Chocolate Mousse Torte

Details

Time
4 hours
Skill Level
Expert
Yields
1 cake

Layers of chocolate cake are delicious enough. Filling each layer with a rich but light chocolate mousse is a chocolate lover's dream. This torte recipe is perfect, no matter the occasion.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
17 minutes
Cool Time
1 hour
Chill Time
2 hours

Ingredients

  • 2/3 cup

    butter or margarine, softened

  • 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

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
jelly-roll pan
jelly-roll pan
mixing bowl
mixing bowl
mixer
mixer
wire rack
wire rack
refrigerator
refrigerator
ruler
ruler
foil
foil
1

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. 

Additional questions?