Description
A decadent four-layer Pumpkin Chocolate Mousse Cake featuring a rich chocolate base with airy layers of cinnamon, pumpkin-butterscotch, and salted caramel mousse, topped with a glossy chocolate ganache. This festive fall dessert is perfect for any gathering.
Ingredients
Scale
- For the Chocolate Cake:
- 1 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk
- 1 ½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- For the Cinnamon Mousse:
- 1 cup Cinnamon Chips
- 1 cup Heavy Cream, cold
- For the Pumpkin-Butterscotch Mousse:
- 1 cup Canned Pumpkin Puree
- 1 tablespoon Unflavored Powdered Gelatin
- ½ cup Salted Caramel Sauce
- 1 cup Butterscotch Chips
- For the Salted Caramel Mousse:
- 1 cup Heavy Cream, cold
- 1 cup Salted Caramel Chips
- For the Ganache:
- 8 ounces Semi-Sweet Chocolate, chopped
- 1 cup Heavy Cream
Instructions
- Preheat oven to 350°F (175°C). Beat butter with granulated sugar and brown sugar until fluffy. Add egg and vanilla extract, mix. Gradually mix in flour, cocoa powder, and buttermilk. Pour into a lined 9-inch round pan and bake for 22-25 minutes until toothpick comes out clean. Cool completely.
- Prepare a 9-inch springform pan by lining with acetate or foil. Place cooled chocolate cake at the bottom.
- Melt cinnamon chips with 1 cup heavy cream over low heat until smooth. Cool slightly. Stir in salt and gelatin dissolved in water. Fold in 1 cup whipped cream and spread evenly over the cake. Refrigerate for 25 minutes.
- Melt butterscotch chips with 1 cup heavy cream in a saucepan until smooth. Cool. Fold in pumpkin puree and salt. Mix in hydrated gelatin. Pour over the cinnamon layer. Refrigerate until firm, about 30 minutes.
- Melt 1 cup salted caramel chips with 1 cup heavy cream over low heat until combined. Fold in hydrated gelatin and 1 cup whipped cream. Pour over the pumpkin-butterscotch mousse. Refrigerate for another 30 minutes.
- Heat 1 cup heavy cream until steaming, then pour over chopped semi-sweet chocolate. Whisk until smooth. Let cool slightly, then pour over the mousse layers, letting it cascade down the sides.
- Chill the completed Pumpkin Chocolate Mousse Cake for at least 4 hours to set.
- Decorate with whipped cream rosettes, cinnamon, and festive candies. Cut with a hot knife for clean slices.
Notes
- Ensure all ingredients are at room temperature for optimal mixing and incorporation into your Pumpkin Chocolate Mousse Cake.
- Allow the cake to chill for at least 4 hours for best results.
- For clean slices, use a hot knife dipped in hot water and wiped dry.
- This Pumpkin Chocolate Mousse Cake is best enjoyed chilled.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
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