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Triple Chocolate Torte

A family birthday cake with a hard chocolate shell — and a printable recipe card that credits the original Hershey’s source.

Recipes Printable card Source-credited
Jump to card Official recipe on Hersheyland

A family cake

My Mother made this cake many times when I was a child. I remember distinctly being unable to insert candles at birthdays because the ganache was too thick. We often struggled to get the cake into the fridge to cool because our fridge was always unorganized and full. However, when it came time to cut the cake, that was the crowning moment. Attempting to slice through the hardened chocolate often ended up in slightly squished cake, all the way to layers that slid off. The joyful memories of this cake I have carried with me to this day. When I was young I did not know it was a Hershey's recipe, only that it was my mom's chocolate cake with the hard shell. Now, I have my daughter who has taken a love to baking make this cake. Without telling her what it is. Because I haven't made it myself in years.

— Family note · Waryway Guides

Source & credit

Recipe source: Triple Chocolate Torte on Hersheyland (The Hershey Company).

This guide is a family memory and a print-friendly layout of that classic cake. Ingredient amounts and method follow the Hershey’s Triple Chocolate Torte recipe. Always prefer the official page for product packaging, current instructions, and nutrition.

HERSHEY’S, HERSHEY’S SPECIAL DARK, and related marks are trademarks of The Hershey Company. This page is not affiliated with or endorsed by The Hershey Company. We link back so credit stays with the source.

Printable recipe card

One letter page. Use Portrait, scale 100%, single-sided, headers & footers off. The story above does not print — only this card.

Hershey’s Classic · Family kitchen card

Triple Chocolate Torte

Cocoa cake · chocolate cream filling · shiny fudge glaze

1 cake · 12 servings Prep 30 min Bake 25–30 min 350°F

Directions

  1. Heat oven to 350°F. Grease and flour two 9-inch round pans.
  2. Beat egg whites until foamy; gradually add ½ cup sugar until stiff peaks form.
  3. Stir remaining 1 cup sugar, flour, cocoa, baking soda, and salt. Add oil, buttermilk, and yolks; beat smooth. Fold in whites. Divide into pans.
  4. Bake 25–30 minutes until cake springs back in the center. Cool 5 minutes; remove to racks. Cool completely.
  5. Split each layer horizontally (four layers). Spread one-third of the filling between each join; plain layer on top.
  6. Spoon glaze over the top; let drip down the sides. Refrigerate until serving. Warm knife for clean cuts.
Make-ahead: Bake layers up to 2 days before assembly. Cover and refrigerate leftovers. Optional: berries or whipped cream. ~470 cal/slice (12).

Recipe methods and ingredient lists are widely treated as factual/procedural content; the original wording, photography, and branding on Hersheyland remain the property of The Hershey Company. We present a reformatted kitchen card for family use, attach our own memory, and always link and name the source. If Hershey requests changes or removal, we will comply. For the authoritative version, bake from Hersheyland.