Description
A rich and velvety Pumpkin Chocolate Mousse Cake that combines the flavors of dark chocolate and pumpkin, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz dark chocolate, melted
- 3 large eggs
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan and set aside.
- In a heatproof bowl, melt the dark chocolate over simmering water, stirring until smooth, then remove from heat to cool.
- In a large mixing bowl, combine the pumpkin puree, melted chocolate, and sugar. Beat until well combined. Add eggs one at a time, mixing thoroughly.
- Sift together flour, baking powder, baking soda, and spices. Gradually fold the dry ingredients into the pumpkin-chocolate blend until just incorporated.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Whip the heavy cream with a little sugar and vanilla until soft peaks form. Fold half into the remaining pumpkin-chocolate mixture.
- Once the cake is cool, spread the mousse over the top, decorate with remaining whipped cream, and sprinkle cinnamon if desired.
- Chill the cake in the refrigerator for about an hour before serving.
Notes
For a gluten-free option, substitute all-purpose flour with almond flour. You can also use sugar substitutes for a healthier version.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin dessert, chocolate cake, fall recipes, festive cake, mousse cake