Name: Chocolate Lover's Mousse Torte
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1 cup butter, softened -; 1 cup sugar -; 3 large eggs -; 1-1/2 teaspoons vanilla extract -; 2 cups all-purpose flour -; 2/3 cup baking cocoa -; 1 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1-1/3 cups whole milk -; Filling: -; 1 teaspoon unflavored gelatin -; 3 tablespoons cold water -; 1/3 cup confectioners' sugar -; 3 tablespoons baking cocoa -; 1 cup heavy whipping cream -; 1 teaspoon vanilla extract -

Ingredients for - Chocolate Lover's Mousse Torte

1. 1 cup butter, softened

2. 1 cup sugar

3. 3 large eggs

4. 1-1/2 teaspoons vanilla extract

5. 2 cups all-purpose flour

6. 2/3 cup baking cocoa

7. 1 teaspoon baking powder

8. 1/4 teaspoon baking soda

9. 1-1/3 cups whole milk

10. Filling:

11. 1 teaspoon unflavored gelatin

12. 3 tablespoons cold water

13. 1/3 cup confectioners' sugar

14. 3 tablespoons baking cocoa

15. 1 cup heavy whipping cream

16. 1 teaspoon vanilla extract

How to cook deliciously - Chocolate Lover's Mousse Torte

1 . Stage

Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper.

2 . Stage

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Transfer to prepared pan.

3 . Stage

Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.

4 . Stage

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Cool to room temperature.

5 . Stage

Sift confectioners' sugar and cocoa together. In a large bowl, beat cream until it begins to thicken. Beat in confectioners' sugar mixture and vanilla. While beating, gradually add gelatin until stiff peaks form.

6 . Stage

Trim cake edges; cut crosswise into fourths. Place one cake layer on a serving plate; spread with 1/2 cup filling. Repeat layers three times. Refrigerate until serving.