Go Back

Pumpkin Chocolate Mousse Cake

Pumpkin chocolate mousse cake layers a soft chocolate cake with a light, spiced pumpkin mousse. The cake bakes in a 9-inch springform pan, then chills until the mousse is set for clean, chilled slices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Blooming and chilling 6 hours 5 minutes
Total Time 6 hours 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Bake the chocolate cake
  • 0.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 egg large, at room temperature
  • 0.25 cup buttermilk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 0.25 cup water boiling
Make the pumpkin mousse
  • 2.25 tsp unflavored gelatin 1 packet
  • 2 tbsp water cold
  • 1 package (8 oz) cream cheese softened
  • 1.5 cup pumpkin puree at room temperature
  • 0.5 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg
  • 1.25 cup heavy cream cold

Equipment

  • 1 9-inch springform pan
  • 1 microwave

Method
 

Bake the chocolate cake
  1. Heat the oven to 350°F.
  2. Grease the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper.
  3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
  4. Whisk the egg, buttermilk, vegetable oil, and vanilla in a separate bowl.
  5. Stir the wet ingredients into the dry ingredients until just combined.
  6. Stir in the boiling water until the batter is smooth; it will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 16 to 20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cake completely in the pan on a wire rack.
Make the pumpkin mousse
  1. Sprinkle the gelatin over the cold water in a small microwave-safe bowl and let it stand for 5 minutes.
  2. Beat the cream cheese in a large bowl until smooth.
  3. Beat in the pumpkin, maple syrup, cinnamon, ginger, and nutmeg.
  4. Microwave the bloomed gelatin for 5 to 10 seconds at a time, stirring between intervals, until fully liquid.
  5. Whisk 2 tablespoons of the pumpkin mixture into the liquid gelatin.
  6. Drizzle the gelatin mixture into the remaining pumpkin mixture while beating.
  7. Beat the heavy cream in a separate bowl to medium peaks.
  8. Gently fold the whipped cream into the pumpkin mixture in two additions.
  9. Spread the mousse evenly over the cooled cake.
  10. Cover the pan and refrigerate for at least 6 hours, until set.
  11. Run a thin knife around the inside edge of the pan.
  12. Release the springform ring and serve the cake chilled.

Notes

For the smoothest mousse, whisk a little pumpkin mixture into the liquid gelatin before drizzling it into the rest. Store covered in the refrigerator for up to 3 days; freezing is not recommended for the best mousse texture. For a gluten-free variation, use a measure-for-measure gluten-free flour blend in place of the all-purpose flour.