{"id":19418,"date":"2017-10-26T10:51:51","date_gmt":"2017-10-26T17:51:51","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=19418"},"modified":"2023-11-28T15:24:18","modified_gmt":"2023-11-28T22:24:18","slug":"pumpkin-chocolate-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/pumpkin-chocolate-mousse-cake\/","title":{"rendered":"Pumpkin Chocolate Mousse Cake"},"content":{"rendered":"\n

This Pumpkin Chocolate Mousse Cake is a stunning 4-layer dessert with chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse, and salted caramel mousse! Finished with a layer of shiny chocolate ganache and whipped cream, it’s a total show stopper!<\/em><\/p>\n\n\n\n

\"Pumpkin<\/figure>\n\n\n\n

First things first: the REAL name for this cake should probably be “Pumpkin Cinnamon Butterscotch Salted Caramel Chocolate Mousse Cake<\/strong>.” I really<\/em> wanted to call it that. I mean, yeah, it’s a mouthful, but this cake is so good, so packed full<\/em> of warm and toasty cinnamon\/butterscotch\/caramel\/pumpkin flavors, it seemed a shame to leave any of them out. (If you love all things mousse, you need to try this recipe as well: Pumpkin Pie Mousse Cups<\/a>)<\/p>\n\n\n\n

And then I came to my senses and realized that ain’t nobody got time for a novella of a name when it comes to cakes. So just please know that “Pumpkin Chocolate Mousse Cake” does this cake a huge disservice, because we are cramming every flavor we can think of into this glorious autumn-inspired cake.<\/p>\n\n\n\n

Don’t be put off by all the elements, though. This cake is simple to make, because all of the mousse layers are made exactly the same way! Don’t believe me? Just check out this video showing how easy it is…<\/p>\n\n\n\n\n

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A few years ago I created this Chocolate Raspberry Mousse Cake<\/a>. (Sidenote: have you made it yet?! If not, add it to your baking bucket list stat!) It quickly became one of the most popular recipes on my site, and I’ve heard from literally hundreds of people who have made it and loved it. I’ve also gotten lots of requests for adapting it for different flavors. I mean, chocolate and raspberry are classics, but it does seem to be sort of a spring-summer cake, since it is best when made with fresh raspberries.<\/p>\n\n\n\n

So this year, I decided to give that mousse cake a facelift and recreate it with FALL flavors! The basic premise remains the same, although I did swap out the brownie layer for a cake layer this time around, and all of the mousse layers are different as well.<\/p>\n\n\n\n

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Here’s what we have, going from bottom to top: chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse, salted caramel mousse, chocolate ganache, whipped cream, and cute lil chocolate pumpkin truffles.<\/p>\n\n\n\n

I LOVE the ombre effect of the different mousse layers, and guess what?! I didn’t need to use any food coloring to get this look! I mean, yes, cinnamon and butterscotch chips most likely already have food coloring in them, but I didn’t use additional coloring, meaning that anyone can recreate this exact effect without worrying about variables like what brand of coloring, how much to add, etc.<\/p>\n\n\n

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What if I can’t find the right flavor of baking chips?<\/h2>\n\n\n\n

Sometimes it can be difficult to find the flavored baking chips, but not to fear! <\/p>\n\n\n\n

For the cinnamon flavored mousse<\/strong>: Replace the cinnamon chips with an equal amount of white chocolate chips. Add 1 tsp of ground cinnamon<\/a> to the melted chips. Taste and add more ground cinnamon if desired. You could also flavor the white chips with some cinnamon flavoring<\/a>. That’s less common to have on hand, but it would give a stronger cinnamon flavor. Start with 1 tsp, taste, and add more if needed.<\/p>\n\n\n\n

For the pumpkin butterscotch flavored mousse: <\/strong>Start by replacing the butterscotch baking chips with an equal amount of white chocolate chips. Once the chips have been melted, add 1 tsp of butterscotch flavoring<\/a>, taste, and add more if desired. <\/p>\n\n\n\n

For the salted caramel flavored mousse<\/strong>: Once again, replace the caramel baking chips with an equal amount of white chocolate chips, melt, and add the salted caramel sauce as directed. The resulting mousse will have a lighter caramel flavor, but if desired, you can use caramel flavoring<\/a> to increase the caramel taste. Start with 1 tsp, taste, and add more if necessary. <\/p>\n\n<\/div><\/div>\n\n\n

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Can we talk about these adorable pumpkin truffle toppers for a minute? I found them at Trader Joe’s! They’re filled with either ganache or caramel, and each color is a different flavor. I looked for a source online and couldn’t find one, so my apologies if you’re not able to track them down. This cake would still look amazing with other candies on top, or perhaps chocolate curls or even pumpkin sprinkles.<\/p>\n\n\n\n

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Like my Chocolate Raspberry Mousse cake<\/a>, this one is a dream to slice. If you use a hot (and dry!) knife, and a chilled cake, you’ll get clean, even layers and a slice that’s easy to move onto individual plates. I do recommend letting it sit for maybe 10 minutes before eating, just so the cake layer isn’t ice-cold, but this is<\/em> a dessert that’s best enjoyed slightly chilled. The mousse won’t collapse and lose its shape if left longer, but there’s something about room temperature mousse that’s a little unappealing to me.<\/p>\n\n\n\n

Long story short, this is a great make-ahead dessert that can hang out in the fridge for several days before serving!<\/p>\n\n\n\n

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I know we’re all anxious to move into Christmas baking, and Candy! Cane! Everything!, and believe you me, I’m contemplating coming out with a candy cane version of this cake as well. But I do think there’s still a little time to enjoy fall desserts before we turn our kitchens into a perpetual peppermint wonderland, and I hope you’ll give this mousse cake a try.<\/p>\n\n\n\n

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What You’ll Need to Make Pumpkin Chocolate Mousse Cake:<\/h3>\n\n\n\n
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