Twice Chocolate Torte

5 from 4 votes

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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.

A slice of twice chocolate torte on a white plate with red polka dots

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.

Twice Chocolate Torte Cake on a clear platter

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.

A full twice chocolate torte with chocolate shavings around the edge viewed from above

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!

Twice Chocolate Torte Cake on a clear platter

Twice Chocolate Torte

5 from 4 votes
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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine English
Servings 12


  • 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.

Nutrition Information

Calories: 288kcalCarbohydrates: 50gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 3mgSodium: 415mgPotassium: 225mgFiber: 2gSugar: 27gVitamin A: 33IUCalcium: 89mgIron: 2mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

More about Echo Blickenstaff

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  1. 5 stars
    I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!

  2. My mother always made torte cakes. Using 4 cake pans divide batter evenly between the pans and bake for 12-14 minutes. Never have to worry about slicing them and always have even layers!

  3. I love tried and true recipes! And maybe this is dumb, but I am geeking out over the cake slicer. Brilliant!!! I can’t cut in a straight line to save my life (even though I’m a total perfectionist. Worst combination ever). I am so excited about this cake. Frosting is never right for me and it always ruins the cake (for me)! This is a frosting I can get behind. 🙂

  4. This looks delicious-I can’t wait to try it! Have you ever tried using dental floss to slice a layer cake? I used to have a horizontal cake slicer, but ended up tossing it when I learned that floss worked even better. Thanks for sharing all these great recipes!

    1. I haven’t tried dental floss – but, now I’m curious. I don’t know if it would work when the cake is frozen, but maybe that eliminates the need to freeze it. Do you use it when the cake is warm or after it cools?

      1. I do it after the cake cools. And you’re right-I don’t think it’d work so well frozen! I just take a large piece of floss and wrap it around the outside of the cake where I want it cut. When I’m satisfied it’s even, I just pull on the ends until it slices all the way through. Hopefully that makes sense.

        1. It makes perfect sense! Thank you so much for the tip. I will definitely be trying this. It’s a great time saver!