Jump to Recipe Print RecipeAs the leaves begin to turn and crisp air fills our kitchens, I can’t help but feel excited about the spectacular flavors of fall. This Pumpkin Chocolate Mousse Cake is a delightful way to celebrate the season, beautifully showcasing a symphony of rich chocolate, creamy pumpkin, and warm spices in four luscious layers. Not only is it an impressive showstopper for any gathering, but it also makes for a make-ahead dessert that can ease your holiday stress. Each slice delivers a delectable balance of decadent richness and lightness that will have your guests clamoring for more. Are you ready to elevate your dessert game with this exquisite treat? Let’s dive in! Why is this cake a must-try? Layers of Delight: This Pumpkin Chocolate Mousse Cake features four exquisite layers that harmoniously combine rich chocolate and creamy pumpkin, offering an unforgettable dessert experience. Make-Ahead Magic: Perfect for stress-free holiday gatherings, this cake can be prepared in advance, allowing flavors to meld beautifully. Stunning Presentation: Its showstopper appearance with layered mousses and glossy ganache will wow your guests and elevate any fall celebration. Versatile Flavor Profile: Each bite delivers a balanced mix of sweetness and warm spices, making it a crowd-pleaser for chocolate lovers and pumpkin spice enthusiasts alike. Easy Preparation: With straightforward instructions, even novice bakers can enjoy making this cake, just like other trending treats such as Cookie Butter Cake or Chocolate Chip Cookie. Pumpkin Chocolate Mousse Cake Ingredients • Treat yourself with rich flavors and textures that create this showstopper! For the Cake • Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for easy mixing. • Granulated Sugar – Provides sweetness and structure to the cake. • Brown Sugar – Imparts additional moisture and a subtle caramel flavor. • Large Egg – Acts as a binder, contributing to the cake’s structure. • Vanilla Extract – Enhances the flavor depth. • Buttermilk – Adds moisture and tenderness; can substitute with regular milk mixed with vinegar. • All-Purpose Flour – Provides structure; measure accurately for best results. • Unsweetened Cocoa Powder – Contributes a rich chocolate flavor. • Baking Soda – Leavening agent for the cake rise. • Salt – Balances sweetness and enhances flavor. For the Mousse Layers • Cinnamon Chips (or substitutes) – Flavor for mousse; can substitute with white chocolate chips mixed with ground cinnamon. • Heavy Cream – Essential for mousse texture and stability. • Canned Pumpkin Puree – Adds moisture and flavor to mousse layers; ensure it’s pure pumpkin, not pie filling. • Unflavored Powdered Gelatin – Stabilizes mousse; prepare with water as indicated. • Butterscotch Chips (or substitutes) – Flavors pumpkin mousse; can replace with white chocolate and butterscotch flavoring. • Salted Caramel Chips (or substitutes) – For salted caramel flavor; can also use white chocolate chips. • Thick Salted Caramel Sauce – Adds sweet and salty elements to mousse; adjust to taste. For the Ganache and Decoration • Semi-Sweet Chocolate – Used for ganache and decoration; finely chop for easier melting. • Whipped Cream – For decoration; can replace with cool whip for convenience. • Ground Cinnamon – Used for garnish and additional flavor. Create your own unforgettable Pumpkin Chocolate Mousse Cake experience with this delightful recipe! Step‑by‑Step Instructions for Pumpkin Chocolate Mousse Cake Step 1: Prepare the Chocolate Cake Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color—about 3-5 minutes. Add in one large egg and a splash of vanilla extract, and mix until fully combined. In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt, then alternate adding this dry mixture and buttermilk to the wet mixture until just combined. Pour the batter into the prepared pan and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. Step 2: Make the Cinnamon Mousse Layer In a small saucepan, melt the cinnamon chips, canned pumpkin puree, heavy cream, and a pinch of salt together over low heat, stirring frequently until smooth and well combined—about 5 minutes. Allow the mixture to cool slightly, then hydrate the unflavored powdered gelatin according to package instructions before adding it to the pumpkin mixture. In a separate bowl, whip the remaining heavy cream until stiff peaks form, then gently fold it into the cooled pumpkin mixture. Spread this luscious cinnamon mousse onto the cooled chocolate cake layer and refrigerate for