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Chocolate Pumpkin Mousse Cake

Decadent Chocolate Pumpkin Mousse Cake You'll Adore

Indulge in a Chocolate Pumpkin Mousse Cake combining rich chocolate and pumpkin for the perfect autumn dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 4 hours
Servings: 8 slices
Course: Easy Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 3 large Eggs Substitute with flax eggs for a vegan option.
  • 1.5 cups Flour All-purpose flour is standard; gluten-free flour can be used.
  • 0.75 cups Dark Cocoa Powder Use Dutch-processed cocoa for a milder taste.
  • 1 cups Sugar Consider using coconut sugar for a lower glycemic option.
  • 1 teaspoon Baking Soda Make sure it’s fresh for optimal results.
  • 1 teaspoon Baking Powder Make sure it’s fresh for optimal results.
  • 0.5 teaspoon Salt A pinch of sea salt can elevate taste.
  • 0.5 cups Strong Coffee Substitute with espresso for a richer taste.
  • 0.5 cups Yogurt Swap with sour cream or a dairy-free yogurt alternative.
  • 0.5 cups Oil Can use melted butter or a neutral oil like canola.
For the Pumpkin Layer
  • 1 cup Pumpkin Puree Canned pumpkin is convenient, but homemade puree works too.
  • 8 ounces Cream Cheese Any soft cheese can be used as a substitute.
  • 1 teaspoon Ground Ginger Can replace with cinnamon or pumpkin spice mix to vary flavor.
  • 0.5 cups Powdered Sugar Granulated sugar can be used if powdered sugar is unavailable.
For the Chocolate Mousse
  • 8 ounces Dark Chocolate Ensure it’s at least 70% cocoa for richness.
  • 1 cup Whipping Cream Use heavy cream for a sturdier mousse.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can enhance flavor even more.

Equipment

  • oven
  • Blender
  • mixing bowl
  • whisk
  • Baking Tray
  • Serving Platter

Method
 

Sponge Cake
  1. Preheat your oven to 175°C (350°F). In a large bowl, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
  2. In a separate bowl, whisk the eggs and mix in oil, yogurt, and strongly brewed coffee.
  3. Combine the wet and dry mixtures, then pour into a lined baking tray.
  4. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool, then slice into two layers.
Pumpkin Cream
  1. In a blender, mix the pumpkin puree, cream cheese, and powdered sugar until creamy and smooth.
  2. Adding ground ginger will bring warmth; blend until well combined.
Chocolate Mousse
  1. Heat half of the whipping cream until warm, then stir in the dark chocolate until fully melted.
  2. Add a splash of vanilla extract for depth.
  3. In another bowl, whip the remaining cream with sugar until it forms firm peaks.
  4. Gently fold this whipped cream into the chocolate mixture to maintain airiness.
Assembly
  1. Place one layer of the sponge cake on a serving platter.
  2. Spread a layer of chocolate mousse on top, followed by the second sponge layer.
  3. Generously layer the pumpkin cream and finish with another helping of chocolate mousse.
  4. Refrigerate for 2-3 hours to set.
Final Touch
  1. For an indulgent finish, glaze the top with chocolate ganache before serving.
  2. Refrigerate the cake for a brief spell again to keep everything firm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 250mgFiber: 3gSugar: 28gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Garnish with a sprinkle of cocoa powder or chocolate shavings for an extra touch! Chill the cake thoroughly before serving for the best presentation and ease of slicing.

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