Rachel Roddy's Not-Sachertorte Recipe: A Chocolate Cake Twist 2026

Rachel Roddy's not-sachertorte recipe offers a delicious twist on the classic Austrian dessert, making it accessible for home bakers. This chocolate cake with apricot jam and glossy glaze is perfect for birthdays or any special occasion.

In her column, Roddy shares how a friend's request for a sachertorte-inspired cake led her to create a simplified version. The original sachertorte from Hotel Sacher is a closely guarded secret, so Roddy approximates with her own faithful adaptation.

What Makes This Not-Sachertorte Special?

Unlike the traditional sachertorte, which can be intimidating with its complex steps, Roddy's version is approachable yet still delivers on flavor. The cake features a light chocolate sponge, a layer of apricot jam, and a smooth chocolate glaze.

Roddy emphasizes that while it's not the original, it captures the essence of the famous cake. The apricot jam provides a tangy contrast to the rich chocolate, and the glossy glaze adds a professional finish.

Key Ingredients for Rachel Roddy's Not-Sachertorte

• Dark chocolate – for the sponge and glaze
• Apricot jam – the traditional filling
• Butter – for moisture and richness
• Eggs – to give structure
• Sugar – for sweetness
• Flour – the base of the sponge

How to Make Rachel Roddy's Not-Sachertorte

The process begins with making the chocolate sponge. Roddy suggests melting chocolate with butter, then whisking eggs with sugar until pale and fluffy. Fold in the chocolate mixture and flour gently to keep the batter airy.

Bake the sponge until a skewer comes out clean. Once cooled, slice the cake in half and spread apricot jam on the bottom layer. Replace the top layer, then pour the glossy chocolate glaze over the entire cake.

For the glaze, Roddy recommends using good-quality chocolate and a bit of butter for shine. Let it set before serving.

Comparison: Traditional Sachertorte vs. Roddy's Not-Sachertorte

Tips for Perfecting Your Not-Sachertorte

Roddy advises using room temperature eggs for better volume and sifting the flour to avoid lumps. When glazing, pour the chocolate in one go and tilt the cake to cover evenly.

She also notes that the cake tastes even better the next day, as the flavors meld. Store it in an airtight container at room temperature.

FAQ

Rachel Roddy's not-sachertorte recipe is a testament to the joy of baking and adapting classics. Whether you're a seasoned baker or a novice, this cake is sure to impress.

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