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Pumpkin Chocolate Mousse Cake

Decadent Pumpkin Chocolate Mousse Cake for Cozy Nights

Experience the rich flavors of Pumpkin Chocolate Mousse Cake, a delightful dessert perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture
  • 1 cup Granulated Sugar Adds sweetness and structure
  • 1/2 cup Brown Sugar Adds moisture and depth of flavor
  • 1 large Egg At room temperature
  • 2 teaspoons Vanilla Extract Enhances flavor
  • 1 cup Buttermilk Substitute with milk and lemon juice
  • 2 cups All-Purpose Flour Provides structure
For the Chocolate Layer
  • 1/2 cup Unsweetened Cocoa Powder Delivers rich chocolate flavor
  • 1 teaspoon Baking Soda Leavening agent
  • 1/2 teaspoon Salt Balances sweetness
For the Mousse Layers
  • 1/2 cup Cinnamon Chips Distinct cinnamon flavor
  • 2 cups Heavy Cream Contributes richness
  • 1 cup Canned Pumpkin Puree Provides moisture and flavor
  • 2 tablespoons Unflavored Powdered Gelatin Sets the mousses
  • 1 teaspoon Ground Cinnamon Adds warming spice
For the Butterscotch and Caramel Mousse Layers
  • 1/2 cup Butterscotch Chips Main flavor source
  • 1/2 cup Salted Caramel Chips Essential for the caramel mousse
  • 1/2 cup Thick Salted Caramel Sauce Infuses rich caramel flavor
For the Ganache
  • 1 cup Semi-Sweet Chocolate Used for the ganache
  • 1/2 cup Heavy Cream Creates smooth ganache

Equipment

  • Mixing Bowl
  • Saucepan
  • Whisk
  • Cake Pan
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Cream together the unsalted butter, granulated sugar, and brown sugar until fluffy.
  2. Beat in the large egg and vanilla extract. Gradually add the dry ingredients with the buttermilk until blended.
  3. Pour the batter into a greased cake pan and bake for 22-25 minutes. Cool completely on a wire rack.
  4. Melt cinnamon chips with 1 cup of heavy cream. Stir in canned pumpkin puree and cool.
  5. Prepare gelatin. Fold in gelatin and 1 cup of whipped cream. Spread over cooled chocolate cake.
  6. Melt butterscotch chips with 1 cup of heavy cream, cool, and combine with gelatin and whipped cream. Layer over cinnamon mousse.
  7. Melt salted caramel chips with remaining heavy cream, stir in caramel sauce, and cool. Fold into gelatin and whipped cream, then layer.
  8. Heat remaining cream and pour over chopped chocolate. Stir until smooth, cool slightly, and pour over mousse layers.
  9. Refrigerate for at least 4 hours, or overnight.
  10. Remove from refrigerator, let rest, slice with a hot knife, and decorate with whipped cream and cinnamon.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 3500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing.

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