Pumpkin Chocolate Mousse Cake
This delightful Pumpkin Chocolate Mousse Cake combines rich chocolate and warm pumpkin flavors, making it perfect for fall and enjoyable year-round. Layers of chocolate cake filled with light and airy mousse topped with glossy chocolate ganache.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Mousse
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 cup butterscotch chips
- 1 cup heavy cream
- 1 cup chocolate ganache
- 1/4 teaspoon salt for garnish
- Whipped cream for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until combined.
- Stir in the boiling water until smooth.
Baking the Cake
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for 10 minutes before transferring to a wire rack to cool completely.
Making the Mousse
- For the cinnamon mousse, whip the cream until soft peaks form. Gently fold in pumpkin puree and cinnamon until well combined.
- For the butterscotch mousse, melt butterscotch chips and mix with whipped cream until smooth.
- For the salted caramel mousse, whip cream and fold in prepared caramel, sprinkling salt to taste.
Assembly
- Assemble the cake by spreading cinnamon mousse between the chocolate layers, followed by pumpkin-butterscotch and salted caramel mousse.
- Top the cake with glossy chocolate ganache and decorate with whipped cream.
- Chill before serving and enjoy!
Notes
Keep the cake fresh by storing in an airtight container in the fridge for about 3 to 5 days, or freeze wrapped for up to 3 months. Serve chilled.