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–+ servings
Pumpkin Chocolate Mousse Cake

Decadent Pumpkin Chocolate Mousse Cake to Wow Your Guests

Indulge in this Pumpkin Chocolate Mousse Cake, a delightful autumn dessert featuring rich layers of chocolate and pumpkin.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 1 cup Unsalted Butter at room temperature
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Brown Sugar can replace with extra granulated sugar
  • 1 Large Egg at room temperature
  • 1 teaspoon Vanilla Extract homemade is preferable
  • 1 cup Buttermilk can substitute with milk + lemon juice or vinegar
  • 1 3/4 cups All-Purpose Flour or gluten-free flour
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed for smoothness
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Mousse Layers
  • 1/2 cup Cinnamon Chips can substitute with white chocolate chips + ground cinnamon
  • 1 cup Heavy Cream can use coconut cream for dairy-free
  • 1 cup Canned Pumpkin Puree fresh can also be used
  • 1 tablespoon Unflavored Powdered Gelatin or agar-agar for vegetarian
  • 1 teaspoon Ground Cinnamon to taste
  • 1/2 cup Butterscotch Chips can use white chocolate chips with butterscotch flavor
  • 1/2 cup Salted Caramel Chips or white chocolate chips
  • 1/2 cup Thick Salted Caramel Sauce homemade enhances taste
  • 6 ounces Semi-Sweet Chocolate use dark chocolate for richer flavor

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Saucepan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, beat the butter with granulated and brown sugars until light and fluffy.
  3. Add the egg and vanilla extract, mixing well.
  4. Gradually incorporate the flour, cocoa powder, baking soda, and salt alternately with buttermilk.
  5. Pour the batter into the prepared pan and bake for 22-25 minutes until a toothpick comes out clean.
  6. Allow the cake to cool completely.
  7. Melt cinnamon chips with 1 cup of heavy cream and a pinch of salt over low heat until smooth. Mix in canned pumpkin puree and let cool.
  8. Prepare gelatin, then combine with cooled pumpkin mixture and fold in whipped cream. Spread over the cooled cake.
  9. Melt butterscotch chips with a portion of heavy cream, cool, then prepare gelatin and combine with whipped cream. Layer over the cinnamon mousse.
  10. Melt salted caramel chips and remaining heavy cream, stir in caramel sauce, cool, then combine with gelatin and whipped cream. Add over butterscotch layer.
  11. Heat remaining heavy cream and pour over chopped semi-sweet chocolate to create ganache. Cool and pour over mousse layers.
  12. Refrigerate the cake for at least 4 hours or preferably overnight.
  13. Decorate with whipped cream and chocolate candies before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 320mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 2000IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing. Chill layers thoroughly for best results. Use a hot knife for clean slices.

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