Chocolate Pumpkin Mousse Cake is an incredibly rich and decadent dessert. This amazing cake is made of layers of chocolate cake, creamy pumpkin mousse, luscious cream cheese mousse, and a rich chocolate ganache. This will be your new favorite fall dessert!
This crave-worthy mousse cake combines the flavors of the fall season with cream cheese mouse and chocolate cake. You can never go wrong with a pumpkin chocolate combination. The cream cheese makes this layered chocolate and pumpkin cake even better. It is the kind of fall dessert people dream about.
When you sit down to devour this chocolate pumpkin mousse cake, you will find that the cake alone is very rich, almost like eating fudge but in the best way possible.
A thick creamy layer of rich chocolate ganache tops the cake for pure decadence. This delicious mousse cake is sure to wow your family and friends. It is a fall dessert they will not soon forget.
If you are making this chocolate pumpkin cake for Halloween it is easy to decorate the top with a spider web. Step-by-step directions are near the bottom of this page. If it is Halloween treats you’re looking for, you’ll also like this Easy Pumpkin Trifle and Cream Cheese Halloween Brownies.
My love for pumpkin desserts is evident on this website. Take a look at Pumpkin Pie Twists and Air Fryer Pumpkin Cake.
Why You Will Love This Recipe
- The beautiful layers of this mousse cake are simple to create!
- Luscious creamy layers of pumpkin mousse and cream cheese mousse.
- Rich chocolate cake!
- Decadent chocolate ganache!
- Everyone will love this fall dessert!
Ingredients for Chocolate Pumpkin Mousse Cake
Don’t be intimidated by the list of ingredients in this chocolate pumpkin mousse cake. You probably have most of them in your kitchen already.
Chocolate Cake
- All-purpose flour: There is no need to sift the flour for this recipe.
- Sugar
- Milk: Whole milk or 2% milk are both fine.
- Hot water
- Eggs: Large room temperature eggs are best for baking.
- Vegetable oil
- Baking powder
- Salt
- Vanilla
Mousse (Pumpkin and Cream Cheese Layers
- Pumpkin puree: Make sure it is pumpkin puree, not pumpkin pie filling.
- Vanilla pudding mix, split
- Pumpkin spice
- Salt
- Heavy whipping cream
- Powdered sugar
- Cream cheese: Use full fat cream cheese that comes in a block.
- Butter: The amount of salt varies between brands, so using unsalted gives you more control over the sodium.
- White chocolate chips
Ganache
- Dark chocolate chips: Semi-sweet chocolate chips will work well here.
- Heavy cream: A necessary ingredient for this decadent ganache.
- White chocolate chips, for optional spider web design
The full ingredient list with quantities is in the recipe card at the end of the page.
How to Make Chocolate Pumpkin Mousse Cake
This chocolate pumpkin mousse cake comes together surprisingly easily. Step-by-step instructions with images are below.
Step One: Chocolate Cake
Preheat the oven to 350°F.
In a large bowl mix together all of the dry ingredients for the cake.
Add in the eggs, oil, milk, and vanilla. Mix well.
Add in the hot water and mix until everything is combined.
Prepare a 9” cake pan (8” would also work) by lining the bottom with parchment paper and spraying with non-stick baking spray.
Pour the cake batter into the prepared pan.
Bake in a preheated oven for 20-30 minutes or until cooked all the way through.
Remove from the oven and let sit for 10 minutes, then remove from the pan and let cool completely.
When your cake has cooled, slice the top off to create a very flat surface.
Place the cake cut side down either onto a serving plate, cake stand, or a round cake board.
Fit the cake with a cake collar and trim down if necessary.
Step Two: Pumpkin Mousse
Make sure cream cheese and butter are very soft. Start by whipping 1.5 cups heavy cream with the powdered sugar until it has formed stiff peaks.
In a separate bowl mix together the pumpkin, pumpkin spice, salt, and ½ of the vanilla pudding mix.
Take about ⅓ of the whipped cream and add it to the pumpkin mixture, fold to combine.
Set the remaining whipped cream aside for the cream cheese mousse.
Step Three: Cream Cheese Mousse
Make sure the cream cheese and butter are very soft.
Add the butter and cream cheese to the now empty mixer, whip to combine.
Add in the other ½ of the vanilla pudding mix, as well as the melted white chocolate chips.
Once the mixture has come together and is smooth, fold in the remainder of the whipped cream.
Step Four: Assemble the Cake
Spoon dollops of the pumpkin mousse onto the chocolate cake inside of the cake collar, starting in the middle and slowly press the mousse to the edges so that it presses against the cake collar.
Try to smooth the pumpkin mixture out as smooth and even as possible.
Spoon the cream cheese mousse over the top of the pumpkin mousse, if the pumpkin mousse is too soft and it feels like you cannot easily spread the cream cheese mousse on top, stop and put the cake in the fridge for 30 minutes, then try again.
