Go Back
To make this cake, gather the following ingredients: - 1 cup pumpkin puree - 1/2 cup chocolate chips (dark or semi-sweet) - 1/2 cup heavy cream - 1/2 cup powdered sugar - 2 large eggs - 1/2 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon vanilla extract - 1/4 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - Pinch of salt Using quality ingredients makes a big difference. Choose pure pumpkin puree, not pie filling. Look for chocolate chips that are at least 60% cocoa for a rich flavor. Fresh eggs will help create a fluffy texture. For the cream, use heavy cream, as it whips better and gives a nice mousse texture. If you have dietary needs, swaps are easy. For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour. You can replace heavy cream with coconut cream for a dairy-free version. If you need a vegan cake, substitute eggs with flaxseed meal mixed with water. Use dairy-free chocolate chips to keep it vegan. Enjoy making this treat your own! Check out the Full Recipe for more details! First, set your oven to 350°F (175°C). This warmth helps the cake rise perfectly. While the oven heats, grab a 9-inch round cake pan. Grease it well with butter or oil. Next, line the bottom with parchment paper. This step keeps the cake from sticking. In a small pan, melt the chocolate chips over low heat. Stir them until smooth, then let them cool. In a big bowl, whisk together the pumpkin puree, eggs, and vanilla extract. Mix until you see a smooth, creamy texture. Slowly add the melted chocolate into this mix. Stir gently until everything blends well. In another bowl, sift the flour, baking powder, cinnamon, nutmeg, and salt. This helps avoid lumps. Now, fold the dry mix into the wet mix. Be careful not to overmix, as that can make the cake tough. Just mix until you can’t see any dry flour. Pour the batter into your prepared pan. Use a spatula to smooth out the top. Pop it in the oven and bake for 25 to 30 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready! After baking, let it cool in the pan for 10 minutes. Then move it to a wire rack to cool completely. This process ensures your Pumpkin Chocolate Mousse Cake turns out moist and delicious. For the full recipe, check out the details above. To make the mousse layer just right, whip the cream gently. Use a chilled bowl and beaters for best results. Start on low speed and gradually increase. Stop when soft peaks form, as over-whipping can turn the cream into butter. When folding the whipped cream into the chocolate-pumpkin mix, be gentle. This keeps the mousse light and airy. Serving a cake is all about the look. To make it pop, use a pretty platter. Spread the whipped cream evenly on top. Add chocolate shavings for a rich touch. Fresh mint leaves can brighten the dish. You might also drizzle chocolate sauce around the edges. This adds flair and makes the dessert even more inviting. One common mistake is overmixing the batter. This can lead to a dense cake. Mix just until combined for a light texture. Another mistake is not checking the oven temp. An oven that is too hot can burn the cake. Always use a toothpick to check for doneness. Lastly, let the cake cool fully before adding the mousse layer. This keeps the layers from mixing and maintains a beautiful look. For a full recipe, check out the complete guide. {{image_2}} You can play with flavors in your pumpkin chocolate mousse cake. Try adding orange zest for a citrus twist. The bright flavor pairs well with pumpkin. You can also mix in a little espresso powder. It will give your cake a rich, deep taste. If you like nuts, fold in some chopped walnuts or pecans. They add a nice crunch and flavor. If you prefer a sweeter cake, increase the powdered sugar in the mousse layer. You can also add a bit more vanilla extract. For a spicier cake, boost the cinnamon and nutmeg. Just a pinch more can make a big difference. Taste the batter before baking to adjust the flavors. This way, you can make it just how you like it. To make this cake gluten-free, replace the all-purpose flour with a gluten-free mix. Look for a blend that works well in baked goods. For a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also substitute heavy cream with coconut cream. This keeps the mousse rich and creamy without dairy. For the full recipe, check the complete ingredients and instructions to create your perfect version. To keep your Pumpkin Chocolate Mousse Cake fresh, store it in the fridge. Use an airtight container to prevent it from drying out. If you don’t have one, wrap the cake tightly in plastic wrap. This helps keep the mousse layer creamy and smooth. Try to eat the cake within three days for the best taste. If you want to save your cake for later, freezing is a great option. First, let the cake cool completely. Then, wrap it in plastic wrap and foil. This prevents freezer burn and helps keep the flavor. You can freeze it for up to three months. When you’re ready to enjoy it, thaw the cake in the fridge overnight. To refresh the mousse layer, I suggest whipping up some heavy cream. Add a bit of powdered sugar and vanilla extract for extra flavor. Spread this mixture on top of the cake just before serving. This makes the mousse light and fluffy again, giving your cake a fresh feel. You can also add chocolate shavings for a lovely touch. For the full recipe, refer to the complete instructions provided earlier. To make this cake from scratch, start with fresh ingredients. Use pumpkin puree, eggs, and flour. Melt the chocolate chips in a saucepan. Mix the pumpkin, eggs, and vanilla until smooth. Add the chocolate and stir well. Then, sift the flour, baking powder, and spices together. Fold the dry mix into the wet one gently. Pour the batter into a prepared pan and bake. For the mousse layer, whip heavy cream with powdered sugar. Spread it on the cooled cake for a rich finish. You can find the full recipe above for detailed steps. Yes, you can use different chocolates! Dark chocolate gives a rich flavor. Semi-sweet chocolate adds a nice sweetness. Milk chocolate will make it sweeter and creamier. White chocolate is an option too, but it changes the flavor a lot. Choose the type of chocolate that you enjoy the most. Each type will give the cake a unique taste. The cake lasts about 3 to 5 days in the fridge. Make sure to cover it well to keep it fresh. Use plastic wrap or a cake dome. If you want it to last longer, consider freezing it. Just remember to let it thaw in the fridge before serving. Enjoy your delicious cake! In this post, I covered the essential ingredients for Pumpkin Chocolate Mousse Cake, including quality tips and substitutions. I shared step-by-step instructions for prep, mixing, and baking. You learned techniques for perfect mousse texture and decoration, plus common mistakes to avoid. Finally, I explored variations like flavor swaps and dietary adaptations, and provided storage tips. This cake is fun and simple to make. With these insights, you can create a treat everyone will love. Happy baking!

Pumpkin Chocolate Mousse Cake

Indulge in the fall flavors with this delightful Pumpkin Chocolate Mousse Cake! This rich and creamy dessert combines pumpkin puree with chocolate chips for a unique treat that's perfect for any occasion. With easy-to-follow steps, you'll whip up a stunning cake topped with fluffy whipped cream. Click to explore the full recipe and impress your friends and family with this deliciously simple dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup chocolate chips (dark or semi-sweet)

1/2 cup heavy cream

1/2 cup powdered sugar

2 large eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

    In a small saucepan over low heat, melt the chocolate chips, stirring continuously until smooth. Remove from heat and let cool slightly.

      In a mixing bowl, whisk the pumpkin puree, eggs, and vanilla extract until smooth and creamy.

        Add the melted chocolate to the pumpkin mixture and stir until fully combined.

          In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.

            Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.

              Pour the batter into the prepared cake pan and smooth the top with a spatula.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                  While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form.

                    Once the cake is completely cool, spread the whipped cream over the top of the cake to create a mousse-like layer.

                      Optionally, garnish with chocolate shavings or a sprinkle of cinnamon for an added touch.

                        Prep Time: 20 mins | Total Time: 1 hr | Servings: 8

                          - Presentation Tips: Serve the cake on a decorative platter and garnish with fresh mint leaves for a pop of color. You can also drizzle chocolate sauce around the base for an elegant touch.