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Pumpkin Chocolate Mousse Cake

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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!

Ingredients

Scale

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:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, egg, and vanilla extract. Mix until smooth.
  4. Stir in hot coffee until fully combined (batter will be thin).
  5. Pour into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely in the pan.

2. Make the Pumpkin Mousse:

  1. In a small bowl, mix gelatin powder with cold water and let sit for 5 minutes to bloom.
  2. In a medium saucepan over low heat, warm pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla until sugar dissolves (do not boil).
  3. Stir in the bloomed gelatin until dissolved. Let cool to room temperature.
  4. In a large bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold whipped cream into the pumpkin mixture until smooth.

3. Assemble the Cake:

  1. Once the chocolate cake is fully cooled, spread the pumpkin mousse evenly on top.
  2. Refrigerate for at least 2 hours to set.

4. Make the Chocolate Ganache:

  1. Heat the heavy cream in a small saucepan until just simmering.
  2. Remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
  3. Let the ganache cool slightly before pouring over the pumpkin mousse layer.

5. Chill & Serve:

  1. Refrigerate for at least 30 minutes before serving to allow the ganache to set.
  2. 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.

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