Pumpkin Chocolate Mousse Cake

Why You’ll Love This Recipe

I like this recipe because it combines so many flavors and textures in one bite—soft chocolate cake, silky mousse layers, and smooth ganache. I enjoy how the pumpkin balances the richness with a seasonal touch. I also love that even though it looks complex, each step is straightforward and rewarding.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the chocolate cake:
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

For the pumpkin cinnamon mousse layer:
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 gelatin
2 tbsp water
1 tsp ground cinnamon

For the pumpkin butterscotch mousse layer:
9 oz butterscotch chips
1 1/2 cups heavy cream, divided use
1/3 cup canned pumpkin puree
Pinch of salt
2 tsp unflavored powdered gelatin
2 tbsp water

For the salted caramel mousse layer:
9 oz salted caramel chips, or white chocolate chips
1 1/2 cups heavy cream, divided use
1/3 cup thick salted caramel sauce
Pinch of salt
2 tsp unflavored powdered gelatin
2 tbsp water
1 tsp vanilla extract

For the chocolate ganache on top:
1/2 cup heavy cream
3 oz semi-sweet chocolate, finely chopped

To decorate:
Whipped cream
Ground cinnamon
Candy of your choosing (such as pumpkin-shaped truffles)

Directions

1. Preheat oven to 350°F. Line a 9-inch cake pan with parchment and spray with nonstick spray.

2. Cream butter, granulated sugar, and brown sugar until fluffy. Beat in egg and vanilla.

3. In another bowl, sift flour, cocoa powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, ending with dry. Mix until just combined.

4. Pour into prepared pan and bake 22–25 minutes. Cool completely.

5. Line a 9-inch springform pan with an acetate collar or foil strip to extend the sides. Place cake layer on a cake board inside the pan.

6. For the cinnamon mousse: melt cinnamon chips, pumpkin puree, 1/2 cup cream, and salt in the microwave until smooth. Cool to room temp. Bloom gelatin in water, melt, then whisk into cinnamon mixture along with ground cinnamon. Fold in whipped cream. Spread over cake and refrigerate 25 minutes.

7. For the butterscotch mousse: repeat the same process with butterscotch chips, pumpkin puree, cream, gelatin, and salt. Spread over the set cinnamon layer. Refrigerate again.

8. For the caramel mousse: melt caramel chips, caramel sauce, cream, salt, and vanilla. Add gelatin as before, then fold in whipped cream. Spread over the set butterscotch layer. Refrigerate at least 30 minutes.

9. For ganache: heat cream to a simmer and pour over chopped chocolate. Stir until smooth. Cool slightly, then spread over the top of the cake. Refrigerate at least 4 hours or overnight.

10. Unmold the cake, peel off acetate, and decorate with whipped cream, cinnamon, and candies. Slice chilled and let sit at room temperature for 10–15 minutes before serving.

Servings and Timing

This recipe makes about 18 servings. Prep time is 4 hours, baking takes 25 minutes, and the total time is about 4 hours and 25 minutes.

Variations

I sometimes replace specialty baking chips with white chocolate chips and add flavor extracts like cinnamon, butterscotch, or caramel. For a lighter version, I use fewer mousse layers and keep just one pumpkin mousse on top of the cake. Around the holidays, I garnish with gingerbread cookies or festive chocolates.

Storage/Reheating

I keep this cake refrigerated, covered, for up to 4 days. It also freezes well—wrapped tightly—for up to 2 months. I thaw it overnight in the fridge before serving. Since it’s a mousse cake, I don’t reheat it, but I let slices rest at room temperature for the best flavor and texture.

FAQs

Can I make this cake ahead of time?

Yes, I like making it a day before serving since the mousse sets better overnight.

Can I use white chocolate instead of cinnamon or butterscotch chips?

Yes, then I add flavor extracts or spices to match the mousse flavor.

Do I need an acetate collar?

I recommend it for neat layers, but waxed paper or foil strips also work.

Can I skip one of the mousse layers?

Yes, I sometimes make just two layers if I want a simpler version.

How do I slice this cake cleanly?

I use a sharp knife, rinsing it in hot water and wiping it between cuts.

Can I use fresh pumpkin puree?

Yes, but I make sure it’s thick and not watery, or the mousse won’t set properly.

Can I make this without gelatin?

Gelatin helps the mousse hold its shape, but agar-agar can be used as a substitute.

How do I know when the cake is set?

Each mousse layer should feel firm to the touch before adding the next.

Can I decorate with other toppings?

Yes, I sometimes add chocolate curls, caramel drizzle, or seasonal candies.

Can I make individual portions?

Yes, I layer the cake and mousse in cups or ramekins for mini desserts.

Conclusion

I love making this Pumpkin Chocolate Mousse Cake because it’s elegant, flavorful, and perfect for special occasions. The layers of cake, mousse, and ganache create a dessert that always impresses. Whether served at Thanksgiving or a festive dinner, this cake is guaranteed to be the centerpiece of the table.