at least 25 minutes to set. Step 3: Create the Pumpkin-Butterscotch Mousse Layer Repeat the process for the pumpkin-butterscotch mousse layer. Melt the butterscotch chips with the pumpkin puree, heavy cream, and a pinch of salt in a saucepan over low heat until smooth. Once cooled, mix in the prepared gelatin. Whip more heavy cream in a separate bowl and fold it into the butterscotch mixture. Layer this on top of the chilled cinnamon mousse, smoothing it out evenly. Return the cake to the refrigerator for another 25 minutes to ensure it firms up. Step 4: Prepare the Salted Caramel Mousse Layer For the salted caramel mousse, melt the salted caramel chips with the heavy cream and a touch of salt in a saucepan over low heat, stirring until smooth. Allow the mixture to cool slightly before adding the hydrated gelatin. In a separate bowl, whip some more heavy cream until stiff peaks form. Gently fold this into the cooled salted caramel mixture and spread it over the pumpkin-butterscotch layer. Chill the entire cake for at least 25 minutes to set. Step 5: Make the Chocolate Ganache To prepare the chocolate ganache, heat the remaining heavy cream in a small saucepan until it simmers, then pour it over the finely chopped semi-sweet chocolate in a mixing bowl. Whisk the mixture until the chocolate is fully melted and the ganache is smooth and glossy. Allow it to cool slightly until it thickens, then pour it over the set mousse layers, allowing it to drizzle down the sides for a beautiful effect. Step 6: Decorate the Cake Once the ganache has set and the cake is chilled, remove it from the fridge. Pipe whipped cream around the edge to create a decorative border, and sprinkle with ground cinnamon for a warm touch. For extra flair, you can add seasonal sprinkles or chocolate shavings on top. Slice with a hot, dry knife for clean cuts, and serve this stunning Pumpkin Chocolate Mousse Cake to your eager guests! Make Ahead Options These Pumpkin Chocolate Mousse Cake layers are perfect for busy home cooks looking to save time! You can prepare the chocolate cake up to 3 days in advance and store it tightly wrapped in the refrigerator. Additionally, each mousse layer can be made ahead and refrigerated for up to 24 hours; just remember to cover them to maintain freshness and prevent spoilage. When ready to serve, simply assemble your cake by layering the mousse atop the chilled chocolate cake, then top with the chocolate ganache and decorations. This way, you’ll enjoy all the delightful flavors of the Pumpkin Chocolate Mousse Cake with minimal effort, allowing more time to focus on your guests! What to Serve with Pumpkin Chocolate Mousse Cake As you present this stunning dessert centerpiece, imagine the delightful flavors of fall enriching each guest’s experience at your table. Autumn Salad: A fresh mix of arugula, feta, and pecans paired with a honey mustard vinaigrette adds vibrant crunch and brightness. Cinnamon-Glazed Nuts: These sweet and salty treats provide a perfect contrasting crunch to the cake’s creamy texture, enhancing the seasonal spirit. Pumpkin Spice Latte: Serve this warm, spiced drink alongside the cake for a delightful pairing that evokes cozy fall afternoons. Vanilla Ice Cream: A scoop of smooth vanilla ice cream complements the rich flavors while adding an extra layer of creamy indulgence. Caramel Drizzle: Top each slice with a drizzle of warm caramel sauce to enhance the decadent layers and satisfy sweet cravings. Spiced Apple Cider: Serve hot spiced apple cider to echo the cake’s warm spices, creating a comforting and inviting atmosphere. Dark Chocolate Truffles: A few rich, dark chocolate truffles on the side provide a luxurious touch and heighten the chocolate flavor experience. Whipped Cream: A dollop of freshly whipped cream can elevate this dessert even further, making each bite delightfully fluffy. Coffee Stout Beer: For an adult pairing, the rich flavors of coffee stout beer will complement both the chocolate and pumpkin beautifully. Expert Tips for Pumpkin Chocolate Mousse Cake Chill Everything: Ensure all ingredients, especially the heavy cream, are very cold for optimal whipping and mousse stability. Use Room Temperature Butter: Allow unsalted butter to sit out until soft, making it easier to cream with sugars for a fluffy cake texture. Layer Carefully: Spread mousse layers gently and allow them to set completely in the refrigerator between layers to prevent blending of flavors. Hot Knife for Slicing: When ready to serve, use a hot, dry knife to slice through