Sacher sponge is my favourite chocolate sponge to use for a variety of Gateaux and my second favourite sponge for wedding and novelty cakes. It is firmer than a basic sponge and contains chocolate instead of cocoa powder. The first time I discovered Sacher sponge was when I was at Vienna in 1977 and tasted it at the famous Sacher Hotel where it originated from. It has high sugar content which creates a tasty crust as a result and stay moist for a long time. Original traditional Viennese Sacher Torte is layered with Apricot Marmalade and coated with tempered Pouring Chocolate Fondant and each slice is served with a big spoon of whipped cream.

Watch a video tutorial on how to make this Sacher Sponge


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 1974
Number of Units: 1
Unit Size: 2 x 55mm high 250 mm round
A 250 8.8 ounces Egg Yolk The egg yolk is the internal yellow part of an egg.
B 300 10.6 ounces Dark Chocolate (Couverture) Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
C 200 7 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
D 100 3.5 ounces Cooking Oil Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.
E 270 9.5 ounces Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.
F 500 17.6 ounces Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
G 350 12.3 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
H 4 0.1 ounce Cream of Tartar

Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).

In food, cream of tartar is used for:

  • Stabilizing egg whites, increasing their heat tolerance and volume
  • Stabilizing whipped cream, maintaining its texture and volume
  • Anti-caking and thickening
  • Preventing sugar syrups from crystallizing
  • Reducing discoloration of boiled vegetables

Additionally it is used as a component of:

  • Baking powder, as an acid ingredient to activate baking soda
  • Sodium-free salt substitutes, in combination with potassium chloride

A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.


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1 Prepare 1 x 25cm round + 2 x 20cm rings
2 On the oven Pre-heat oven to 180°C
3 Melt Couverture In a large bowl can also take all other ingredients
4 Add Egg yolk, melted butter and oil Whisk well to a smooth creamy mix like mayonnaise
5 Whip Egg white, sugar and Cream of tartar Add sugar in 3 parts
6 Fold Whipped Egg white Two thirds
7 Fold Flour Sieve directly on the mix
8 Fold Rest of the Egg White
9 Bake 180°C for 30-35 minutes Skewer check

Important Notes

This recipe will make: 1 x 40mm high 250 mm Round + 2 x 40mm high 200 mm Round OR 1 x 50mm high  250 mm Round  + 1 x 50mm high 200 mm Round + 1 x 50mm high 150 mm Round OR 2 x 55mm high 250 mm round.


  1. Maria B Rugolo says:

    Dear Chef, please help me understand why my chocolate is siezing when incorporating the egg yolks. I am using 85% dark chocolate. The first batch I tossed after thinking I must have had some egg white in with the yolks that caused the chocolate to sieze. The next 250g of egg yolk, I was extremely careful and no egg white was present in with the yolks, however. It happened again. So much waste, yet I very much want to understand what I am doing wrong. Please help me to understand. Thank you.

    1. Serdar Yener says:

      Add oil into chocolate first before eggs

  2. Dimi Conte says:

    Hi Chef Yener, thanks for sharing your amazing recipes and cake tutorials! When you layer your sacher sponge and cover it with fondant, do you first spread apricot jam between the layers and over the cake before filling and masking with ganache? Many thanks.

    1. Serdar Yener says:

      Hi Dimi, If I have to do the authentic Sacher cake, yes. If I have to use Sacher sponge for a wedding cake, no, just ganache.

  3. dawn Pilbro says:

    Dear Mr Yener,
    Thank you for your reply. “Plain flour treated in a domestic microwave to improve the texture of the end product” – is a phrase I have taken from your ingredients list above. I `clicked` on the line ………”9.5 ounces – plain flour”…….. for more information………… and this is what it says.
    So, with a choice of plain flour or self-raising flour, in the UK., what would you suggest? .I have read somewhere that adding a small percent of cornflour to the flour helps things to become a closer match, but I don`t know the % or if this is meant to be added to plain or self-raising flour. Your help is greatly appreciated.

    1. Serdar Yener says:

      Hi Dawn, for sacher cake please use just plain flour or in other descriptions, soft flour, cake flour. They are all the names for the same thing which is the mid ratio flour. if you hear a name bread flour that is the high ratio of gluten which the sponges does not need.

  4. Sandra Connelly says:

    Could you please tell me the timeline for baking and decorating this Sacher sponge. I would like to bake it on a Thursday then I need two days to decorate it and present it on the Sunday, will this be ok. Many thanks ?

  5. dawn Pilbro says:

    This looks delicious, and I want to try it.
    In England I have never found “cake flour”. You say I can use plain flour, – treated in the micro-wave. Please explain this.

    1. Deirdre Kettle says:

      cake flour in uk is self raising flour, all purpose flour is plain flour. I have had the same issues converting ingredients from usa to uk. also they also cook/bake in cups if you google it, it will convert for you

    2. Serdar Yener says:

      “plain flour-treated in the microwave” This doesn’t make sense. I do not remember that I used such a statement. Maybe I did something it sounded like that. Apologize.

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