Pumpkin Chocolate Mousse Cake
Pumpkin Chocolate Mousse Cake is a delightful combination of rich chocolate and the warm, spiced flavors of pumpkin, making it an irresistible dessert throughout the fall season. For many, this cake is a festive favorite, perfect for Thanksgiving or cozy gatherings. Having made this cake numerous times, I can confirm that it never fails to impress—not only in flavor but also in appearance. The layers of mousse create a beautiful presentation, making it a showstopper for any occasion.
Why you’ll love this dish
One of the standout features of this Pumpkin Chocolate Mousse Cake is its perfect balance of flavors. Pumpkin provides a lovely moisture and a hint of earthiness, while chocolate adds depth and indulgence. This recipe is especially great for those crowd-pleasing moments, like holiday dinners or autumn celebrations, since it seamlessly combines the joy of chocolate with the cozy essence of pumpkin spice.
“Absolutely delicious! The pumpkin adds a unique twist to the classic chocolate mousse, and everyone at the gathering just raved about it!” – A delighted home baker.
Preparing Pumpkin Chocolate Mousse Cake
Creating this tempting dessert involves a series of straightforward steps that yield an impressive cake. You will start with baking a chocolate-based cake, packed with pumpkin flavor, followed by preparing a fluffy mousse that layers beautifully. Lastly, you’ll finish off with an indulgent chocolate ganache to crown your creation. Ready to dive in? Let’s take a closer look at what you’ll need.
What you’ll need
To embark on this delightful baking adventure, gather the following ingredients:
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Baking Essentials:
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar (you can use more granulated sugar instead)
- 1 large Egg (room temperature)
- 1 teaspoon Vanilla Extract (almond extract is a tasty swap)
- 1 cup Buttermilk (substitute regular milk with vinegar or lemon juice)
- 1 ½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder (Dutch-processed for a richer taste)
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
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Flavor Add-ins:
- 1 cup Cinnamon Chips (or white chocolate chips + 1 tsp ground cinnamon)
- 1 cup Canned Pumpkin Puree (ensure it’s pure pumpkin, not pie filling)
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For the Mousse:
- 1 cup Heavy Cream (must be cold to whip)
- 1 tablespoon Unflavored Powdered Gelatin (hydrate in water first)
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Frosting and Garnish:
- ½ cup Salted Caramel Sauce (or homemade caramel)
- 1 cup Butterscotch Chips
- 1 cup Heavy Cream (cold)
- 1 cup Salted Caramel Chips (or chocolate chips)
- 8 ounces Semi-Sweet Chocolate (dark chocolate can be used)
- 1 cup Heavy Cream (gently heated)
With everything on hand, you’re ready to bring this cake to life!
Step-by-step instructions
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Start with the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, mixing until combined.
- Slowly add the buttermilk, then stir in the flour, cocoa powder, baking soda, cinnamon chips, and salt. Blend until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool in the pans for 10 minutes before transferring to a wire rack.
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Prepare the Mousse:
- In a small bowl, hydrate the gelatin according to package instructions with cold water.
- In another bowl, whip the cold heavy cream until stiff peaks form.
- Melt the semi-sweet chocolate in a microwave or double boiler until smooth. Let it cool slightly before adding it to the whipped cream.
- Gently fold in the hydrated gelatin and pumpkin puree until everything is mixed evenly.
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Assemble the Cake:
- Place one layer of the cooled cake on a serving plate. Spread a layer of pumpkin mousse on top.
- Add the second cake layer on top of the mousse, pressing gently then refrigerate for about an hour to set.
- Drizzle with salted caramel sauce and top with butterscotch chips.
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Final Touch:
- To create a ganache, heat heavy cream (1 cup) gently and then add to melted chocolate, stirring until smooth. Pour over the cake layer once it has cooled a bit.
- Allow the cake to cool completely before slicing.
Best ways to enjoy it
This Pumpkin Chocolate Mousse Cake shines as the centerpiece of any dessert table. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Pairing it with a hot cup of spiced chai or a creamy latte increases the cozy factor, making it an ideal choice for fall gatherings or holiday celebrations.
Keeping leftovers fresh
To store your delightful creation, wrap the cake slices in plastic wrap and place them in an airtight container. You can keep it in the refrigerator for up to 4-5 days. If you want to extend its life, consider freezing leftovers. Just freeze slices individually, and they can last up to 3 months in the freezer! When you’re ready to enjoy again, simply thaw in the fridge overnight.
Helpful cooking tips
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure better mixing and texture.
- Whipping Cream: For the best whipped cream, chill the bowl and beaters in advance. It helps achieve that perfect fluffiness!
- Prevent Sinking Chips: If you’re using cinnamon or butterscotch chips, tossing them in a little flour before adding them to the batter can prevent them from sinking to the bottom.
Creative twists
Feel free to get creative with this Pumpkin Chocolate Mousse Cake! Consider adding additional flavors like orange zest for a citrus kick or try substituting the butterscotch chips with a mix of white and dark chocolate chips for an exciting twist. For a more decadent treat, layer in some chocolate ganache between the cake and mousse.
Common questions
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What’s the prep time?
The total preparation time for this cake is about 30 minutes, with an additional baking time of around 25-30 minutes, plus chilling time. -
Can I substitute the pumpkin puree?
While it’s best to use canned pumpkin puree, you can make your own by pureeing cooked pumpkin. Make sure it’s not spiced pie filling, though! -
How do I ensure the mousse sets correctly?
Ensuring the gelatin is properly hydrated and mixed in well with the pumpkin puree will guarantee your mousse sets up effectively. Remember to cool the chocolate before combining it with the cream for optimal results.
By following this recipe, you’ll not only whip up a stunning Pumpkin Chocolate Mousse Cake but also create memorable moments that will be cherished by everyone who tastes it. Happy baking!
Pumpkin Chocolate Mousse Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, mixing until combined.
- Slowly add the buttermilk, then stir in the flour, cocoa powder, baking soda, cinnamon chips, and salt. Blend until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool in the pans for 10 minutes before transferring to a wire rack.
- In a small bowl, hydrate the gelatin according to package instructions with cold water.
- In another bowl, whip the cold heavy cream until stiff peaks form.
- Melt the semi-sweet chocolate in a microwave or double boiler until smooth. Let it cool slightly before adding it to the whipped cream.
- Gently fold in the hydrated gelatin and pumpkin puree until everything is mixed evenly.
- Place one layer of the cooled cake on a serving plate. Spread a layer of pumpkin mousse on top.
- Add the second cake layer on top of the mousse, pressing gently then refrigerate for about an hour to set.
- Drizzle with salted caramel sauce and top with butterscotch chips.
- To create a ganache, heat heavy cream (1 cup) gently and then add to melted chocolate, stirring until smooth.
- Pour over the cake layer once it has cooled a bit.
- Allow the cake to cool completely before slicing.
