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Spiced orange Sacher torte

Chocolate and orange – it's a combination that just works.

  • 1 hr preparation
  • 1 hr cooking (plus cooling)
  • Serves 12
  • Print
Chocolate and orange is a no-fail combination, but we've taken it up a notch with this aromatic twist on the time-honoured Sacher torte.


  • 200 gm dark chocolate (70% cocoa)
  • 150 gm butter, softened
  • 8 eggs
  • 150 gm (⅔ cup) caster sugar
  • 110 gm (¾ cup) plain flour
  • 2 tsp mixed spice
  • 85 gm (¼ cup) orange marmalade, warmed
Chocolate glaze
  • 300 gm dark chocolate (70% cocoa), coarsely chopped
  • 300 ml pouring cream


  • 1
    Preheat oven to 180°C. Grease a 20cm springform tin and line base and side with baking paper (see note).
  • 2
    Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the water touch the base of the bowl) and stir until melted and smooth (3 minutes). Cool slightly.
  • 3
    Whisk eggs and sugar in a large bowl of an electric mixer until tripled in volume (8 minutes). Sift over flour and spice and gently fold with a whisk to combine.
  • 4
    Transfer chocolate mixture to a large bowl. Fold in egg mixture in two batches, then pour mixture into tin and smooth the surface.
  • 5
    Bake cake until a skewer inserted into the centre comes out clean (50 minutes). Stand cake in tin for 20 minutes before transferring, top-side up, to a wire rack to cool.
  • 6
    For the chocolate glaze, place chocolate in a heatproof bowl. Place cream in a small saucepan and bring to the boil. Pour hot cream over chocolate and stir until smooth.
  • 7
    Trim top of cake to level. Cut a round of baking paper slightly larger than the cake and place on a wire rack. Turn cake upside-down onto the baking paper. Cut cake in half horizontally, spread base layer with warmed marmalade then top with remaining cake layer. Place cake on a rack over a tray, then pour glaze over, using a palette knife to spread glaze evenly.


If you can, lock in the base of your springform tin upside-down, so the base is level. This will make it easier to slide the cake off the base.