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5.0 from 12 votes

Twice Chocolate Torte

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
Servings: 12
Calories: 288 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 1 milk chocolate cake mix
  • 8 ounces Cool Whip
  • 12.8 ounces Hershey's Hot Fudge Topping (1 jar) or Mrs Richardson's Hot Fudge Topping

Instructions

    Cup of Yum
  1. 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.
  2. Allow cakes to cool for 10 minutes after removing from oven. Remove cakes from pans and allow to finish cooling on a wire rack.
  3. Wrap cooled cakes in plastic wrap and freeze for 1 hour. This will make them easier to slice in half for layering.
  4. Remove cakes from freezer and carefully slice each cake in half using a long serrated knife (bread knife) creating 4 thin layers of cake.
  5. 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.
  6. 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.
  7. 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

Calories 288kcal (14%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 3mg (1%) Sodium 415mg (17%) Potassium 225mg (6%) 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

% 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.