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.

Ingredients

Scale

Chocolate Cake

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

Mousse Layers

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)

Chocolate Ganache and Garnish

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)

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 32 g
Sodium: 210 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 105 mg

Keywords: Pumpkin chocolate mousse cake, layered mousse cake, autumn dessert, holiday cake, pumpkin dessert, chocolate cake with mousse layers