Sacher Cake Pops

Sometimes the best recipes happen by accident — a small miscalculation, a little extra batter, or pure curiosity. I was updating an old archive post and needed a photo of the classic Sacher cake. I slightly overdid the sponge (it happens 😅), and while trimming and crumbling the leftovers, a new idea popped up: let’s turn it into something playful and party-ready. Enter Sacher cake pops — mini chocolate treats on a stick with everything you love about the original: moist chocolate sponge, apricot jam, and a shiny dark chocolate coating.

Ingredients (makes ~20 cake pops)

Chocolate sponge (Sacher-style base)

• 100 g dark chocolate

• 100 g butter

• 100 g sugar

• 1 packet vanilla sugar (8 g)

• 4 eggs (separated)

• 100 g plain flour

• pinch of salt

To bind the crumbs

• 3 tbsp smooth apricot jam

Coating & finish

• 150 g dark chocolate

• 1 tbsp neutral oil (for shine)

• wooden cake-pop sticks

• optional: chopped hazelnuts, coconut, white-chocolate shavings (make with a peeler for a “whipped cream” vibe)

Method

1. Bake the sponge
   Melt chocolate over a water bath; cool slightly. Beat butter with half the sugar + vanilla sugar until fluffy. Beat in yolks one at a time, then stir in melted chocolate. Whip whites with salt; add remaining sugar near the end and beat to stiff peaks. Fold half into the chocolate mixture, sift in flour, then fold in the rest. Bake in a 20×20 cm pan at 180 °C for ~25 min. Cool completely.

2. Make the mixture
   Crumble the cooled sponge into a bowl. Add apricot jam and knead until it holds together. If dry, add a touch more jam. 

   

3. Shape
   Roll walnut-sized balls. Dip a stick tip into a little melted chocolate and insert into each ball. Chill 30 minutes to set.

4. Dip & decorate
   Melt chocolate with oil. Dip each pop, let excess drip off. Sprinkle with hazelnuts, coconut, or peels of white chocolate.

5. Set & serve
   Stand them upright (styrofoam works great) and let the coating set before serving.

Blaž’s pro tip:
For a stronger “Sacher flair,” mix 1 tsp dark rum or apricot liqueur into the crumb mixture (grown-ups only).