Name: Pumpkin Chocolate Mousse Cake
Prep time: 45 min
Cook time: 30 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: All-purpose flour – 1 cup; Cocoa powder – 1/2 cup; Baking powder – 1 1/2 tsp; Baking soda – 1 tsp; Salt – 1/2 tsp; Granulated sugar – 1 cup; Eggs – 2 large; Whole milk – 1/2 cup; Vegetable oil – 1/4 cup; Vanilla extract – 2 tsp (divided); Boiling water – 1/2 cup; Pumpkin puree – 1 cup; Heavy cream – 2 cups (divided); Cream cheese, softened – 8 oz; Brown sugar – 1/2 cup; Ground cinnamon – 1 tsp; Ground nutmeg – 1/4 tsp; Ground ginger – 1/4 tsp; Semi-sweet chocolate, chopped – 8 oz; Powdered sugar – 1/4 cup

Why You’ll Love This Recipe

This cake offers a beautiful presentation with its distinct layers and a flavor pairing that’s both cozy and indulgent. The creamy mousse textures are light yet satisfying, and the recipe can be prepared ahead of time, making it perfect for entertaining. The combination of chocolate and pumpkin creates a dessert that’s unique yet comforting.

Ingredients

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

For the chocolate cake layer:

All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Whole milk
Vegetable oil
Vanilla extract
Boiling water

For the pumpkin mousse:

Pumpkin puree
Heavy cream
Cream cheese, softened
Brown sugar
Ground cinnamon
Ground nutmeg
Ground ginger
Vanilla extract

For the chocolate mousse:

Semi-sweet chocolate, chopped
Heavy cream
Powdered sugar
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and line the bottom of a springform pan.
Prepare the chocolate cake: In a bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar. Add eggs, milk, oil, and vanilla; mix until smooth. Stir in boiling water until well blended. Pour into prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.
Prepare the pumpkin mousse: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla; mix until fully combined. In a separate bowl, whip heavy cream to stiff peaks and gently fold into the pumpkin mixture.
Prepare the chocolate mousse: Melt chocolate in a heatproof bowl over simmering water or in the microwave in short intervals. Cool slightly. In another bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks. Fold melted chocolate into the whipped cream until smooth.
Assemble the cake: Spread pumpkin mousse evenly over the cooled chocolate cake layer. Top with the chocolate mousse and smooth the surface.
Refrigerate at least 4 hours or until fully set.
Optionally, garnish with chocolate shavings or a dusting of cocoa powder before serving.

Servings and timing

Serves 10–12
Prep time: 45 minutes
Cook time: 30 minutes
Chill time: 4 hours
Total time: 5 hours 15 minutes

Variations

Add a gingersnap crust under the chocolate cake for extra spice.
Use white chocolate mousse instead of dark chocolate for a sweeter flavor.
Incorporate crushed pecans between layers for crunch.
Swap the chocolate cake layer for a brownie base for a denser texture.
Add a splash of bourbon to the pumpkin mousse for warmth and depth.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. This cake should be served chilled. Freezing is possible for up to 2 months; thaw overnight in the refrigerator before serving. Do not attempt to reheat, as it will affect the mousse texture.

FAQs

Can I make this cake ahead of time?

Yes, it’s perfect for making a day or two before serving so the flavors meld.

Can I skip the chocolate cake layer?

Yes, you can use a cookie crust or graham cracker base instead.

Can I make the mousses without gelatin?

Yes, heavy cream whipped to stiff peaks will hold the texture without gelatin.

Can I use pumpkin pie filling instead of puree?

Not recommended, as it’s already sweetened and spiced, which could affect the flavor balance.

How do I cut neat slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Can I make it gluten-free?

Yes, substitute the chocolate cake with a gluten-free cake recipe or mix.

What type of chocolate works best?

Semi-sweet or bittersweet chocolate gives the best balance against the pumpkin flavor.

Can I add a topping?

Yes, whipped cream, chocolate curls, or a dusting of cinnamon make great finishes.

Why did my mousse turn grainy?

The chocolate may have been too hot when folding into the cream—cool it slightly first.

Can I use a store-bought cake layer?

Yes, to save time, you can use a premade chocolate cake as the base.

Conclusion

Pumpkin chocolate mousse cake is an impressive dessert that marries the richness of chocolate with the warmth of pumpkin spice. With its layered presentation and luxurious texture, it’s sure to delight guests and make any occasion feel special.