Twice Chocolate Torte
User Reviews
5
8 reviews
Excellent
Twice Chocolate Torte
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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.
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Ingredients
- 1 milk chocolate cake mix
- 8 ounces Cool Whip
- 12.8 ounces hot fudge topping 1 jar) or Mrs Richardson's Hot Fudge Topping, Hershey's brand
Instructions
- Grease two 9-inch round pans or line them with parchment paper. Prepare milk chocolate cake mix according to package directions. Pour batter equally into each prepared pan and bake according to package directions.
- Allow cakes to cool for 10 minutes after removing from oven. Remove cakes from pans and allow to finish cooling on a wire 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 or serving plate. 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 1/4 of the topping between each layer and let the extra drip down the sides leaving the cake edge uncovered.
Notes
- 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.
- 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!
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
3mg
(1%)
Sodium
415mg
(17%)
Potassium
225mg
(5%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
33IU
(1%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 415mg | 17% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 33IU | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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