Spread the cream cheese mousse into an even layer and put in the fridge to chill for 30 minutes. These mousse layers are delicious.
Step Five: Chocolate Ganache
Once the cake has chilled, make the chocolate ganache by heating 1 cup of cream in a saucepan or microwave safe bowl and heat just until it almost boils, then remove from heat and add in the dark chocolate chips. Let this sit without stirring for a couple minutes, then gently mix together until combined.
Repeat this process in a separate container for the white chocolate chips and the 2 tablespoons of cream. When the white ganache is ready, pour into a small squeeze bottle or piping bag.
Pour the chocolate ganache over the top of the cream cheese mousse, lift the cake and gently/carefully tilt the cake to let the ganache cover the top.
Step Five: Optional Spider Web Design
At this point you can stop and leave the cake as is or make any design you desire on top. It is amazing as a fall dessert without the creepy crawlies. I LOVE doing this easy spider web design.
Heat ⅓ cup white chocolate chips and the 2 Tablespoons of cream in a saucepan or microwave safe bowl, just until it almost boils, then remove from the heat and stir in chocolate chips. All white ganache to sit for just a couple of minutes, then pour into a small squeeze bottle or piping bag.
Use the squeeze bottle of white ganache to create circles like a bullseye on the top of the cake.
Using a chopstick or blunt side of a skewer, draw a line in the ganache starting from the whit center, all the way out to the edge. This will create a cobweb design, continue to draw lines out from the center of the cake, wiping off any excess ganache from your chopstick each time, until you have as many lines as you desire.
Place the cake into the fridge for at least 8 hours.
Decorate with plastic spiders, if you like.
When it is time to serve. Remove the cake collar and serve.
Enjoy ever bite!
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips to change this pumpkin chocolate mousse cake recipe.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make your own. Instead of the pumpkin pie spice, you can use a combination of cinnamon plus any 2 of the following: allspice, ginger, nutmeg or cloves. The ratio should be ¾ parts cinnamon to ¼ part additional spices.
- Pumpkin Puree: You can use either fresh pumpkin puree or canned pumpkin puree for this recipe. Just make sure it is not pumpkin pie filling which has added sweeteners and spices.
Variations
Want to personalize this chocolate pumpkin mousse cake recipe? Here are some ideas.
- Love pumpkin lattes? Instead of the hot water, try using hot strong coffee instead.
- Use caramel pudding mix or any other pudding mix variety to change up the mousse flavoring.
Love recipes like this fall dessert? You might also like Heath Bar Cheesecake.
Equipment
All you need are a handful of kitchen tools to make chocolate pumpkin mousse cake.
- Mixing Bowl
- 9-inch cake pan
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Cake Collar
- Chopstick or skewer
- Squeeze bottle or piping bag with medium round tip
Storage
Refrigerator: You can store Chocolate Pumpkin Mousse Cake for up to two days. Cover the pan tightly with plastic wrap. You will want to store your cake in the fridge at all times. It is important that we keep the mousse cold.
Freezer: You can freeze chocolate mousse cake for up to two months. Thaw the day before at room temperature. Remove the collar from frozen cake and re-roll in plastic wrap until ready to serve.
Tips
- Spray cake collar with cooking spray to prevent sticking.
- You can create any design on the top, you do not need to make a cobweb.
- If you find the cake to be very soft, put it back in the fridge for 30 minutes before cutting.
- This cake is best served chilled which allows all the flavors to come together as they set over time from mixing and baking.
- Be sure to use a sharp knife when cutting your cake. Dip the blade into hot water then wipe dry before each cut. Cut straight down, never saw through or wiggle side to side.
FAQ
Do you have questions about Chocolate Pumpkin Mousse Cake? Here are some of the most commonly asked questions about this pumpkin cake recipe.
A mousse is a mixture of whipped cream and pudding. And, sometimes other flavors are added to create unique tastes. Mousse cakes were popularized in the late 19th century with chefs learning how to whip egg whites and chocolate in order to build layers of soft, fluffy cake that wouldn’t crack when stacked high with icing or coated in chocolate. The best part about mousse cakes is that they look beautiful and taste even better!
Chocolate ganache is a spreadable chocolate made from mixing heavy cream and dark chocolate. The best part about this decadent frosting is that it hardens quickly once mixed, allowing you to create beautiful designs on your cake with ease.
Cake collars are special pieces of thick plastic that create a tight seal around the neck of your cake pan. They are used to remove the cake from its pan easily after cooling.
This layered cake is the ultimate fall dessert. You can make Chocolate Pumpkin Mousse Cake for any holiday or special occasion, but the best time to make this cake, in my opinion, is Halloween!
Chocolate Pumpkin Mousse is not only great for Halloween but it makes for an elegant and rich dessert on your Thanksgiving dessert table. Let me know in the comments below if you try this delicious fall cake recipe.
