Print

Pumpkin Chocolate Mousse Cake

Pumpkin Chocolate Mousse Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of our Pumpkin Chocolate Mousse Cake, a stunning dessert that captures the essence of fall. This elegant 4-layer cake features a rich chocolate cake base, creamy cinnamon mousse, luscious pumpkin-butterscotch mousse, and a decadent salted caramel mousse topping, all finished with a glossy chocolate ganache. Perfect for cozy gatherings or festive holidays, this showstopper not only looks impressive but tastes incredible. With its harmonious blend of flavors and textures, every bite feels like a warm embrace. Gather your loved ones around the table and enjoy sweet moments together with this exquisite treat!

Ingredients

Scale
  • 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
  • 9 oz cinnamon chips
  • 1 1/2 cups heavy cream (divided use)
  • 1/3 cup canned pumpkin puree
  • Pinch of salt
  • 2 tsp unflavored powdered vegan gelatin (or agar-agar)
  • 2 tbsp water
  • 1 tsp ground cinnamon
  • 9 oz butterscotch chips
  • 9 oz salted caramel chips (or white chocolate chips)
  • 1/3 cup thick salted caramel sauce
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 3 oz semi-sweet chocolate (finely chopped)
  • Whipped cream for topping
  • Ground cinnamon for garnish
  • (Optional) Candy of your choosing (like pumpkin-shaped truffles)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare two round cake pans.
  2. In a bowl, beat room temperature butter with sugars until fluffy. Add egg and vanilla; mix well.
  3. In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet mixture with buttermilk until combined.
  4. Divide batter into pans and bake for about 25 minutes until a toothpick comes out clean. Cool completely on racks.
  5. Prepare each mousse layer separately by whipping cream and folding in melted chocolate or chips mixed with dissolved vegan gelatin alternative.
  6. Assemble by layering cake with each mousse in between; finish with chocolate ganache on top.

Nutrition

Find it online: https://easywithella.com/pumpkin-chocolate-mousse-cake/