This Sacher Mousse Cake is a reimagined version of the beloved Austrian classic – a refined, patisserie-style creation that pays tribute to tradition while embracing modern technique. At its heart are rich layers of chocolate sponge and silky mousse, elegantly contrasted by a vibrant apricot centre. Balanced, bold and beautifully plated, this dessert captures the essence of the original Sacher torte in a lighter, more sophisticated form. Whether you’re crafting it for a plated menu or an indulgent celebration, it delivers striking flavour and visual finesse.
Sacher Mousse Cake Recipe Video Tutorial
Dive into the nuanced world of confectionery art with our Sacher Mousse Cake assembly video. This step-by-step tutorial demystifies the process, from creating a lush chocolate sponge to perfecting a shiny mirror glaze. Ideal for both amateur bakers and seasoned pastry chefs, this video promises to elevate your dessert repertoire. Watch below and bring an indulgent touch to your next gathering.
Sacher Mousse Cake
Ingredients
Flourless Chocolate Base
- 110 g dark chocolate 60–70%
- 55 g unsalted butter
- 110 g granulated sugar
- 100 g eggs approx. 2 medium eggs
Dark Chocolate Mousse
- 200 g dark chocolate 60%
- 150 g heavy cream 35% for ganache base
- 300 g heavy cream 35% whipped
Chocolate mirror glaze
- 5 g gelatine powder
- 25 g cold water
- 125 g sugar
- 75 ml water
- 40 g Dutch-process cocoa powder
- 40 g sour cream
- 30 g dark chocolate 60-70% finely chopped
Apricot Jelly
- 235 g apricot purée
- 15 g apricot liqueur
- 70 g sugar
- 12 g cornstarch
- 6 g powdered gelatine
- 30 g cold water for blooming
Instructions
Flourless Chocolate Base
- Melt the butter in a small saucepan over low heat. Add chopped chocolate and stir until smooth. Alternatively, place both ingredients in a heatproof bowl and melt over a bain-marie (water bath) or microwave in short bursts, stirring between each. Avoid overheating.
- Remove from the heat. Add sugar and eggs directly to the warm mixture. Mix until the batter is homogenous.
- Pour the batter into cookie rings sized to fit your chosen yoghurt or silicone moulds. Using an offset spatula, level to an even thickness of approximately 1 cm. Bake at 165 °C (329 °F) for 20 minutes, or until the surface is set with a slight bounce when gently pressed.
- Allow the sponge to cool completely at room temperature. Transfer to the freezer and chill until firm—this ensures clean handling and precise layering during mousse cake assembly.
Dark Chocolate Mousse
- Bring 150 g cream to a gentle boil, then pour over chopped chocolate. Leave for a few seconds, then stir. Blitz with stick blender until smooth and glossy.
- Whip 300 g cream to soft peaks. Add to ganache in two additions, gently folding to preserve volume.
- Layer mousse into moulds with inserts as desired. Freeze overnight for clean glazing and slicing.
Chocolate mirror glaze
- Bloom the gelatine in cold water for roughly 5 minutes.
- Meanwhile, place the sugar, water, cocoa powder and sour cream into a saucepan. Bring to the boil over a medium heat, stirring constantly until the sugar has fully dissolved.
- Pour the hot mixture over the chocolate and stir until completely melted and smooth.
- Add gelatine mass and mix to fully incorporate.
- Rewarm to 35 °C (95 °F) before use.
Apricot Jelly
- Bloom gelatine in cold water and let sit for 10 minutes
- Place apricot purée and apricot liqueur in a saucepan
- Mix sugar with cornstarch and add to the cold purée while whisking
- Bring to a boil and cook for 1 minute, stirring constantly
- Remove from heat and add bloomed gelatine, stirring to dissolve
- Pour into a three 6-8 cm silicone mould or a 6-8 cm cake rings lined with cling film at the bottom
- Freeze until solid
Video
Apricot jelly as the fruit insert
I’ve used this apricot jelly as the fruit insert in my Sacher Mousse Cake to add brightness and balance to the rich chocolate layers. It’s smooth, sliceable, and holds up beautifully in frozen entremets. More details, including the exact method and ratios, are available here
You can also replace apricots with raspberry, sour cherry, or other berries to create your own variation of the cake.
Apricot Namelaka for Plated Sacher Mousse Cake
For the plated version of my Sacher Mousse Cake, I’ve used an apricot namelaka to bring a smooth, fruit-forward contrast to the chocolate components. It’s made with apricot purée, white chocolate, and cream — resulting in a silky texture that sets beautifully and complements the richness of the mousse. You can find the full recipe and technique here
Why I Use Chocolate Shortcrust Pastry
For this mousse cake, I’ve chosen a chocolate shortcrust base to add structure and a subtle crunch. It makes moving and plating the cake easier, while offering a crisp contrast to the soft mousse layers. Made with cocoa powder, almond meal, and cold butter, this pastry holds its shape beautifully and delivers a professional finish. You can find the full recipe here: Chocolate Shortcrust Pastry
Expanding Beyond Cakes – Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond cakes, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