More Delicious Fall Recipes
Chocolate Pumpkin Mousse Cake
Equipment
- Cake Collar
- Chopstick or skewer
- Squeeze bottle or piping bag with medium round tip
Ingredients
CAKE INGREDIENTS
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 cup milk
- 1 cup hot water
- 2 large eggs
- ½ cup vegetable oil
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon vanilla
MOUSSE INGREDIENTS (Cream Cheese Mousse and Pumpkin Mousse Layers)
- 1 cup pumpkin puree
- 1 pkg vanilla pudding mix divided
- 1 teaspoon pumpkin spice
- ⅛ teaspoon salt
- 1 – ½ cup heavy whipping cream
- ¼ cup powdered sugar
Cheesecake Layer
- 4 oz cream cheese softened
- 2 tablespoons butter softened
- ¼ cup white chocolate chips melted
GANACHE INGREDIENTS
- 1 cup dark chocolate chips
- 1 cup heavy cream
- 2 Tablespoons heavy cream
- ⅓ cup white chocolate chips
Instructions
Chocolate Cake Layer
- Get out and measure all of your ingredients.
- Preheat the oven to 350°F.
- In a large bowl mix together all of the dry ingredients for the cake.
- Add in the eggs, oil, milk, and vanilla. Mix well.
- Add in the hot water and mix until everything is combined.
- Prepare a 9” cake pan (8” would also work) by lining the bottom with parchment paper and spraying with non stick baking spray.
- Pour the cake batter into the prepared pan.
- Bake in preheated oven for 20-30 minutes or until cooked all the way through.
- Remove from oven and let sit for 10 minutes, then remove from the pan and let cool completely.
- When your cake has cooled, slice the top off to create a very flat surface.
- Place the cake cut side down either onto a serving plate, cake stand, or a round cake board.
- Fit the cake with a cake collar and trim down if necessary. Set aside.
Pumpkin Mousse
- Get out and measure your ingredients.
- To create the two mousses start by whipping 1.5 cups heavy cream with the powdered sugar until it has formed stiff peaks.
- In a separate bowl mix together the pumpkin, pumpkin spice, salt, and ½ of the vanilla pudding mix.
- Take about ⅓ of the whipped cream and add it to the pumpkin mixture
- Fold to combine.
Cream Cheese Mousse Layer
- Remove the whipped cream from your mixer and set aside. (no need to wash/rinse the mixing bowl)
- Add the butter and cream cheese to the now empty mixer
- Whip to combine.
- Add in the other ½ of the vanilla pudding mix, as well as the melted white chocolate chips.
- Once the mixture has come together and is smooth, fold in the remainder of the whipped cream.
Building the Cake
- Have cake ready inside collar with pumpkin and cream cheese mousse ready.
- Spoon dollops of the pumpkin mousse onto the chocolate cake inside of the cake collar, starting in the middle.
- Slowly press the mousse to the edges so that it presses against the cake collar.
- Try to smooth it out as evenly as possible.
- Do your best.
- Spoon the cream cheese mousse over the top of the pumpkin mousse, if the pumpkin mousse is too soft and it feels like you cannot easily spread the cream cheese mousse on top, stop and put the cake in the fridge for 30 minutes, then try again.
- Spread the cream cheese mousse into an even layer and put in the fridge to chill for 30 minutes.
Chocolate Ganache
- Once the cake has chilled, make the chocolate ganache by heating 1 cup of cream in a saucepan or microwave safe bowl and heat just until it almost boils, then remove from heat and add in the dark chocolate chips. Let this sit without stirring for a couple minutes, then gently mix together until combined.
- Repeat this process in a separate container for the white chocolate chips and the 2 Tablespoons of cream. When the white ganache is ready, pour into a small squeeze bottle or piping bag.
- Pour the chocolate ganache over the top of the cream cheese mousse, lift the cake and gently/carefully tilt the cake to let the ganache cover the top.
- Use the squeeze bottle of white ganache to create circles like a bullseye on the top of the cake.
- Using a chopstick or blunt side of a skewer, draw a line in the ganache starting from the whit center, all the way out to the edge. This will create a cobweb design, continue to draw lines out from the center of the cake, wiping off any excess ganache from your chopstick each time, until you have as many lines as you desire.
- Place the cake back into the fridge, covered, for at least 8 hours.
- When it is time to serve remove the cake collar.
Notes
- Spray cake collar with cooking spray to prevent sticking.
- You can create any design on the top, you do not need to make a cobweb.
- If you find the cake to be very soft, put it back in the fridge for 30 minutes before cutting.
- This cake is best served chilled which allows all the flavors to come together as they set over time from mixing and baking.
- Be sure to use a sharp knife when cutting your cake. Dip the blade into hot water then wipe dry before each cut. Cut straight down, never saw through or wiggle side to side.
Nutrition
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