Chocolate Pumpkin Mousse Cake
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.
Equipment
Ingredients
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 ¼ 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
Instructions
First prepare the chocolate cake.
- Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract.
- Sift the flour, salt, cocoa powder and baking powder and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
- Let cool completely.
Prepare the pumpkin mousse.
- Soak gelatin powder in cold water for 5-10 minutes.
- Meanwhile, in a large bowl mix mascarpone with pumpkin puree, powdered sugar, vanilla extract, salt, cinnamon, nutmeg, ginger, and cloves.
- Dissolve bloomed gelatin over low heat. Pour over the pumpkin mixture.
- In a large bowl mix chilled cream until stiff peaks form. Gently fold into pumpkin mixture.
- On a serving platter add the cooled chocolate cake. Place a ring, lined with an acetate sheet, around the cake.
- Pour the pumpkin mousse over the cake and smooth the top. Refrigerate for about 30 minutes until you prepare the chocolate mousse .
Prepare the chocolate mousse.
- 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. Let it cool slightly at room temperature.
- 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.
- Whip the remaining 1 cup (240g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.
- Pour the chocolate mousse over the pumpkin mousse. Smooth the top.
- Cover and refrigerate for at least 4-6 hours or better overnight.
Prepare the chocolate ganache.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Spread it evenly over the cake.
- Refrigerate for another 30 minutes before serving.
- Optional, decorate with physalis, whipped ganache and cinnamon sticks. Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 447kcalCarbohydrates: 34.8gProtein: 5.8gFat: 34.5gSaturated Fat: 18.7gCholesterol: 87mgSugar: 25.3g