Name: Pumpkin Chocolate Mousse Cake Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 oz unsalted butter (at room temperature); 1.75 oz granulated sugar (1/4 cup); 1.75 oz brown sugar (1/4 cup); 1 large egg (at room temperature); 1 tsp vanilla extract; 4 fl oz buttermilk (1/2 cup, at room temperature); 2.66 oz all-purpose flour (2/3 cup); 1 oz unsweetened cocoa powder (1/3 cup); ½ tsp baking soda; ¼ tsp salt; 9 oz cinnamon chips; 1 1/2 cups heavy cream (divided use for all mousse layers); 1/3 cup canned pumpkin puree (used in cinnamon and butterscotch mousse layers); Pinch of salt (divided among layers); 2 tsp unflavored powdered gelatin (each layer, total of 6 tsp); 2 tbsp water (each layer, total of 6 tbsp); 1 tsp ground cinnamon (for cinnamon mousse); 9 oz butterscotch chips; 9 oz salted caramel chips (or white chocolate chips as alternative); 1/3 cup thick salted caramel sauce (for salted caramel mousse); 1 tsp vanilla extract (for salted caramel mousse); 1/2 cup heavy cream; 3 oz semi-sweet chocolate (finely chopped); Whipped cream (for decorating); Ground cinnamon (for sprinkling); Candy of your choosing (e.g., pumpkin-shaped truffles)

Jump to Recipe

If you’re looking for a show-stopping dessert that perfectly balances autumn’s warm spices with rich, decadent chocolate, then the Pumpkin Chocolate Mousse Cake is calling your name. Imagine layers of moist chocolate cake layered with smooth, fluffy pumpkin-infused mousse in cinnamon, butterscotch, and salted caramel flavors, all crowned with a silky chocolate ganache. This dessert is as impressive as it is comforting, making it the ideal centerpiece for any festive gathering or a special treat to brighten your cozy evenings.

Pumpkin Chocolate Mousse Cake Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Chocolate Mousse Cake relies on a handful of simple but thoughtfully chosen ingredients, each playing a vital role in developing the cake’s luscious texture and deep flavors. From the cocoa powder that gives it richness to the pumpkin puree that adds moisture and seasonal sweetness, everything works together harmoniously.

Unsalted butter (2 oz, room temperature): Provides creamy richness and helps achieve a tender crumb in the cake layer.
Granulated sugar (1.75 oz or 1/4 cup): Sweetens the cake and helps create a light texture.
Brown sugar (1.75 oz or 1/4 cup): Adds moistness along with a subtle molasses flavor for depth.
Large egg (1, room temperature): Binds ingredients and helps add structure to the cake batter.
Vanilla extract (1 tsp): Enhances all the flavors with its warm, aromatic notes.
Buttermilk (4 fl oz or 1/2 cup, room temperature): Tenderizes the cake and balances the cocoa’s bitterness.
All-purpose flour (2.66 oz or 2/3 cup): Provides the cake’s body and structure.
Unsweetened cocoa powder (1 oz or 1/3 cup): Delivers rich chocolate flavor with a hint of bitterness.
Baking soda (1/2 tsp): Aids in leavening and reacting with the buttermilk for a tender crumb.
Salt (1/4 tsp plus pinches for mousses): Balances sweetness and enhances overall flavor complexity.
Cinnamon chips (9 oz): The star ingredient for the first mousse layer, infusing warm cinnamon flavor and creamy texture.
Heavy cream (multiple uses, totaling ~4 1/2 cups): Whipped to create the airy mousse texture and used in the ganache for richness.
Pumpkin puree (1/3 cup per mousse layer): Adds classic pumpkin flavor and moisture throughout the mousse layers.
Unflavored powdered gelatin (2 tsp per mousse layer): Ensures each mousse layer sets perfectly while staying light.
Water (2 tbsp per mousse layer): Helps bloom the gelatin for proper incorporation.
Ground cinnamon (1 tsp for cinnamon mousse): Boosts that warm spice sensation in the cinnamon mousse layer.
Butterscotch chips (9 oz): Give the second mousse layer a dreamy, buttery sweetness with pumpkin.
Salted caramel chips or white chocolate chips (9 oz): For the final mousse layer, adding luscious caramel notes.
Salted caramel sauce (1/3 cup): Intensifies the salted caramel mousse flavor and brings that irresistible sweet-salty balance.
Semi-sweet chocolate (3 oz, finely chopped): Used in the glossy ganache topping for a perfect finish.
Whipped cream (for decoration): Adds a light, fluffy garnish that complements the rich cake beautifully.
Optional candies or chocolate curls: For an extra festive or personalized touch on your finished cake.

How to Make Pumpkin Chocolate Mousse Cake

Step 1: Bake the Chocolate Cake Layer

Start by preheating your oven to 350 degrees F and preparing a 9-inch cake pan lined with parchment and sprayed with nonstick spray. Cream the butter with both sugars until the mixture is light and fluffy—this is key to a tender crumb. Next, incorporate the egg and vanilla well. Sift together the dry ingredients for the cake and alternate adding them with the buttermilk to the wet mixture. The batter should be smooth but careful not to overmix. Bake for about 22 to 25 minutes or until a toothpick comes out mostly clean. Let this cake cool completely; it’s the sturdy yet soft foundation for your luscious mousses.

