Chocolate Pumpkin Mousse Cake

Chocolate Pumpkin Mousse Cake

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I am so glad to be able to share this amazing dessert, Chocolate Pumpkin Mousse Cake, an elegant dessert with an irresistible flavor combination perfect for upcoming holidays. If you love pumpkin you should definitely try this recipe, as it is one of the best pumpkin desserts ever. I really love pumpkin, and I have used it in many recipes here on my blog and channel, but this dessert might be my new favorite from all pumpkin desserts. 

This cake has a moist chocolate cake at the bottom, followed by a spiced and creamy pumpkin mousse, a chocolate mousse on top, finished with a shiny layer of dark chocolate ganache, decorated with beautiful physalis and cinnamon sticks to create a perfect fall dessert.


The recipe is quite easy and quick to prepare, you can easily make this a no-bake dessert if you substitute the chocolate cake at the bottom with an oreo crust or your favorite cookie crust. Hope you will try it out and enjoy!

Related Posts:
Semi-Naked Pumpkin Chocolate Cake
Pumpkin Mocha Cupcakes with Toasted Meringue
Pumpkin Cream Cheese Bundt Cake
Marbled Chocolate Pumpkin Cheesecake


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  • Makes about 10-12 servings
  • Chocolate Cake
  • 1 large egg
  • 1/3 cup (70g) sugar
  • 1/3 cup (70g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/3 cup (40g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • Pumpkin Mousse
  • 4 oz (120g) mascarpone cheese
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 1 tsp (3g) cinnamon
  • 1/2 tsp (2g) ginger
  • 1/4 tsp (1g) nutmeg
  • 1/8 tsp cloves
  • 2 1/4 tsp (7g) gelatin powder
  • 3 tbsp (45g) cold water
  • 1 cup (240g) whipping cream (35% fat), chilled
  • Chocolate Mousse
  • 7 oz (200g) semi-sweet chocolate
  • 2/3 cup (160g) whipping cream
  • 1 tsp (3g) gelatin powder
  • 1 tbsp (15ml) cold water
  • 1 cup (240g) whipping cream (35% fat), chilled
  • Chocolate Ganache
  • 3.5 oz (100g) semisweet chocolate
  • 3.5 oz (100g) whipping cream
  • For decoration, optional
  • physalis
  • cinnamon sticks
  • whipped ganache
  1. First prepare the chocolate cake.
  2. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
  3. In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract.
  4. Sift the flour, salt, cocoa powder and baking powder and whisk to fully incorporate.
  5. Pour the batter into the prepared pan.
  6. Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached. 
  7. Let cool completely.
  8. Prepare the pumpkin mousse. Soak gelatin powder in cold water for 5-10 minutes.
  9. Meanwhile, in a large bowl mix mascarpone with pumpkin puree, powdered sugar, vanilla extract, salt, cinnamon, nutmeg, ginger, and cloves.
  10. Dissolve bloomed gelatin over low heat. Pour over the pumpkin mixture.
  11. In a large bowl mix chilled cream until stiff peaks form. Gently fold into pumpkin mixture.
  12. On a serving platter add the cooled chocolate cake. Place a ring, lined with an acetate sheet, around the cake.
  13. Pour the pumpkin mousse over the cake and smooth the top. Refrigerate for about 30 minutes until you prepare the chocolate mousse .
  14. Prepare the chocolate mousse. 
  15. In a heat proof bowl add the semisweet chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
  16. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. 
  17. Whip the remaining 1 cup (240g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
  18. Pour the chocolate mousse over the pumpkin mousse. Smooth the top.
  19. Cover and refrigerate for at least 4-6 hours or better overnight.
  20. Prepare chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
  21. Spread it evenly over the cake.
  22. Refrigerate for another 30 minutes before serving.
  23. Optional, decorate with physalis, whipped ganache and cinnamon sticks. Enjoy!
Chocolate Pumpkin Mousse Cake-1
Nutrition facts 1 Serving out of 12 - Calories:447, Fat:34.5g , Saturated Fat:18.7g , Carbohydrates:34.8g , Sugar:25.3g , Fiber:3.2g , Protein:5.8g , Cholesterol:87mg , Sodium 107mg 5%, Vitamin D 1mcg 6%, Calcium 93mg 7%, Iron 2mg 10%, Potassium 272mg 6%, daily percent values are based on a 2000 calorie diet
On November 27, 2020 at 11:55 am, Mcricri said...
GORGEOUS ! magnifique gâteau ! bravo

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