a cooling rack and put it in the fridge (it should be very cold so that the icing sticks better).

Jam into the cake
Full cakeFull cake out of the mould

Now we prepare the topping: put the cream, the chopped chocolate and the butter in a saucepan and put it over a low heat, stirring constantly so that it doesn't burn until the chocolate and butter have melted completely.

Cream mix

Take the sponge cake out of the fridge with the cooling rack and place it over a plate so that, once we pour the chocolate coating over, the chocolate that falls on to the plate can be put back on. Make sure you cover the edges. Put the cake into the fridge. Once it has hardened, it will be ready to decorate.

Pouring chocolate on the top of the cake
Cake with the chocolate

To make the royal icing, put the icing sugar into a bowl. Gradually add the egg white until the texture is similar to condensed milk. Sometimes you won’t need to use all of the egg, so pay attention to the texture! Add the lemon drops and mix again. Then, if you want to color it, you can separate it in different bowls to add the food coloring of your choice.

We can pipe the royal icing with a cornet (I will leave a link HERE where you can see how to make one) or with a piping bag.

Final result

And that is it! It’s not that tricky and the finished Sacher cake is amazing. You will impress your friends and family with this homemade recipe. So, go ahead and try it! Let me know in the comments or on my social media how it turned out for you and how you decorated it!