A decadent, four layer chocolate torte filled and decorated with a luscious chocolate mousse.

Chocolate Decadent Mousse Torte

Torte:
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.

Makes 10 to 12 servings.