Pumpkin Chocolate Mousse Cake Recipe
Who can resist the dreamy combination of pumpkin and chocolate? With layers of velvety mousse and spiced pumpkin goodness, this cake feels like autumn wrapped in every bite. Perfect for celebrations or cozy evenings, it’s bound to steal the spotlight on your dessert table.
Imagine the silky smoothness of chocolate paired with the warm, comforting spices of pumpkin. This Pumpkin Chocolate Mousse Cake is a delightful blend of flavors and textures, offering just the right amount of sweetness and decadence. It’s a treat that looks impressive but is surprisingly simple to create.
Craving something special to wow your family and friends? This recipe gives you the best of both worlds: a luxurious mousse cake with a seasonal twist. Plus, it’s as fun to make as it is to eat—just wait until you see everyone’s reactions!
Ready to bring this delicious dessert to life? Let’s dive into the steps and create a cake that’s as beautiful as it is delicious. Grab your ingredients, and let’s get started!
Ingredients
For the Chocolate Cake Layer
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the Pumpkin Mousse Layer
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp unflavored gelatin dissolved in 2 tbsp water
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Decoration
- Whipped cream
- Chocolate shavings or pumpkin candies
Required Kitchen Tools
To create this stunning cake, you’ll need:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Offset spatula
- Saucepan
- Cooling rack
Step-by-Step Instructions
1. Preparing the Chocolate Cake Layer
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat butter and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Combine: Gradually add dry ingredients and buttermilk in alternating batches, starting and ending with the dry mixture. Mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. Let it cool completely.
2. Making the Pumpkin Mousse
- Dissolve Gelatin: Sprinkle gelatin over water and let it bloom for 5 minutes. Heat gently until fully dissolved.
- Whip Cream: Beat heavy cream until soft peaks form. Set aside.
- Mix Pumpkin: Combine pumpkin puree, sugar, cinnamon, and nutmeg in a bowl. Fold in the whipped cream and dissolved gelatin gently to avoid deflating the mixture.
3. Assembling the Cake
- Place the cooled chocolate cake layer on a serving plate. Secure a cake ring or springform ring around it.
- Pour the pumpkin mousse over the cake layer and smooth the top with an offset spatula. Chill in the refrigerator for 2–3 hours or until set.
4. Preparing the Chocolate Ganache
- Heat heavy cream in a saucepan until it just starts to simmer.
- Remove from heat and pour over the chocolate chips. Let it sit for 1–2 minutes, then whisk until smooth.
- Let the ganache cool slightly before pouring over the chilled mousse layer. Spread evenly.
5. Finishing Touches
Decorate the top with whipped cream, chocolate shavings, or pumpkin candies. Let the cake chill for another hour before serving.
Serving and Decoration
Serve the cake slightly chilled for the best texture. Add a dollop of whipped cream to each slice and sprinkle with a pinch of cinnamon for a warm, inviting presentation. You can also decorate the plate with a drizzle of caramel sauce for extra flair.
Nutrition
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 320 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 55mg |
| Sodium | 120mg |
| Carbohydrates | 35g |
| Fiber | 3g |
| Protein | 6g |
How to Store
- Refrigerator: Store the cake in an airtight container for up to 4 days.
- Freezer: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Conclusion
This Pumpkin Chocolate Mousse Cake is more than just a dessert—it’s an experience. With its layers of spiced pumpkin and rich chocolate, it’s a perfect centerpiece for any fall celebration. By following this detailed guide, you’ll create a dessert that’s as beautiful as it is delicious.
Share your thoughts and let us know how it turned out in the comments below. Enjoy baking!
