Sacher Sponge Tutorial

By Yeners Way - June 26, 2020

Learn how to make Sacher Sponge.

In this tutorial, I am going to show you how to make one of my favourite chocolate sponge recipes. It is firmer than basic sponge and contains chocolate instead of cocoa powder. I first discovered this sponge when I was in Vienna in 1977 and tasted it at the famous Sacher Hotel.

Sacher Sponge Recipe

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Preparations

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.

Tools & Materials

Mixing bowls

1 large, 3 small

Rubber Scraper

Hand Mixer

Sieve

Cake Ring

2 x 5cm high 25cm Round

Aluminium Foil Shop Online

Thicker is preferred.

Recipes & Ingredients

Sacher Sponge View Recipe

2kg for 2 rings

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....[read more]

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4 Comments

Maria B Rugolo 3 months ago

Help please me understand why my chocolate siezed when incorporating egg yolks? I am using 85% dark chocolate. This happened twice. The first time, I thought I might have gotten some egg white mixed in with the yolks. However, the second time, I was careful to separate yolks carefully. I wish to understand what caused this failure. Could it be that the melted chocolate needs to rest before incorporating the oil and the room temperature yolks?
God bless you Chef and thank you.

You are so very kind to share your knowledge and expertise in a way that gives me confidence to try. I hope to understand where I went wrong here.

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my_thea 11 months ago

Dear Chef
May i use flour for all purpose or not? Thank you

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Daniel Real 1 year ago

How would you change this recipe to make a white chocolate Sacher sponge cake?

Thank you for these great lessons Yener! We’re going to use these recipes in our own wedding cake!

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- Serdar Yener 1 year ago
  
  Just replace the couverture with white chocolate.
  
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