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Pumpkin Chocolate Mousse Cake Recipe

Pumpkin Chocolate Mousse Cake Recipe
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★★★★★

5.2 from 5 reviews

This Pumpkin Chocolate Mousse Cake is a decadent layered dessert combining a rich chocolate cake base with three luscious mousse layers featuring cinnamon, pumpkin-butterscotch, and salted caramel flavors. Topped with a silky chocolate ganache and garnished with whipped cream and spiced candies, it offers a perfect balance of creamy textures and seasonal spices ideal for fall celebrations or special occasions.

Ingredients

Scale

Chocolate Cake

  • 2 oz unsalted butter (at room temperature)
  • 1.75 oz granulated sugar (1/4 cup)
  • 1.75 oz brown sugar (1/4 cup)
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • 4 fl oz buttermilk (1/2 cup, at room temperature)
  • 2.66 oz all-purpose flour (2/3 cup)
  • 1 oz unsweetened cocoa powder (1/3 cup)
  • ½ tsp baking soda
  • ¼ tsp salt

Cinnamon Mousse Layer

  • 9 oz cinnamon chips
  • 1/3 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • Pinch of salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 1 tsp ground cinnamon
  • 1 cup heavy cream (for whipping)

Pumpkin-Butterscotch Mousse Layer

  • 9 oz butterscotch chips
  • 1/3 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • Pinch of salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 1 cup heavy cream (for whipping)

Salted Caramel Mousse Layer

  • 9 oz salted caramel chips (or white chocolate chips)
  • 1/3 cup thick salted caramel sauce
  • 1/2 cup heavy cream
  • Pinch of salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1 cup heavy cream (for whipping)

Chocolate Ganache

  • 3 oz semi-sweet chocolate (finely chopped)
  • 1/2 cup heavy cream

For Decoration

  • Whipped cream
  • Ground cinnamon
  • Candy of your choosing (pumpkin shaped truffles recommended)

Instructions

  1. Prepare the Chocolate Cake: Line a 9-inch cake pan with parchment paper and spray with nonstick cooking spray. Preheat the oven to 350°F (175°C). Cream the butter with both sugars using a stand mixer until light and fluffy, about 5 minutes. Add the egg and vanilla extract, mixing well. Sift the flour, cocoa powder, baking soda, and salt together.
  2. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the creamed mixture on low speed, starting and ending with the dry ingredients. Finish mixing by hand with a spatula to ensure even incorporation. Pour batter into the prepared pan and smooth evenly.
  3. Bake the Cake: Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely on a wire rack.
  4. Set Up Pan for Mousse Layers: Use a 9-inch pan with removable bottom and at least 3-inch sides. Line the inner sides with a 4-inch-high acetate cake collar or suitable substitute overlapping the edge. Place a cake cardboard in the bottom and put the cooled cake on top.
  5. Make Cinnamon Mousse Layer: Melt cinnamon chips with pumpkin puree, 1/2 cup heavy cream, and a pinch of salt in 30-second microwave increments, stirring until smooth. Let cool to room temperature. Bloom gelatin in cold water, microwave briefly until melted, and whisk into the cooled cinnamon mixture along with ground cinnamon.
  6. Fold in Whipped Cream: Whip the remaining 1 cup heavy cream to firm peaks and gently fold half into the cinnamon mixture, then fold in the rest. Spread this mousse evenly over the cake base and refrigerate for 25 minutes until set.
  7. Make Pumpkin-Butterscotch Mousse Layer: Repeat the same melting, gelatin preparation, and folding process with butterscotch chips, pumpkin puree, 1/2 cup cream, and salt. Spread over the set cinnamon mousse layer and refrigerate until firm.
  8. Make Salted Caramel Mousse Layer: Melt salted caramel chips or white chocolate chips with 1/3 cup salted caramel sauce, 1/2 cup cream, salt, and vanilla extract. Add melted gelatin and fold in whipped cream as before. Pour over pumpkin-butterscotch layer and chill at least 30 minutes.
  9. Prepare Chocolate Ganache: Heat 1/2 cup cream to a simmer and pour over chopped semi-sweet chocolate. Whisk until smooth and shiny. Allow to cool to warm and spreadable consistency, then pour over the top of the cake, smoothing to the edges. Refrigerate for at least 4 hours or overnight.
  10. Finish the Cake: Remove cake from pan by pushing out the bottom or unhinging sides. Remove acetate collar. Pipe whipped cream rosettes around the edge, sprinkle with cinnamon, and decorate with chocolate candies or curls as desired.
  11. Serving: For clean slices, chill thoroughly and use a large sharp knife that is wiped between cuts. Allow slices to sit at room temperature for 10-15 minutes for the best texture and flavor.

Notes

  • Use high-quality cinnamon chips for the cinnamon mousse layer for best flavor.
  • If salted caramel chips are unavailable, use white chocolate chips with added salted caramel sauce as directed.
  • Ensure all dairy ingredients are at room temperature where specified for proper blending.
  • Acetate strips or waxed paper strips help create smooth mousse edges and are necessary for clean removal.
  • This cake requires several hours of refrigeration for mousse layers to set properly before slicing.

Nutrition

Keywords: pumpkin chocolate mousse cake, layered mousse cake, pumpkin dessert, chocolate cake, fall dessert, thanksgiving cake

Find it online: https://nayabaker.com/pumpkin-chocolate-mousse-cake-recipe/