Chocolate Pumpkin Mousse Cake

Chocolate mousse is a classic, but when combined with pumpkin, the result might sound strange.

However, I assure you that these two flavors complement each other remarkably well.

This cake has sweet pumpkin, cheese, ginger, and chocolate, all complimenting each other – both in flavor and color. The result is an absolutely irresistible chocolate pumpkin mousse cake!

Enjoy!

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Chocolate Pumpkin Mousse Cake

Course Dessert

Cuisine American, International

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Chilling Time 2 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 20 servings

Author Paula

Ingredients

Sponge:

• 4 eggs
• 250 g flour
• 60 g dark cocoa powder
• 220 g sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 200 ml strong coffee
• 250 g yogurt
• 100 ml oil

Pumpkin cream:

• 100 g pumpkin puree
• 200 g cream cheese
• 1/2 tsp ground ginger
• 50 g powdered sugar

Chocolate mousse:

• 200 g 70% dark chocolate
• 500 ml whipping cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Metric – US Customary

Instructions

Sponge:

• Combine the flour with the sugar, baking soda, baking powder, cocoa powder, and salt.
• In a separate bowl, lightly whisk the eggs, add the oil, yogurt, and vanilla, and mix.
• Incorporate the liquid ingredients into the dry ingredients. Finally, add warm coffee.
• Preheat the oven to 175 °C (350 °F) and line a large baking tray, 30/40 cm, with parchment paper.
• Pour the mixture into the tray and smooth it out. Bake for 25-30 minutes until it passes the toothpick test. Transfer to a cooling rack, then cut into two 30/20 cm pieces.

Pumpkin cream:

• Using a mixer, combine the cream cheese with the pumpkin purée and powdered sugar and mix until you get a smooth cream. Add the ground ginger and mix some more.

Chocolate mousse:

• Put 200 ml (3/4 cup) of the whipping cream over medium heat and bring to almost boiling point. Turn off the heat and add the broken chocolate pieces. After two minutes, stir the mixture and let it cool. Add the vanilla extract and stir again.
• Mix the remaining whipping cream (300 ml/ 1 1/2 cup) with the powdered sugar and vanilla sugar until you get a firm whipped cream. Incorporate the whipped cream into the cooled chocolate cream with upward movements.

Assembly:

• Take a piece of the cake and spread 1/3 of the chocolate mousse on top. Smooth it out and cover it with the other piece of cake. Nicely spread the pumpkin cream on top.
• Spread the last layer of chocolate cream and refrigerate the cake for 2-3 hours. Glaze the cake with chocolate ganache and decorate it with chocolate pieces.

Enjoy!

Notes

Related: Pumpkin Pie
Related: Sea-Salted Chocolate & Pecan Tart
Related: Pumpkin Bread Recipe
Related: Chocolate Cheese Mousse Cake w/ Cherry Jam

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