EGGS: Eggs bring richness through their yolks and moisture through their whites, but they also help leaven baked goods. This recipe uses four large eggs for the cake batter’s leavening, flavor, richness, and structure.
GRANULATED SUGAR: Granulated sugar does more than add sweetness to the cake. Sugar acts as a stabilizer when whipping the egg whites. Also, sugar has hygroscopic properties, meaning it can absorb water from the surrounding environment to help the cake stay soft and fresh for days after baking.
BITTERSWEET CHOCOLATE: The high cacao content of bittersweet chocolate makes for a deep and less sweet flavor than semisweet or milk chocolate, though it’s sweeter than dark chocolate. Our recipe utilizes bittersweet chocolate in the batter and glaze, creating the perfect chocolaty balance.
UNSALTED BUTTER: Butter brings tender, rich milk fat to cakes and provides a welcome flavor boost. We use unsalted European-style butter, which has a higher fat content than other butter. In the cake batter, unsalted butter lets us control the amount of salt used in this recipe.In the glaze, butter adds a glossy finish, guarantees smooth emulsification, and enriches the texture, contributing to the creamy consistency.
SOUR CREAM: Sour cream adds a slight tang, richness, and moisture to the cake batter without thinning it out.
CAKE FLOUR: Because it’s made from a soft wheat, unbleached cake flour makes a more delicate sponge than all-purpose flour, but with a protein content of 5% to 8%, it still provides enough structure for our cake.
BAKING POWDER: Most baking powders are double-acting, meaning the reaction occurs twice, using two different acids. The first is a quick reaction when baking powder is combined with a liquid in the batter. The second reaction is slower, occurring when the cake bakes.
VANILLA EXTRACT: Vanilla adds a rich, aromatic depth to the cake and contributes to a well-rounded, sophisticated taste.
APRICOT PRESERVES: Choose a high- quality apricot spread for the best flavor. For the best texture, we sieve it smooth so it applies evenly to the cake layers.
CORN SYRUP: Corn syrup helps the chocolate glaze stay fluid enough to spread it smooth and pipe it onto the cake as decoration before it fully sets up.
CHOCOLATE SPRINKLES: Simple store-bought chocolate sprinkles add an easy finish to the cake’s edges for a bakery-perfect presentation.
TOOLS OF THE TRADE
Essential equipment to make the perfect Sacher-Torte.
Creating a double-boiler by placing a heatproof GLASS BOWL over a SAUCEPAN of simmering water is a slow and steady process for melting chocolate and butter, which ensures the chocolate retains its smooth, glossy texture. The gentle heat prevents the ingredients from scorching; just be sure the bowl doesn’t touch the water. (Pictured: Williams Sonoma Glass Mixing Bowl 10-Piece Set and Williams Sonoma Signature Thermo-Clad Stainless Steel Saucepan)
An OFFSET SPATULA is perfect for smoothing batter into cake pans, spreading apricot preserves, and, of course, applying that gorgeous chocolate glaze. Its angled blade gives you just the right amount of control to spread things evenly, particularly when you’re guiding the warm chocolate glaze onto the layers. (Pictured: Williams Sonoma Olivewood Icing Offset Spatula)
Strain apricot preserves through a FINE-MESH SIEVE to remove solids to create a smooth, even spread. This step is crucial for achieving the silky texture that enhances the cake’s overall flavor and consistency. (Pictured: Williams Sonoma All-Clad Stainless Steel Strainer)
Two 8-inch ROUND CAKE PANS are the perfect size to achieve the height and texture this cake needs. Lining the bottoms with parchment paper is essential—this ensures the layers come out effortlessly without sticking. (Pictured: Williams Sonoma Goldtouch Pro 8-inch Round Cake Pans)
A WIRE RACK allows air to circulate around the cake layers, ensuring they cool evenly and don’t become soggy. Placing the rack on a RIMMED BAKING SHEET helps to catch any glaze drips, keeping your counter clean and making cleanup a breeze. (Pictured: Williams Sonoma Goldtouch Pro Nonstick Non-Corrugated Half Sheet Pan with Cooling Rack)
A PASTRY BRUSH is your not-so-secret weapon to applying simple syrup. Gently brushing the syrup onto the cake layers helps lock in moisture and enhances the flavor without overwhelming the chocolate. (Pictured: Williams Sonoma Classic Pastry Brush)
A CAKE LIFTER is a flat, wide spatula with a long handle that lets you move delicate cake layers with ease. The slim design slides under the cake without damaging it, making it ideal for transferring a cake that’s as precious as this Sacher-Torte. (Pictured: Nordic Ware Cake Lifter)
SILICONE SPATULAS allow for gentle folding of egg whites into the batter without deflating them—key to achieving the perfect light yet rich texture. Their flexibility ensures that every bit of chocolate mixture is incorporated smoothly, preventing streaks of unmixed ingredients. Plus, they’re heat-resistant, making them ideal for stirring the chocolate glaze until it reaches the perfect glossy consistency. (Pictured: GIR Ultimate Spatula and GIR Ultimate Mini Spatula)
Using a sturdy LIQUID-MEASURING CUP with a handle makes pouring the warm chocolate glaze onto the cake effortless. (Pictured: OXO Angled Measuring Cup)
