Sacher S’mores Torte

Sacher S'mores Torte - Jan/Feb Bake from Scratch 2017

Inspired by the classic Sacher Torte of Vienna, Austria, this beauty boasts a soft graham cracker base layered with apricot preserves, sacher cake, and a giant marshmallow, before being iced with rich chocolate frosting and coated in a dark chocolate glaze.

Sacher S'mores Torte
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  1. 1 9-inch round Homemade Graham Cracker
  2. 1 9-inch round Vanilla Bean Marshmallow
  3. 3 tablespoons (21 grams) confectioners' sugar
  4. ¼ cup (32 grams) cornstarch
  5. 1 (8-ounce) jar (225 grams) apricot preserves
  6. Sacher Cake Layer (recipe follows)
  7. Chocolate Ganache Frosting (recipe follows)
  8. Chocolate Glaze (recipe follows)
  9. Garnish: edible gold flake (optional)*
  1. Prepare Homemade Graham Crackers recipe through step 1. Roll dough between 2 sheets of parchment paper. Place a 9-inch round cake pan upside down over dough and parchment. Press to make an indention. Remove pan and parchment. Cut out round, and place on a baking sheet. Use a wooden skewer to poke holes in concentric circles from edge to middle. Freeze for 30 minutes. Bake as directed.
  2. Prepare Vanilla Bean Marshmallows recipe through step 3, using a 9-inch round cake pan lined with parchment paper, sprayed with cooking spray, and generously coated with 2 tablespoons (14 grams) confectioners’ sugar. Pour prepared marshmallow into pan. In a medium bowl, sift together 1 tablespoon (7 grams) confectioners' sugar and cornstarch, and sprinkle marshmallow with confectioners’ sugar mixture. Flatten with hands. Wrap in plastic wrap, and let stand overnight. Remove from pan, and dust off excess confectioners’ sugar.
  3. Place Homemade Graham Cracker layer on an 8-inch cardboard cake board. Spread a thin layer of apricot preserves onto graham cracker. Top with Sacher Cake Layer. Spread a thin layer of apricot preserves onto Sacher Cake Layer. Top with Vanilla Bean Marshmallow layer. Line up all edges, and trim any overhang to make smooth sides. Apply a thin layer of Chocolate Ganache Frosting for a crumb coat. Apply a second thicker layer of Chocolate Ganache Frosting, and refrigerate until set.
  4. Place a wire rack over a baking sheet or large bowl. Place cake on wire rack. Pour Chocolate Glaze over cake starting in the middle, and working to the edge in a spiral motion. Let stand for 10 minutes. Place on a cake stand or plate. Garnish with edible gold flake, if desired.
  1. * Note: Edible gold leaf may be purchased at Gold Leaf Factory.
Bake from Scratch
Sacher Cake Layer
Makes 2 (9-inch) layers
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  1. 1 cup (227 grams) unsalted butter, softened
  2. 1 cup (200 grams) granulated sugar
  3. 2 tablespoons (26 grams) vanilla extract
  4. 2 (4-ounce) bars (225 grams) high-quality bittersweet chocolate, chopped and melted
  5. 4 large eggs (200 grams), separated
  6. 1 cup (100 grams) cake flour*
  1. Preheat oven to 325°F. Spray 2 (9-inch) round cake pans with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Pour in melted chocolate. Beat in egg yolks.
  3. In a medium bowl, beat egg whites with a mixer at medium-high speed until soft peaks form. Fold egg whites into chocolate mixture alternately with flour until combined. Pour batter into prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  1. * Note: We used Swans Down Cake Flour.
Bake from Scratch
Chocolate Ganache Frosting
Makes 3 cups
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  1. 3 (4-ounce) bars (340 grams) bittersweet chocolate, chopped
  2. 1 cup (240 grams) heavy whipping cream
  3. ⅓ cup (76 grams) unsalted butter, softened
  4. ⅓ cup (40 grams) confectioners’ sugar
  5. 3 tablespoons (63 grams) light corn syrup
  1. Place chocolate in a medium heat proof bowl.
  2. In a small saucepan, bring cream, butter, confectioners’ sugar, and corn syrup to a boil over medium-high heat. Remove from heat. Pour hot cream mixture over chocolate, and whisk until smooth. Refrigerate until a spreadable consistency is reached, about 1 hour.
Bake from Scratch
Chocolate Glaze
Makes 2 cups
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  1. 1 cup plus 2 tablespoons (224 grams) granulated sugar
  2. ½ cup (120 grams) plus 1 tablespoon (15 grams) cold water, divided
  3. ½ cup (120 grams) heavy whipping cream
  4. ¼ cup (21 grams) unsweetened cocoa powder
  5. 1 (0.25-ounce) envelope (7 grams) unflavored gelatin
  1. In a medium saucepan, heat sugar, ½ cup (120 grams) cold water, cream, and cocoa over medium-low heat. Simmer until mixture slightly thickens, about 20 minutes.
  2. Place remaining 1 tablespoon (15 grams) cold water in a small bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes. Remove chocolate mixture from heat, and whisk in gelatin mixture until combined. Set over an ice bath, and whisk until glaze thickens, about 1 minute.
Bake from Scratch
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  1. So the torte recipe only uses one of the two Sacher cake layers? I suppose the extra can be a chef’s treat, or the recipe could simply be halved?

  2. So I made this for my birthday. It was delicious. It does take quite a bit of work and there is a lot of marshmallow to cake. One thing I don’t know how to fix though is the cake naturally will shrink a bit when cooked and the marshmallow does not, so the top was larger then the base by a bit. Not a deal maker but hard to make look perfect. I won’t make this again due to the fuss involved but if someone else made it I would eat it,


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