Chocolate Pumpkin Mousse Cake
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
4 hrs 30 mins
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Servings
20 servings
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Course
Dessert
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Cuisine
American, International
Chocolate Pumpkin Mousse Cake
Description
The cake begins with a sponge batter made from flour, sugar, cocoa powder, baking soda and powder, salt, eggs, yogurt, neutral cooking oil, and strong coffee which enhances the chocolate flavor. The batter is baked in a large tray and then cut into two pieces to form layers. The pumpkin cream filling combines pumpkin purée, cream cheese, ground ginger, and powdered sugar for a creamy, mildly spiced component.
The chocolate mousse topping is made by melting dark chocolate into warmed whipping cream, mixed with vanilla extract and then combined with chilled whipped cream to form a rich mousse. These layers are assembled to create a multi-textured cake with moist cocoa sponge, smooth spiced pumpkin cream, and airy chocolate mousse that melts in the mouth.
The interplay between the dense sponge and the light, fluffy mousse alongside the subtle pumpkin flavor produces a dessert that is indulgent without being overly sweet, with a distinct seasonal note from the pumpkin and spice.
Ingredients
Sponge:
- 4 egg
- 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 coffee strong
- 250 g yogurt
- 100 ml neutral cooking oil generic cooking oil
Pumpkin cream:
- 100 g pumpkin puree
- 200 g cream cheese
- 1/2 tsp ground ginger
- 50 g powdered sugar
Chocolate mousse:
- 200 g dark chocolate 70% cacao
- 500 ml whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
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
User Reviews
Overall Rating
4.9
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