Chocolate Raspberry Cream Cake

In a large bowl, cream butter and sugar until light and fluffy.Beat in eggs and vanilla.Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition.

Line a greased 15x10x1-in.baking pan with waxed paper; grease the paper.Spread batter evenly into pan.Bake at 350° for 15-20 minutes or until cake springs back when lightly touched in center.Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper.Cool completely.

For filling, puree raspberries in a food processor.Strain, reserving juice and discarding seeds.Place juice in a small saucepan.Sprinkle with gelatin; let stand for 1 minute.Cook and stir over low heat until gelatin is completely dissolved.Cool to room temperature

In a small bowl, beat cream until it begins to thicken.Add confectioners' sugar and vanilla; beat until stiff peaks form.Gently fold into raspberry mixture.

Trim edges from cake.Cut into four 7.5x7.5-in.rectangles.Place one rectangle on a serving platter; spread with a third of the filling.Repeat layers twice.Top with remaining rectangle.

For ganache, place chocolate chips and cream in a small saucepan.Cook and stir over low heat until chocolate is melted.Cool until thickened, about 10 minutes.Spread over torte.Refrigerate for 2 hours before serving.