Print

Pumpkin Chocolate Mousse Cake

pumpkin chocolate mousse cake - featured image
Print Recipe

This Pumpkin Chocolate Mousse Cake is a showstopping fall dessert featuring layers of tender chocolate cake, silky pumpkin mousse, and creamy chocolate mousse. It’s surprisingly easy to make, crowd-pleasing, and perfect for any autumn gathering.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk (or dairy-free alternative)
  • 1/4 cup (60ml) vegetable oil (canola or sunflower)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) hot coffee or water
  • 1 1/2 cups (360g) pure pumpkin puree
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (110g) packed brown sugar
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 tablespoon (5g) unflavored gelatin (optional)
  • 2 tablespoons (30ml) cold water (for blooming gelatin, if using)
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 1 1/4 cups (300ml) heavy cream (divided)
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Whipped cream (for topping, optional)
  • Chocolate shavings or mini chips (for topping, optional)
  • Toasted pecans or walnuts (for topping, optional)
  • Pinch of cinnamon or nutmeg for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In another bowl, whisk milk, oil, egg, and vanilla. Pour wet ingredients into dry and stir until just combined.
  4. Add hot coffee (or water) and whisk until smooth. Pour batter into prepared pan.
  5. Bake for 18-22 minutes, until a toothpick comes out clean. Cool completely in pan.
  6. If using gelatin, sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
  7. In a medium saucepan, combine pumpkin puree, brown sugar, pumpkin spice, vanilla, and salt. Heat over medium until just steaming. Remove from heat and mix in bloomed gelatin until dissolved. Cool to room temperature.
  8. Whip 1/2 cup heavy cream to medium peaks. Gently fold cooled pumpkin mixture into whipped cream. For extra smoothness, pulse in a food processor. Spread over cooled cake layer and refrigerate at least 1 hour.
  9. Melt chocolate chips and 1/4 cup heavy cream in microwave (30-second bursts, stirring) or over a double boiler until smooth. Let cool slightly.
  10. Whip remaining 1 cup heavy cream with sugar, vanilla, and salt to soft peaks. Fold a third of whipped cream into melted chocolate to lighten, then fold in the rest until smooth and fluffy.
  11. Carefully spread chocolate mousse over pumpkin layer. Smooth with a spatula. Chill at least 2 hours (overnight is best).
  12. Run a thin knife around the edge and release the springform. Top with whipped cream, chocolate shavings, toasted nuts, or a dusting of cinnamon as desired. Slice with a sharp, warm knife for clean layers.

Notes

Chill each layer thoroughly for clean slices. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream and dairy-free chocolate. The cake can be made ahead and keeps well in the fridge for up to 4 days. For best texture, serve chilled and slice with a warm knife.

Nutrition

Keywords: pumpkin chocolate mousse cake, fall dessert, Thanksgiving dessert, easy mousse cake, pumpkin recipes, chocolate cake, make-ahead dessert, autumn cake, Friendsgiving, layered cake

Find it online: https://pokirecipes.com/pumpkin-chocolate-mousse-cake-recipe-easy-fall-dessert-everyone-loves/