Chocolate Mousse Torte

Chocolate Mousse Torte

  • PRINT

SKILL LEVEL : expertPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories220
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium200 mg8% DV
Total Carbohydrates24 g8% DV
Dietary Fiber2.0 g8% DV
Sugars12 g
Protein4 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories220
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium200 mg8% DV
Total Carbohydrates24 g8% DV
Dietary Fiber2.0 g8% DV
Sugars12 g
Protein4 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1-1/2 teaspoons baking powder
  • 2/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1-1/3 cups milk
  • 2/3 cup butter or margarine , softened
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • CHOCOLATE MOUSSE FILLING (recipe follows)
  • 2 cups all-purpose flour

Directions

  • 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. 18 servings.
  • CHOCOLATE MOUSSE FILLING
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1 cup (1/2 pt.) cold whipping cream
  • 1/3 cup powdered sugar
  • 3 tablespoons HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 teaspoon vanilla extract
  • 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. About 2 cups filling.
Ingredients sitting on a table

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