Chocolate Mousse Torte

If you want to impress your guests, make this light and airy Chocolate Mousse Torte recipe. It's got the right balance of fluffy, creamy sweetness sandwiched between layers of rich chocolate cake. For a smooth chocolaty cake, HERSHEY'S Cocoa is a wise choice, but HERSHEY'S SPECIAL DARK Cocoa gives it a deeper, richer cake flavor. With strawberries and chocolate shavings, this Chocolate Mousse Torte makes a stunning presentation.  This elegant torte is an ideal party or special occasion dessert

Ingredients

2/3 cup

butter or margarine, softene

1 cup

sugar

3

eggs

1 - 1/2 tsps

vanilla extract

2 cups

all-purpose flour

2/3 cup

HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1 - 1/2 tsps

baking powder

1/2 tsp

baking soda

1/3 cup

milk

Chocolate Mousse Filling

1 tsp

unflavored gelatin

1 Tbsp

cold water

2 Tbsps

boiling water

1 cup

cold whipping cream (1/2 pt)

1/3 cup

powdered sugar

3 Tbsps

HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1 tsp

vanilla extract

Directions

Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil.2

Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. Spread batter in prepared pan.3

Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.4

Prepare Chocolate Mousse Filling. Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 2 more layers; pipe or spread fourth layer with remaining filling. Refrigerate until ready to serve. Cover; refrigerate leftover torte.

Chocolate Mousse Filling:

1. Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.
2. Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Use immediately.