2/3 cup butter, softened
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups milk
Chocolate Mousse Filling:
1 teaspoon unflavored
gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup cold whipping cream
1/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Heat oven to 350°F
(175°C). Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with
foil; grease and flour foil.
For Torte: In a medium
bowl, stir together flour, cocoa, baking powder and baking soda;
set aside.
In large bowl, beat butter
and sugar until creamy. Add eggs and vanilla; beat well.
Gradually add flour mixture
to butter mixture, alternately with milk, beating until well
blended. Spread batter into prepared pan.
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.
For Chocolate Mousse Filling:
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.
Beat whipping cream, powdered
sugar, cocoa and vanilla in medium bowl until thickened; pour
in gelatin mixture and beat until stiff. Use immediately.
To Assemble: Trim edges
from cake; cut cake crosswise into 4 equal pieces, each about
9 x 3 1/2-inches. Place one layer on serving plate; spread with
about 1/2 cup filling. Repeat with 2 more layers; pipe decoratively
or spread fourth layer with remaining filling. Refrigerate until
ready to serve. Refrigerate leftover torte.
