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–+ servings
Pumpkin Chocolate Mousse Cake

Decadent Pumpkin Chocolate Mousse Cake That Everyone Will Love

This Pumpkin Chocolate Mousse Cake is a stunning combination of rich chocolate and warm spices in delightful layers.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Add richness and moisture; substitute with coconut oil for a dairy-free version.
  • 1 cup Granulated Sugar Provides sweetness and structure; coconut sugar can be used as a substitute.
  • 1/2 cup Brown Sugar Enhances moisture and flavor; can replace with extra granulated sugar if needed.
  • 1 large Egg Acts as a binder for the cake; ensure it’s at room temperature.
  • 1 tsp Vanilla Extract Adds flavor depth; homemade vanilla extract is preferable.
  • 1/2 cup Buttermilk Contributes moisture and a slight tang; can substitute with milk mixed with lemon juice or vinegar.
  • 1 cup All-Purpose Flour Provides structure to the cake; gluten-free flour can be used.
  • 1/2 cup Unsweetened Cocoa Powder Gives the cake a rich chocolate flavor; Dutch-processed cocoa is recommended.
  • 1 tsp Baking Soda Helps the cake rise; ensure it’s fresh for effective leavening.
  • 1/2 tsp Salt Enhances flavor; keep to a minimum for desserts.
For the Mousse Layers
  • 1 cup Cinnamon Chips Key flavor in cinnamon mousse; substitute with white chocolate chips mixed with ground cinnamon if unavailable.
  • 2 cups Heavy Cream Provides richness to the mousse; use coconut cream for a dairy-free option.
  • 1 cup Canned Pumpkin Puree Adds flavor and moisture; fresh pumpkin puree can also be used.
  • 1 tbsp Unflavored Powdered Gelatin Sets the mousse; for vegetarian options, replace with agar-agar.
  • 1 tsp Ground Cinnamon Adds warmth and spice; adjust for personal taste preferences.
  • 1 cup Butterscotch Chips Base flavor for butterscotch mousse; white chocolate chips with butterscotch flavor work as a substitute.
  • 1 cup Salted Caramel Chips Needed for salted caramel mousse; white chocolate chips can be used if needed.
  • 1/2 cup Thick Salted Caramel Sauce Infuses rich caramel flavor; homemade enhances taste.
  • 1 cup Semi-Sweet Chocolate Used for the ganache; dark chocolate can be substituted for a richer taste.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • Saucepan
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, cream together unsalted butter and sugars until fluffy. Add the egg and vanilla extract, mixing until combined. Gradually incorporate the flour, cocoa powder, baking soda, and buttermilk, alternating between dry and wet ingredients. Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
  2. In a saucepan, melt the cinnamon chips with the heavy cream over low heat, stirring until completely smooth. Remove from heat and stir in the pumpkin puree. Allow to cool slightly, then prepare the gelatin by sprinkling it over cold water and letting it sit until softened. Stir gelatin into cinnamon mixture, then fold in whipped cream. Spread this cinnamon mousse over the cooled cake layer.
  3. In the same saucepan, melt the butterscotch chips with another portion of heavy cream, stirring until smooth. After cooling slightly, prepare gelatin as before and mix it into the butterscotch blend. Fold in whipped cream to create a light mousse. Layer this mousse over the cinnamon layer, smoothing with a spatula.
  4. Melt the salted caramel chips with the remaining heavy cream in a saucepan over low heat, stirring until blended. Mix in the thick salted caramel sauce for added flavor. Allow to cool slightly, then prepare and stir in gelatin, followed by whipped cream. Pour this salted caramel mousse over the butterscotch layer, smoothing it out.
  5. To prepare the ganache, heat the remaining cream until it begins to simmer. Remove from heat and pour over chopped semi-sweet chocolate, allowing it to sit for a few minutes. Stir until smooth. Once ganache cools slightly, pour it over the mousse layers.
  6. Refrigerate the cake for at least 4 hours, or preferably overnight, to let the mousse layers set. Cover lightly with plastic wrap.
  7. When ready to serve, remove the cake from the refrigerator and decorate with whipped cream. Sprinkle with ground cinnamon and chocolate candies. Slice through with a hot, dry knife for clean edges.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 35gVitamin A: 1500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing. Monitor baking time closely to avoid dryness. Chill mousse layers thoroughly for distinct textures.

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