This Pumpkin Chocolate Mousse Cake is the perfect fall dessert, combining rich chocolate cake with a silky pumpkin mousse. With layers of deep chocolate flavor and creamy pumpkin spice, this cake is both elegant and indulgent. Whether for a holiday gathering or a cozy night in, this dessert will impress everyone at the table!
Why You’ll Love This Recipe
- Perfect Flavor Combo – Rich chocolate and spiced pumpkin create the ultimate fall treat.
- Creamy & Decadent – The mousse layer is light and fluffy, balancing the dense cake.
- Great for Special Occasions – Perfect for Thanksgiving, Halloween, or holiday parties.
- Make-Ahead Friendly – Prepare it in advance for a stress-free dessert.
- No-Bake Mousse Layer – The airy mousse is simple to make and requires no baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake Layer:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Sugar
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Hot coffee (enhances chocolate flavor)
For the Pumpkin Mousse:
- Pumpkin puree
- Heavy whipping cream
- Cream cheese (softened)
- Brown sugar
- Pumpkin pie spice
- Unflavored gelatin (for stability)
- Cold water
For the Chocolate Ganache (Optional):
- Dark chocolate
- Heavy cream
Directions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and sugar.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in hot coffee, then pour batter into the pan.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
Step 2: Make the Pumpkin Mousse
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- In a mixing bowl, beat cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
- Heat the gelatin until melted, then stir into the pumpkin mixture.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
Step 3: Assemble the Cake
- Place the cooled chocolate cake on a serving plate.
- Spread the pumpkin mousse evenly over the cake. Refrigerate for at least 4 hours (or overnight) to set.
Step 4: Add Ganache (Optional)
- Heat heavy cream until warm, then pour over chopped chocolate. Stir until smooth.
- Drizzle over the set mousse cake and let it chill for another 30 minutes.
Step 5: Serve & Enjoy!
- Slice and serve chilled, garnished with whipped cream or chocolate shavings.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Chill Time: 4+ hours
- Total Time: About 5 hours
Variations
- Gluten-Free Option – Use a gluten-free flour blend.
- Spiced Chocolate Cake – Add cinnamon or nutmeg to the cake batter for extra warmth.
- Nutty Crunch – Sprinkle chopped pecans or walnuts between the layers.
- Lighter Version – Use Greek yogurt instead of cream cheese in the mousse.
- Double Chocolate – Add chocolate chips to the cake batter for extra richness.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze without ganache for up to 2 months. Thaw overnight before serving.
- Make-Ahead Tip: Assemble the cake a day ahead for the best texture.
FAQs
Can I make this without gelatin?
Yes, but the mousse may be softer. You can use agar-agar as a vegetarian alternative.
What’s the best pumpkin to use?
Canned pumpkin puree works best for consistency, but homemade puree is fine if well-drained.
Can I use whipped topping instead of heavy cream?
Yes! Substitute with an equal amount of Cool Whip for an easier version.
Can I make this into cupcakes?
Absolutely! Use chocolate cupcakes and pipe the pumpkin mousse on top.
How do I make the cake extra moist?
Don’t overbake, and use buttermilk instead of regular milk for added moisture.
What’s a good substitute for coffee?
Use hot water if you prefer to avoid coffee—it won’t affect the taste much.
Can I add a caramel drizzle?
Yes! Caramel pairs beautifully with pumpkin and chocolate.
Do I need a springform pan?
It helps with easy assembly, but a regular cake pan works too.
Can I make this in a trifle dish?
Yes! Layer crumbled cake and mousse for a delicious trifle version.
How do I get clean slices when cutting?
Use a sharp knife dipped in warm water for perfect slices.
Conclusion
This Pumpkin Chocolate Mousse Cake is a decadent, show-stopping dessert that’s perfect for fall. With a rich chocolate base and airy pumpkin mousse, it’s a must-try for any pumpkin lover. Make it for your next celebration and enjoy a deliciously creamy, chocolatey treat!
PrintPumpkin Chocolate Mousse Cake
This Pumpkin Chocolate Mousse Cake is a decadent, layered dessert featuring a moist chocolate cake base, a creamy pumpkin mousse layer, and a silky chocolate ganache topping. It’s the perfect blend of rich chocolate and warm fall spices, making it a show-stopping treat for any occasion!
- Prep Time: 30 minutes
- Chill Time: 2.5 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking & No-Bake
- Cuisine: American
Ingredients
For the Chocolate Cake Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk (or regular milk with 1/2 tsp vinegar)
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot coffee (or hot water)
For the Pumpkin Mousse:
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 2 tsp gelatin powder + 2 tbsp cold water
For the Chocolate Ganache:
- 1/2 cup heavy whipping cream
- 4 oz dark or semi-sweet chocolate, chopped
Instructions
1. Bake the Chocolate Cake Base:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add buttermilk, oil, egg, and vanilla extract. Mix until smooth.
- Stir in hot coffee until fully combined (batter will be thin).
- Pour into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
2. Make the Pumpkin Mousse:
- In a small bowl, mix gelatin powder with cold water and let sit for 5 minutes to bloom.
- In a medium saucepan over low heat, warm pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla until sugar dissolves (do not boil).
- Stir in the bloomed gelatin until dissolved. Let cool to room temperature.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture until smooth.
3. Assemble the Cake:
- Once the chocolate cake is fully cooled, spread the pumpkin mousse evenly on top.
- Refrigerate for at least 2 hours to set.
4. Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan until just simmering.
- Remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Let the ganache cool slightly before pouring over the pumpkin mousse layer.
5. Chill & Serve:
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
- Slice and enjoy!
Notes
- For extra crunch, sprinkle crushed graham crackers or toasted pecans on top before serving.
- If you prefer a no-bake version, replace the chocolate cake layer with an Oreo or graham cracker crust.
- Store in the fridge for up to 4 days.