Description
Pumpkin Chocolate Mousse Cake combines a moist chocolate cake base with pumpkin cinnamon mousse, pumpkin butterscotch mousse, salted caramel mousse, and silky chocolate ganache. This rich layered dessert serves 18 and makes a beautiful centerpiece for fall holidays and special occasions.
Ingredients
For the Chocolate Cake:
2 ounces unsalted butter, room temperature
1.75 ounces or 1/4 cup granulated sugar
1.75 ounces or 1/4 cup brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
4 fluid ounces or 1/2 cup buttermilk, room temperature
2.66 ounces or 2/3 cup all purpose flour
1 ounce or 1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Pumpkin Cinnamon Mousse:
9 ounces cinnamon chips
1 1/2 cups heavy cream, divided
1/3 cup canned pumpkin puree
1 pinch salt
2 teaspoons unflavored powdered gelatin
2 tablespoons water
1 teaspoon ground cinnamon
For the Pumpkin Butterscotch Mousse:
9 ounces butterscotch chips
1 1/2 cups heavy cream, divided
1/3 cup canned pumpkin puree
1 pinch salt
2 teaspoons unflavored powdered gelatin
2 tablespoons water
For the Salted Caramel Mousse:
9 ounces salted caramel chips or white chocolate chips
1 1/2 cups heavy cream, divided
1/3 cup thick salted caramel sauce
1 pinch salt
2 teaspoons unflavored powdered gelatin
2 tablespoons water
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
3 ounces semi sweet chocolate, finely chopped
For Decoration:
Whipped cream, as desired
Ground cinnamon, as desired
Chocolate candies, truffles, or chocolate curls, as desired
Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 9 inch cake pan with parchment paper.
2. Beat the room temperature butter, granulated sugar, and brown sugar until light and creamy.
3. Add the egg and vanilla extract. Mix until smooth, then add the buttermilk.
4. Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl.
5. Add the dry ingredients to the wet ingredients and mix just until combined.
6. Spread the batter evenly in the prepared pan.
7. Bake for 22 to 25 minutes, or until a toothpick comes out with a few moist crumbs.
8. Cool the chocolate cake completely.
9. Line a tall 9 inch removable bottom pan or springform pan with an acetate cake collar or a tall strip of parchment or foil.
10. Place the cooled chocolate cake inside the prepared pan.
11. To make the pumpkin cinnamon mousse, combine the cinnamon chips, pumpkin puree, part of the heavy cream, salt, and ground cinnamon in a saucepan.
12. Heat gently and stir until the mixture becomes smooth. Let it cool until slightly warm.
13. Sprinkle the gelatin over 2 tablespoons of water and let it bloom for several minutes.
14. Melt the bloomed gelatin briefly, then whisk it into the cinnamon mixture.
15. Whip the remaining heavy cream to firm peaks.
16. Gently fold the whipped cream into the slightly warm cinnamon mixture.
17. Spread the pumpkin cinnamon mousse evenly over the chocolate cake.
18. Chill for about 25 minutes, or until the layer feels lightly set.
19. To make the pumpkin butterscotch mousse, combine the butterscotch chips, pumpkin puree, part of the heavy cream, and salt.
20. Heat gently and stir until smooth. Let the mixture cool until slightly warm.
21. Bloom the gelatin in 2 tablespoons of water, melt it briefly, and whisk it into the butterscotch mixture.
22. Whip the remaining heavy cream to firm peaks, then gently fold it into the butterscotch mixture.
23. Spread the pumpkin butterscotch mousse over the cinnamon mousse and smooth the top.
24. Chill again until the layer feels lightly set.
25. To make the salted caramel mousse, combine the salted caramel chips or white chocolate chips, salted caramel sauce, part of the heavy cream, and salt.
26. Heat gently and stir until smooth. Let the mixture cool until slightly warm.
27. Bloom the gelatin in 2 tablespoons of water, melt it briefly, and whisk it into the caramel mixture with the vanilla extract.
28. Whip the remaining heavy cream to firm peaks, then gently fold it into the caramel mixture.
29. Spread the salted caramel mousse over the butterscotch mousse and smooth the top.
30. Chill the cake for at least 30 minutes.
31. To make the ganache, heat 1/2 cup heavy cream until it begins to simmer.
32. Pour the hot cream over the finely chopped semi sweet chocolate.
33. Let it sit for 1 minute, then stir until smooth and glossy.
34. Cool the ganache slightly, then spread it evenly over the chilled mousse.
35. Refrigerate the assembled cake for at least 4 hours or overnight, until fully firm.
36. Remove the pan and cake collar, then transfer the cake to a serving plate.
37. Decorate with whipped cream, ground cinnamon, chocolate candies, truffles, or chocolate curls.
38. Slice the cake while cold with a warm, clean knife.
39. Let each slice stand at room temperature for 10 to 15 minutes before serving.
Notes
Use pumpkin puree, not pumpkin pie filling.
If cinnamon chips are unavailable, use white chocolate chips with 1 teaspoon ground cinnamon or cinnamon flavoring. Add more to taste.
If butterscotch chips are unavailable, use white chocolate chips with about 1 teaspoon butterscotch flavoring. Adjust to taste.
If salted caramel chips are unavailable, use white chocolate chips with salted caramel sauce. Add caramel flavoring for a stronger taste.
Do not overwhip the heavy cream, or the mousse may become grainy.
Fold whipped cream into a chocolate mixture that feels slightly warm, not cold or hot.
Use a kitchen scale for the most accurate measurements.
Use a 9 inch springform pan or removable bottom pan with a tall cake collar for clean layers.
Make the cake 2 to 3 days ahead and refrigerate it tightly covered.
Freeze the cake when well wrapped, then thaw it overnight in the refrigerator.
Add the ganache and decorative toppings on the day of serving for the best appearance.
Serve the cake slightly chilled after it rests at room temperature for 10 to 15 minutes.
The recipe makes 18 servings.
- Prep Time: 4 hours
- Cook Time: 25 minutes
- Category: Pumpkin Recipes
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 561
- Sugar: 35 g
- Sodium: 226 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 119 mg