Step 2: Prepare the Cake Pan and Base

Choose a 9-inch pan with at least 3-inch sides and a removable bottom or springform pan. Line the sides with a tall acetate collar or strips of foil or waxed paper to help keep the layers neat and allow for clean removal later. Place a cake cardboard on the base and carefully set your cooled cake on top. This setup will help when it’s time to assemble and transfer your cake.

Step 3: Make the Cinnamon Pumpkin Mousse Layer

For the first mousse, gently melt the cinnamon chips with pumpkin puree, half a cup of cream, and a pinch of salt, stirring every 30 seconds until smooth. Meanwhile, bloom your gelatin in cold water, then warm it briefly to melt, and whisk it into the cooled cinnamon mixture with added ground cinnamon. Whip the rest of the cream to firm peaks and gently fold it into the cinnamon mixture for a light, airy mousse. Spread this mousse evenly over the cake layer and chill for about 25 minutes until it firms up just right.

Step 4: Make the Pumpkin-Butterscotch Mousse Layer

Repeat the melting and cooling process with the butterscotch chips, pumpkin puree, and cream. Bloom and dissolve gelatin, whisk it in, then fold in whipped cream to create the second mousse layer. Gently pour this luscious, buttery mousse over the cinnamon mousse and refrigerate again until set. Each mousse layer adds a distinct pumpkin twist that deepens the flavor profile of your Pumpkin Chocolate Mousse Cake.

Step 5: Make the Salted Caramel Pumpkin Mousse Layer

Combine salted caramel chips (or white chocolate chips), cream, salted caramel sauce, salt, and vanilla extract. After melting and mixing with gelatin and whipped cream as before, pour this final pumpkin mousse layer over the fruitsauce. Chill to let the entire cake firm for at least 30 minutes, ensuring those perfect layers of flavor and texture.

Step 6: Prepare the Chocolate Ganache and Finish the Cake

Heat the remaining cream until it’s nearly simmering and pour it over finely chopped semi-sweet chocolate. Stir until glossy and smooth, allowing it to cool enough not to melt the mousse but still spreadable. Pour the ganache over the top of your assembled mousse layers, smoothing it to the edges. Refrigerate the cake for a minimum of 4 hours or overnight to set it fully.

How to Serve Pumpkin Chocolate Mousse Cake

Garnishes

A classic way to finish this beautiful cake is with rosettes of freshly whipped cream piped around the edges. Sprinkle cinnamon lightly over the whipped cream for an inviting aroma. Top with chocolate candies, chocolate curls, or pumpkin-shaped truffles to echo the pumpkin theme and add a whimsical touch. These simple garnishes elevate the cake’s presentation to something truly festive and special.

Side Dishes

This cake is quite rich and flavorful on its own, but it pairs wonderfully with fresh, lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the decadence. For a more autumn-inspired pairing, serve with spiced apple compote or a warm caramel drizzle on the side. These complement the pumpkin and chocolate tones beautifully without overwhelming the palate.

Creative Ways to Present

If you want to make serving extra memorable, present slices of the Pumpkin Chocolate Mousse Cake on elegant dessert plates with a dusting of cocoa powder or powdered sugar around the edges. Consider layering smaller portions in clear glasses for a stunning mousse parfait that showcases the distinct layers. You could also add edible gold leaf or toasted pumpkin seeds on top for a sophisticated seasonal flair.

Make Ahead and Storage

Storing Leftovers

Because of the delicate mousse layers, this cake should be stored in the refrigerator tightly covered with plastic wrap or in an airtight container. Properly stored, the Pumpkin Chocolate Mousse Cake will stay fresh for up to 4 days. Each slice remains moist and flavorful, perfect for enjoying in small doses across several days.

Freezing

You can freeze the entire cake or individual slices. Wrap tightly in plastic and foil to prevent freezer burn. When frozen, it can last about 2-3 months. To serve, thaw overnight in the fridge rather than at room temperature to preserve the mousse’s texture and prevent it from becoming watery or losing shape.

Reheating

This cake is best enjoyed cold, so reheating is not recommended. Instead, allow chilled slices to sit at room temperature for 10 to 15 minutes before serving to let the flavors open up and the textures soften slightly for the ideal eating experience.

FAQs

Can I make the cake layers ahead of time?

Absolutely! The chocolate cake layer can be baked up to 2 days in advance and wrapped tightly to maintain freshness. This makes assembling your Pumpkin Chocolate Mousse Cake on the day you plan to serve it a smooth and stress-free process.

What if I can’t find cinnamon or butterscotch chips?

If special chips aren’t available, substitute with good-quality chopped cinnamon-infused chocolate and caramel or butterscotch-flavored baking chips. These alternatives will still give you the delicious flavors intended.

Is gelatin necessary in the mousse layers?

