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Torting a Chocolate Cake

Learn how quick and easy it is torting a chocolate cake can be. Even layers, guaranteed each time. From a single layer to a three-layer cake.

I’ve got yet another Chocolate Cake for you. But this one is so easy. I promise you can totally make this one and not screw it up. If you do happen to mess it up, don’t worry, because we are covering the whole thing in chocolate mousse frosting and then adding some homemade truffles to it. Nobody will care if it’s not perfect.

Learn how to easily tort a cake and have perfect layers every time!

They will be oohing and aahing over the presentation!

This cake is for total choco-holics! But, I’m getting ahead of myself… Just one day at a time.

Single-Layer Chocolate Cake

For the first recipe this week, we are making the chocolate cake. This cake will be fine sitting in your fridge for a day or two, or you can make it a week in advance and pop it into the freezer. In fact, you can freeze most cakes, thaw them and have them be as good as the day they were baked.

This cake starts off with a homemade dry base. You know, like the kind you buy in the box and then add the egg, oil, and water to? Yep. That’s what you make at home instead of a box of powder. Easy peasy.

Torting a Chocolate Cake like a Pro

Once you have the cake baked and cooled, you’ll need to cut it into three equal slices. Don’t get too scared, it’s easy.

Lay the cake down on its top, so that the flat bottom is now the top. Measure it with a ruler and then divide it, marking it with toothpicks. I like to use my Wilton Cake Leveler to cut my cake. I’ve done it with a large serrated knife, but I can never get the cut straight.  Besides, it’s less than $10 at the craft store. You should really have a Cake Leveler in your arsenal.

Place a sheet of wax paper or parchment paper between the layers and place them on a plate. Wrap them with plastic or put them into a freezer baggie.

When removing them from the fridge or freezer, allow the cakes plenty of time to come to room temperature before unwrapping them. This will prevent any moisture or condensation from forming on the cake.

One cake, three equally sliced cakes. This technique works every time.

This Chocolate Cake recipe is part of a series with the Chocolate Truffles, and Chocolate Mousse Cake.

Three amazing chocolate recipes for one amazing chocolate dessert.

For more basic chocolate cakes, check out these recipes

Dark Chocolate Cake Recipe that is rich and decadent.

Dark Chocolate Cake

Simple and Decadent. This easy Chocolate Cake Recipe is just waiting for the perfect frosting. What will you top it with?

Basic Chocolate Cake

Yield: 1 cake

Single Layer Chocolate Cake Recipe

Single Layer Chocolate Cake Recipe

This single-layer chocolate cake is easy to make for a small serving cake. Learn how to divide one cake into three layers.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

Dry Ingredients

  • 6 oz Cake Flour
  • 1 oz unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar

Wet Ingredients

  • 1/4 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup water

Instructions

  1. Preheat oven to 325 degrees F and prepare a 9 inch round cake pan with Pam with Flour. Don't use white flour on the bottom of the pan, only the sides.
  2. Sift the dry ingredients in a large bowl. Congratulations, you just made the dry mix of a cake box mix.
  3. Using a 1 cup measuring cup, mix the oil, egg, and vanilla with a fork and then mix into the dry ingredients.
  4. Add in the water and mix until the dry ingredients are wet. Do not overbeat.
  5. Pour into pan and bake for 30 - 35 minutes.
  6. Let cool for 20 minutes in the pan, then invert the cake and let it cool completely on a wire rack.
  7. Once the cake is cool, place it in the fridge for 30 to make cutting it easier.
  8. To divide the cake into three even layers, measure the height of the cake, divide by three and mark with a toothpick. Do this in two to four places depending on if you are using a cake cutter or a serrated knife. Move the wire to line up on the top toothpicks and slice the cake. Repeat for the second layer.
  9. Place parchment paper or waxed paper between layers, wrap in plastic on a plate, and refrigerate overnight.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 119mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g

Nutrition information isn’t always accurate.

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