the layers cleanly, maintaining the beautiful presentation of your cake. Make Ahead: As this Pumpkin Chocolate Mousse Cake benefits from sitting overnight, prepare it a day ahead to enhance the flavors and reduce stress on the day of serving. Pumpkin Chocolate Mousse Cake Variations & Substitutions Feel free to elevate your delicious creation with these personalized adaptations! Dairy-Free: Use coconut cream instead of heavy cream and almond milk mixed with vinegar in place of buttermilk for a creamy, lactose-free dessert. Transform your mousse layers with rich coconut flavors that will surprise and delight all your guests. Gluten-Free: Substitute all-purpose flour with a gluten-free blend that performs well in baking. This swap will maintain the cake’s moisture, ensuring that gluten-free friends can relish every layer! Spicy Twist: Add a pinch of cayenne pepper to the chocolate cake batter for a surprising kick. This little touch not only enhances the chocolate flavor but also gives it a warming sensation perfect for fall. Nutty Variation: Incorporate chopped walnuts or pecans into the chocolate cake batter for added texture. Nuts bring a lovely crunch, pairing wonderfully with the moist layers and creating a delightful contrast in each bite. Flavor Swap: Use maple syrup instead of granulated sugar for a subtle maple flavor with the sweet notes of the cake. This can deepen the overall fall profile of your dessert and introduce a delightful new twist. Chocolate Lovers Delight: Swap some of the chocolate cake batter for a layer of chocolate mousse for an even richer experience. This will amplify the chocolate appeal and create a decadent dessert that any chocoholic simply cannot resist. Caramel Infusion: Mix a bit of caramel sauce into the whipped cream topping for a sweet complement to the cinnamon dusting. This enhances sweetness with dynamic layers of flavor, making every bite of this cake more exciting. For similar delightful desserts, check out my recipes for butter toffee chocolate chip cookies or a cozy maraschino cherry cake. Each offers a fantastic surprise party in your mouth, just like this exquisite cake! How to Store and Freeze Pumpkin Chocolate Mousse Cake Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. This way, the flavors remain intact, and the mousse stays creamy. Freezer: If you need to freeze the cake, wrap slices tightly in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to 3 months. Thawing: When ready to enjoy your Pumpkin Chocolate Mousse Cake, transfer it to the fridge to thaw overnight for the best texture and flavor. Reheating: If desired, let slices sit at room temperature for about 15-30 minutes before serving, allowing the mousses to regain their delightful creaminess. Pumpkin Chocolate Mousse Cake Recipe FAQs How do I choose ripe pumpkins for the mousse? Absolutely! When selecting pumpkins, look for pumpkins with a smooth, firm exterior and vibrant color. Avoid any with dark spots or soft spots, as these indicate overripeness. A good pumpkin should feel heavy for its size and have a sturdy stem. Remember, the fresher the pumpkin puree, the richer the flavor of your mousse! How should I store the Pumpkin Chocolate Mousse Cake and for how long? You can store the cake in an airtight container in the refrigerator for up to 5 days. This helps preserve its moisture and flavor, ensuring each slice remains creamy and delicious. If you’re worried about the cake drying out, you can place a piece of wax paper between the cake and the container lid to keep it fresh and moist. Can I freeze the Pumpkin Chocolate Mousse Cake? Sure! To freeze, wrap slices tightly in plastic wrap, ensuring no air pockets remain, and then place them in a freezer-safe container. The cake can be frozen for up to 3 months. Just remember, it’s best to thaw the cake in the refrigerator overnight before serving. For a quick bite, let slices sit at room temperature for about 15-30 minutes to regain their creamy texture. What should I do if my mousse isn’t setting properly? Don’t worry; I’ve been there! If your mousse isn’t setting, it’s likely due to the gelatin not activating properly. Ensure you hydrate the gelatin according to the package instructions—typically, this involves blooming it in cold water first, then adding it to your warm mixture. If the mousse still won’t set after chilling for an adequate time, consider whipping additional heavy cream and folding it in to help thicken it up! Can I make this Pumpkin Chocolate Mousse Cake dairy-free? Yes, you can absolutely