Yes, gelatin helps the mousse layers set firmly while keeping them light and airy. Without it, the mousse could be too soft and not hold its shape well when sliced.

Can I use canned pumpkin puree in this recipe?

Canned pumpkin puree is perfect for this recipe. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that could alter the flavor balance.

What’s the best way to cut the cake without ruining the layers?

For the cleanest slices, keep the cake well chilled and use a large sharp knife dipped in hot water and wiped dry between cuts. This technique prevents the knife from dragging through the mousse layers and keeps each slice neat and pretty.

Final Thoughts

There’s something truly magical about the Pumpkin Chocolate Mousse Cake that invites you to slow down, savor each bite, and celebrate the wonderful flavors of fall. With its velvety layers and perfect balance of spices, chocolate, and pumpkin, it’s a dessert that feels indulgent yet comforting. I encourage you to give this recipe a try — you’ll be amazed at how such simple ingredients come together to create such a stunning and delicious masterpiece. Happy baking and even happier tasting!

Pumpkin Chocolate Mousse Cake Recipe

★★★★★

4.9 from 18 reviews

Author: Gabriel
Total Time: 5 hours 30 minutes (including chilling times)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Chocolate Mousse Cake is a decadent layered dessert that combines a rich chocolate cake base with three luscious mousse layers: cinnamon chocolate, pumpkin butterscotch, and salted caramel. Topped with a smooth chocolate ganache and whipped cream rosettes, this festive cake offers a perfect balance of autumnal flavors and creamy textures, ideal for holiday celebrations or special occasions.

Instructions

Prepare the Chocolate Cake: Preheat your oven to 350°F. Line a 9-inch cake pan with parchment paper and spray with nonstick cooking spray. In a large mixing bowl, cream together the room temperature butter with granulated and brown sugar on medium-high until light and fluffy, about 5 minutes. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently by hand once mostly combined. Pour batter into the pan, smooth the top, and bake 22-25 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
Set Up for Mousse Layers: Use a 9-inch pan with at least 3-inch sides and a removable bottom or a springform pan. Line the inner walls with a 4-inch high acetate cake collar or overlapping strips of foil or waxed paper extending above the pan edge for easy removal later. Place a cake cardboard in the bottom, then set the cooled cake on top.
Make Cinnamon Mousse Layer: In a microwave-safe bowl, combine cinnamon chips, pumpkin puree, 1/2 cup heavy cream, and a pinch of salt. Microwave in 30-second intervals, stirring until smooth and melted. Let cool to room temperature. In a small bowl, sprinkle gelatin over 2 tbsp cold water; let absorb, then microwave 15 seconds to melt. Mix gelatin into the cinnamon mixture with ground cinnamon. Whip remaining 1 cup heavy cream until firm peaks form. Fold half of the whipped cream into the cinnamon mixture gently, then fold in the rest. Spread evenly over the chocolate cake base and refrigerate for 25 minutes until partially set.
Make Pumpkin-Butterscotch Mousse Layer: Repeat the same process as the cinnamon mousse: melt butterscotch chips, pumpkin puree, 1/2 cup heavy cream, and salt in microwave until smooth and cooled. Prepare gelatin as before and incorporate it. Whip cream and fold into the butterscotch mixture. Spread this layer over the set cinnamon mousse and refrigerate again until firm.
Make Salted Caramel Mousse Layer: In a microwave-safe bowl, combine salted caramel chips (or white chocolate chips), 1/2 cup heavy cream, salted caramel sauce, pinch of salt, and vanilla extract. Melt and cool as with other layers. Prepare gelatin and fold into the mixture. Whip cream and fold gently. Pour over the pumpkin-butterscotch mousse layer. Refrigerate at least 30 minutes to set.
Prepare Chocolate Ganache: Heat 1/2 cup heavy cream until it simmers. Pour over chopped semi-sweet chocolate in a small bowl and whisk until smooth and glossy. Let cool slightly until spreadable but not hot. Pour ganache over the top of the cake and spread evenly to edges. Refrigerate for at least 4 hours or overnight to fully set.
Finish and Serve: Remove the cake from the pan, peel away the acetate or foil strip. Place on serving platter. Pipe whipped cream rosettes around the edges and sprinkle with ground cinnamon. Decorate with your choice of candies such as pumpkin-shaped truffles or chocolate curls. For clean slices, chill well and use a sharp knife, wiping between cuts. Serve slices at room temperature after resting 10-15 minutes for best texture.

Notes

The cinnamon chips add a unique spiced sweetness that complements the pumpkin flavor perfectly; they can be substituted with white chocolate chips infused with cinnamon if unavailable.
Salted caramel chips can be swapped with white chocolate chips if you prefer a milder caramel note.
Gelatin ensures the mousse layers set firmly but can be substituted with agar-agar for a vegetarian option.
For best results, use room temperature ingredients where indicated to achieve a smooth batter and mousse.
Make ahead: The cake can be assembled a day in advance and refrigerated overnight for a richer flavor and easier slicing.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking, Mousse preparation, Refrigeration
Cuisine: American