Quick & Luscious Pumpkin Chocolate Mousse Cake Recipe

Decadent chocolate meets seasonal warmth in this irresistible pumpkin chocolate mousse cake that promises pure indulgence.

Rich layers of creamy chocolate intertwine with smooth pumpkin notes, creating a dessert that sings of autumn’s finest flavors.

Each slice whispers elegance and comfort in equal measure.

The velvety texture melts effortlessly on your tongue, blending deep cocoa with subtle pumpkin spice.

Delicate chocolate shavings crown this masterpiece, adding a luxurious finishing touch.

Perfectly balanced and supremely satisfying, this cake transforms an ordinary evening into a gourmet celebration.

Prepare to fall in love with every single bite.

Pumpkin Chocolate Mousse Cake: Ways To Serve It

• Festive Fall Feast: Serve this decadent pumpkin chocolate mousse cake at autumn gatherings to wow your guests. Perfect for holiday celebrations and cozy weekend desserts.
• Garnish Galore: Sprinkle crushed pecans, candied walnuts, or cinnamon-dusted pumpkin seeds on top for extra crunch and seasonal flair. A light dusting of cocoa powder adds elegant finishing touches.
• Wine and Dessert Pairing: Match this rich cake with port wine, dessert moscato, or a smooth espresso. These complementary beverages enhance the deep chocolate and warm pumpkin flavors, creating a luxurious tasting experience.
• Temperature Tip: Allow cake to sit at room temperature for 10-15 minutes before serving. This slight warming helps release the mousse's creamy texture and intensifies the complex spice notes, making each bite more enjoyable.

Pumpkin Chocolate Mousse Cake: Storage And Leftover Tips

• Quick Refrigeration Strategy: Store the cake in an airtight container inside the refrigerator for up to 4 days. Keep the cake covered to prevent moisture loss and maintain its delicate texture.
• Smart Slice Separation: Place parchment paper between individual cake slices when storing to prevent sticking and preserve the beautiful layers during storage.
• Temperature Management: Always keep the cake chilled below 40°F to maintain food safety and prevent potential bacterial growth. Remove from refrigerator only when ready to serve.
• Freezing Option: Wrap the entire cake or individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 weeks. Thaw overnight in the refrigerator before enjoying for best taste and texture.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 3 hours 25 minutes

Calories: 319 kcal

Servings: 9

Everything In Pumpkin Chocolate Mousse Cake

• All-Purpose Flour: Provides structure and soft texture, choose unbleached for best results.
• Cocoa Powder: Delivers rich chocolate flavor, Dutch-processed gives deeper color.
• Granulated Sugar: Sweetens and helps with cake's moisture, white sugar works best.
• Baking Powder: Creates light, airy texture, check freshness before using.
• Baking Soda: Helps cake rise and balance acidity, store in sealed container.
• Salt: Enhances overall flavor, use fine table salt.

• Buttermilk: Adds tanginess and tender crumb, room temperature works best.
• Vegetable Oil: Ensures moisture and softness, neutral-flavored oils recommended.
• Egg: Binds ingredients and provides structure, large eggs preferred.
• Vanilla Extract: Deepens flavor complexity, pure extract offers better taste.
• Hot Coffee: Intensifies chocolate flavor, freshly brewed works perfectly.

• Gelatin Powder: Stabilizes mousse, ensure even distribution when mixing.
• Pumpkin Puree: Brings seasonal warmth, use pure canned puree.
• Brown Sugar: Adds caramel undertones, light or dark both work.
• Ground Cinnamon: Provides warm spice, freshly ground offers best aroma.
• Ground Nutmeg: Adds depth to pumpkin flavor, whole nutmeg grated is ideal.
• Ground Ginger: Contributes subtle heat, ensure spice is fresh.
• Ground Cloves: Introduces earthy warmth, use sparingly.

What Tools Help With Pumpkin Chocolate Mousse Cake

• Stand Mixer or Electric Mixer: Perfect for whipping cream to stiff peaks and creating smooth batters.
• 9-inch Round Cake Pan: Essential for baking the chocolate cake base.
• Medium Saucepan: Needed for warming pumpkin puree and making ganache.
• Large Mixing Bowls: For combining dry ingredients, mixing cake batter, and folding mousse.
• Whisk: Helps blend dry ingredients and create smooth mixtures.
• Small Saucepan: Used for heating cream for ganache.
• Toothpick: Helps check cake doneness.
• Sharp Knife: For slicing the finished cake.
• Spatula: Great for folding cream and spreading mousse evenly.

Pumpkin Chocolate Mousse Cake: Simple Directions

• Craft the Chocolate Foundation

Create a rich chocolate base by mixing dry ingredients in a bowl. Blend in wet components until silky smooth. Pour batter into a greased pan and bake until a toothpick comes out clean. Allow the cake to cool completely before moving forward.

• Whip Up Pumpkin Cloud

Soften gelatin in cold water. Warm pumpkin puree with warming spices, blending in gelatin until dissolved. Whip cream to fluffy peaks and gently fold into the spiced pumpkin mixture, creating a light and airy mousse.