adapt this recipe for a dairy-free version! Substitute the heavy cream with coconut cream for the mousse layers, use dairy-free butter, and replace regular milk with almond or oat milk mixed with a bit of vinegar for buttermilk. Just be sure to check the labels on any chocolate or chips you use to ensure they’re dairy-free! Is this cake safe for pets or have allergens I should consider? Definitely! As delicious as this Pumpkin Chocolate Mousse Cake is for us, it contains ingredients like chocolate and sugar that are unsafe for pets. Also, be cautious with allergies—the cake has eggs, dairy, and gluten. If serving to guests, ensure to check for any food allergies beforehand to keep everyone safe while enjoying this wonderful dessert! Pumpkin Chocolate Mousse Cake Pumpkin Chocolate Mousse Cake is a delightful fall dessert featuring rich chocolate, creamy pumpkin, and warm spices. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsChilling Time 1 hour hr 40 minutes minsTotal Time 2 hours hrs 35 minutes mins Servings: 12 slicesCourse: CakesCuisine: AmericanCalories: 410 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup Unsalted Butter Room temperature1 cup Granulated Sugar1/2 cup Brown Sugar1 large Egg1 tsp Vanilla Extract1 cup Buttermilk Can substitute with regular milk mixed with vinegar1 cup All-Purpose Flour Measure accurately1/3 cup Unsweetened Cocoa Powder1 tsp Baking Soda1/2 tsp SaltFor the Mousse Layers1 cup Cinnamon Chips Or substitutes with white chocolate chips mixed with ground cinnamon2 cups Heavy Cream1 cup Canned Pumpkin Puree Ensure it's pure pumpkin1 tbsp Unflavored Powdered Gelatin Hydrate as per package instructions1/2 cup Butterscotch Chips Or substitutes with white chocolate and butterscotch flavoring1/2 cup Salted Caramel Chips Or substitutes with white chocolate chips1/2 cup Thick Salted Caramel Sauce Adjust to tasteFor the Ganache and Decoration1 cup Semi-Sweet Chocolate Finely chopped1 cup Whipped Cream Can replace with cool whip1 tsp Ground Cinnamon Equipment 9-inch round cake panMixing bowlsSaucepanWhiskElectric MixerSpatulawire rackAirtight container Method Step 1: Prepare the Chocolate CakePreheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until fluffy and light in color—about 3-5 minutes. Add in one large egg and a splash of vanilla extract, mix until fully combined. In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt, then alternate adding this dry mixture and buttermilk to the wet mixture until just combined. Pour the batter into the prepared pan and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack.In a small saucepan, melt the cinnamon chips, canned pumpkin puree, heavy cream, and a pinch of salt together over low heat, stirring frequently until smooth—about 5 minutes. Allow to cool slightly, then hydrate gelatin according to package instructions before mixing it into the pumpkin mixture. Whip remaining heavy cream until stiff peaks form, then fold into the cooled pumpkin mixture. Spread this cinnamon mousse onto the cooled chocolate cake layer and refrigerate for at least 25 minutes to set.Repeat the process for the pumpkin-butterscotch mousse layer, melting the butterscotch chips with pumpkin puree, heavy cream, and a pinch of salt, then combining with hydrated gelatin and whipped cream. Layer this on top of the chilled cinnamon mousse, smoothing evenly, then chill for another 25 minutes.For the salted caramel mousse, melt salted caramel chips with heavy cream and a pinch of salt over low heat, then cool slightly before mixing in gelatin. Whip remaining heavy cream, fold into the cooled salted caramel mixture, and spread over the butterscotch layer. Chill the entire cake for at least 25 minutes.To prepare the chocolate ganache, heat remaining heavy cream until it simmers, then pour over chopped semi-sweet chocolate, whisk until melted and smooth. Allow to cool slightly before pouring over set mousse layers.Once ganache has set, remove from fridge and pipe whipped cream around the edge for decoration; sprinkle with ground cinnamon. Slice with a hot, dry knife for clean cuts, and serve. Nutrition Serving: 1sliceCalories: 410kcalCarbohydrates: 54gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 350mgFiber: 2gSugar: 30gVitamin A: 1500IUVitamin C: 2mgCalcium: 60mgIron: 1mg NotesChill everything for optimal whipping and mousse stability. Use room temperature butter for fluffy texture. Spread mousse layers gently and allow to set completely. Make ahead for enhanced flavors. Tried this recipe?Let us know how it was!
