Name: Chocolate Pumpkin Mousse Cake
Prep time: 40 min
Cook time: 32 min
Total time: 3 h 12 min
Cuisine: American
Ingredients: Chocolate Cake Layer:; 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup pumpkin puree (unsweetened); 1 1/2 cups heavy cream; 8 oz cream cheese, softened; 3/4 cup powdered sugar; 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves); 1 tsp vanilla extract; 1 packet (about 2 1/4 tsp) unflavored gelatin (optional, for stability); 8 oz semi-sweet chocolate, chopped; 1 cup heavy cream; 2 tbsp butter (optional, for shine)

Why You’ll Love This Recipe

This cake is a balance of decadent and light—rich chocolate layers paired with airy pumpkin mousse keep each bite indulgent but not overwhelming. The textures are varied yet complementary, from the tender cake to the silky mousse and glossy ganache topping. It can be prepared in advance, making it stress-free for entertaining. The flavor combination is unique yet familiar, making it a guaranteed hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake Layer:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water

Pumpkin Mousse:

Pumpkin puree (unsweetened)
Heavy cream
Cream cheese (softened)
Powdered sugar
Pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Vanilla extract
Unflavored gelatin (optional, for stability)

Chocolate Ganache:

Semi-sweet chocolate (chopped)
Heavy cream
Butter (optional, for shine)

Directions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
For the cake, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat until smooth. Stir in boiling water (batter will be thin).
Divide batter between pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
For the mousse, whip heavy cream until stiff peaks form; set aside. In another bowl, beat cream cheese, powdered sugar, pumpkin puree, pumpkin spice, and vanilla until smooth. If using gelatin, bloom it in warm water and stir in. Gently fold whipped cream into the pumpkin mixture until fully combined.
Place one cake layer on a serving plate, spread half of the pumpkin mousse evenly over it, then top with the second cake layer. Spread remaining mousse over the top and sides, smoothing with a spatula. Chill for at least 2 hours to set.
For the ganache, heat heavy cream until just simmering, pour over chopped chocolate, let sit for 2–3 minutes, then stir until smooth. Stir in butter if desired.
Pour cooled ganache over the chilled cake, letting it drip down the sides. Return to the fridge until ready to serve.

Servings and timing

Serves 12–14 slices.
Prep time: 40 minutes
Cook time: 28–32 minutes
Chill time: 2–4 hours

Variations

Add a thin layer of crushed gingersnap cookies between cake and mousse for crunch.
Use dark chocolate for a more intense cocoa flavor.
Make it gluten-free with a suitable flour blend.
Replace pumpkin spice with chai spice for a different seasonal twist.
Make mini versions in dessert cups instead of a full cake.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. For longer storage, freeze slices individually wrapped for up to 2 months and thaw in the fridge before serving. Do not reheat, as the mousse will lose its texture.

FAQs

Can I make the cake layers ahead of time?

Yes, bake and cool them, then wrap tightly and refrigerate for up to 2 days or freeze for up to 1 month.

Does the mousse need gelatin?

Not always, but it helps the mousse hold its shape for longer, especially in warm environments.

Can I use fresh pumpkin puree?

Yes, but make sure it’s well-drained and smooth to prevent excess moisture.

Can I skip the ganache?

Yes, the cake is delicious with just the mousse, but ganache adds richness and visual appeal.

Can I make it without cream cheese?

Yes, substitute mascarpone for a milder flavor or whipped cream for a lighter mousse.

Can I frost the sides of the cake completely?

Yes, use all the mousse to fully coat the cake before adding ganache.

Can I add nuts to the cake?

Yes, finely chopped pecans or walnuts work well in the batter.

How far in advance can I assemble the cake?

Up to 24 hours ahead for best texture and flavor.

Can I make it without eggs?

Yes, use an egg replacer or flax eggs in the cake layer.

Can I serve it right after assembling?

It’s best chilled for at least 2 hours so the mousse sets properly.

Conclusion

Chocolate Pumpkin Mousse Cake is a stunning, flavorful dessert that combines the richness of chocolate with the light, spiced creaminess of pumpkin mousse. With its beautiful layers and decadent ganache, it’s the perfect treat to impress guests during the fall season. Each bite is a harmonious blend of flavors and textures that will leave everyone asking for seconds.