SACHERTORTE
About the Recipe
I have an October birthday so this month I'm sharing the recipe for one of my favorite birthday cakes, a variation of an Austrian Sachertorte but way more chocolatey which suits me perfectly. If you're not a marmalade fan, substitute raspberry, fig or apricot jam with delicious results.
Almost all chocolate cakes benefit by being made at least 24 hours in advance. This one is no exception and does not need refrigeration.
Delicious on its own, it's even better served--very Viennese--with dollops of lightly sweetened vanilla whipped cream. Enjoy.
Sachertorte
Serves 10-12
Ingredients
For the Sachertorte:
1 cup whole milk
3/4 cup dark unsweetened cocoa powder
1/3 cup granulated sugar
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar
3 eggs at room temperature
1/4 cup sour cream or crème fraiche at room temperature
1 1/2 teaspoons vanilla extract
2 cups sifted cake flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
For the Orange Filling:
1 1/3 cups best quality orange marmalade
1-2 tablespoons Grand Marnier or other orange liqueur
tiny pinch of salt
For the Chocolate Glaze:
6 ounces of bittersweet chocolate, coarsely chopped
2 teaspoons neutral vegetable oil
small pinch salt
Method
For the Sachertorte:
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line with parchment.
Heat the milk in a small pan until bubbles begin to appear around the edges. Remove from the heat. Mix the cocoa and white sugar together in a small bowl and slowly beat in the warm milk. Let cool.
Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add the cocoa mixture. Sift the remaining dry ingredients together and gently blend into the butter mixture. Do not over beat.
Divide the batter between the prepared cake pans. Bake 25 to 30 minutes, or until the cake shrinks slightly from the sides of the pans and springs back when touched gently in the center. A toothpick should just come out clean. Cool on a rack for a 10 minutes, then turn out onto the rack. Let cool completely before filling and glazing. This can be done a day before filling and glazing if desired.
Lay one cake layer on a serving plate. Top with the orange filling and then the second cake layer. Pour the warm chocolate glaze over the cake, spreading with a metal spatula.
For the Orange Filling:
Stir the liqueur into the marmalade until the desired consistency is reached.
For the Chocolate Glaze:
Place chocolate, oil and salt in a double boiler (or metal bowl set over simmering water). When melted and still very warm, pour evenly over the filled cake.