• Layer and Chill

Spread the pumpkin mousse evenly over the cooled chocolate cake. Refrigerate to help the mousse set firmly and develop deep flavors.

• Drizzle Chocolate Magic

Warm cream and pour over chopped chocolate. Let sit briefly, then stir until glossy and smooth. Allow the ganache to cool slightly for the perfect pouring consistency.

• Final Touch and Serve

Pour the luxurious chocolate ganache over the chilled pumpkin mousse layer. Return to the refrigerator to let the ganache set. Slice and savor this decadent dessert that blends rich chocolate with seasonal pumpkin warmth.

Pumpkin Chocolate Mousse Cake: Ideas And Tips

• Gelatin Mastery: Always bloom gelatin in cold water before adding to warm mixtures to prevent lumps and ensure smooth, silky texture throughout the pumpkin mousse.
• Coffee Magic: The hot coffee intensifies the chocolate cake's richness, creating deeper flavor complexity that elevates the entire dessert's taste profile.
• Temperature Control: Allow each layer to cool completely before assembling to prevent structural breakdown and maintain perfect layer definition.
• Make-Ahead Genius: This cake can be prepared one day in advance, which helps flavors meld and simplifies party preparation.
• Gluten-Free Option: Replace all-purpose flour with a certified gluten-free flour blend and ensure all other ingredients are gluten-free.
• Vegan Transformation: Substitute dairy ingredients with coconut cream, plant-based milk, and egg replacer to create a fully plant-based version of this decadent dessert.
• Low-Sugar Alternative: Use sugar substitutes like stevia or monk fruit sweetener and reduce overall sugar content without compromising taste.
• Nut-Free Adaptation: Skip any potential nut-based ingredients to make the recipe safe for those with nut allergies.

Dreamy Pumpkin Chocolate Mousse Cake Recipe

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4.8 from 9 reviews

• Total Time: 3 hours 25 minutes
• Yield: 9 1x

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Description

Silky pumpkin chocolate mousse cake melds autumn’s warmth with chocolate’s richness. Layers of spiced pumpkin mousse and smooth chocolate create an elegant dessert perfect for seasonal gatherings.

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Ingredients

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• 1 large egg
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) buttermilk
• ½ cup (120 ml) hot coffee
• ½ cup (120 ml) heavy whipping cream
• ½ cup (50 g) unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp vanilla extract
• ¼ tsp salt
• ¼ tsp ginger
• 1/8 tsp cloves
• 1 cup (120 g) all-purpose flour
• 1 cup (240 g) pumpkin puree
• 1 cup (360 ml) heavy whipping cream
• ⅓ cup (70 g) brown sugar
• ⅓ cup (80 ml) vegetable oil
• 2 tsp gelatin powder
• 2 tbsps cold water
• 4 oz (115 g) dark or semi-sweet chocolate, chopped

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Instructions

1. Prepare Base: Thoroughly mix dry ingredients in a large bowl, ensuring even distribution of flour, cocoa, sugar, baking powder, and salt.
2. Combine Wet Elements: Whisk buttermilk, oil, egg, and vanilla extract into the dry mixture until achieving a smooth, lump-free batter.
3. Enhance Batter: Gently stir hot coffee into the mixture, creating a thin, glossy chocolate foundation that promises rich moisture.
4. Bake Cake: Pour batter into a greased pan and roast in a preheated oven until a testing skewer emerges clean when inserted.
5. Cool Foundation: Allow cake to cool completely in its pan, ensuring structural integrity for subsequent layers.
6. Create Pumpkin Mousse: Bloom gelatin in cold water, then warm pumpkin puree with brown sugar and warming spices.
7. Integrate Gelatin: Dissolve bloomed gelatin into the spiced pumpkin mixture, creating a uniform base.
8. Whip Cream: Beat heavy cream to stiff peaks, then delicately fold into the pumpkin mixture to maintain airiness.
9. Layer Mousse: Spread pumpkin mousse evenly across the cooled chocolate base, creating a harmonious two-tier dessert.
10. Prepare Ganache: Heat cream to a gentle simmer, then pour over finely chopped chocolate, allowing it to rest before whisking into a glossy sauce.
11. Finish Dessert: Drizzle ganache over the chilled pumpkin mousse layer, refrigerate until set, then slice and serve this luxurious chocolate-pumpkin creation.

Notes

• Ingredient Temperature Matters: Ensure all ingredients, especially eggs and buttermilk, are at room temperature for smoother batter mixing and better cake texture.
• Bloom Gelatin Carefully: Sprinkle gelatin over cold water slowly and let it sit for exactly 5 minutes to prevent clumping and ensure proper thickening.
• Folding Technique is Crucial: When incorporating whipped cream into pumpkin mixture, use a gentle folding motion with a spatula to maintain the mousse’s light, airy structure.
• Ganache Precision: Allow hot cream to sit with chocolate for 2-3 minutes before stirring to create a perfectly smooth, glossy chocolate topping without breaking the emulsion.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 319
• Sugar: 26 g
• Sodium: 120 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg