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