The layers of chocolate in this Twice Chocolate Torte make every bite moist and creamy. This is a recipe that comes from my husband’s side of the family. His mother made this cake for him every year for his birthday when he was growing up.
Twice Chocolate Torte
Twice Chocolate Torte is a true family favorite! The recipe has been in the Blickenstaff family for years. When I was engaged, my future mother-in-law gave me the best gift ever – a recipe book with all of her tried and true recipes written in beautiful handwriting on 3 x 5 cards. She was a talented cook and I have loved those recipes! This Twice Chocolate Torte was the first recipe I tried because I knew my husband loved it so much.
What is a Torte?
Some people think that cake and torte are interchangeable but there are a few differences! The name comes from the German word “torte”, which means cake. Tortes usually have thinly sliced layers of cake sandwiching layers of filling like buttercream, mousse, or fruit. Tortes are almost always round and they always have toppings, like the shaved chocolate you see in the picture. They can also be topped with glazes, nuts, and fruits!
Chocolate Fudge Topping
For my husband’s birthday my daughter offered to make him any cake he wanted. He chose this Twice Chocolate Torte. The original recipe called for “Hershey’s Syrup Chocolate Fudge Topping.” Unfortunately, Hershey’s stopped making this particular sauce! So, I stopped making this torte for a while. However, we decided to try the regular Hershey’s Hot Fudge Topping as a substitute, and it worked great! My husband was thrilled to have his old favorite back. The torte brought back some really sweet memories. Food has a way of doing that for us.
Tips for Making Twice Chocolate Torte
Don’t skip the step of freezing the two round layers! It’s a bit of a trick to slice it evenly if you don’t. Be sure to use the longest serrated knife you have. Luckily, the cake is very forgiving. You can see from my photo that my layers are ~not perfect – and that’s ok. Trust me, this chocolate torte is so good no one is bringing a ruler to make sure the layers are all the same size. The only tool they are looking for is a fork. However, if you are a perfectionist or know a baker who is a perfectionist this Stainless Steel Cake Slicer would be the best tool for this torte. I don’t have one, but it’s on my list!
Other Cakes You’ll Love
Looking for more chocolate cake ideas? We’ve got you covered!
- Chocolate Malt Cake with Chocolate Malt Icing
- Easy Chocolate Cake with Cherry Topping
- Ridiculously Delicious Chocolate Cake
- Double Chocolate Oreo Bundt Cake
Twice Chocolate Torte
- 9 inch round baking pans
- Prepare milk chocolate cake mix according to package directions. Bake in 2 9″ round baking pans.
- Allow cakes to cool for 10 minutes. Remove cakes from pans and allow to finish cooling on a baking rack.
- Wrap cooled cakes in plastic wrap and freeze for 1 hour. This will make them easier to slice in half for layering.
- Remove cakes from freezer and carefully slice each cake in half using a long serrated knife (bread knife) creating 4 thin layers of cake.
- Fold hot fudge topping into the cool whip. Make sure the cool whip has been thawed in the refrigerator and the hot fudge topping is at room temperature. If you’ve kept the hot fudge topping in the fridge, do not heat it in the microwave. It’s best to use the unopened jar straight from the shelf.
- Place one layer of cake on a cake platter. Spread about 1/6th of the cool whip/hot fudge topping over the cake. Place another cake layer on top and repeat. Use the remaining topping to spread around the outside of the cake.
- If you prefer, you can spread ¼ of the topping between each layer and let the extra drip down the sides leaving the cake edge uncovered.