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Pumpkin Chocolate Mousse Cake

Pumpkin chocolate mousse cake with dark chocolate cake layers and a fluffy pumpkin mousse between each layer. Finished with a glossy chocolate ganache drizzle and chilled until clean slices hold their shape.
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Prep Time 40 minutes
Cook Time 35 minutes
chilling 4 hours
Total Time 5 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For dark chocolate cake
  • 1 box dark chocolate cake mix Use the prepared batter as directed on the box.
For pumpkin mousse
  • 1 cup pumpkin puree
  • 1 package instant vanilla pudding 3.4 oz package.
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 1 cup whole milk
  • 2 cup heavy cream Whip to stiff peaks for folding into the mousse.
For chocolate ganache drizzle
  • 0.5 cup chocolate chips
  • 0.25 cup heavy cream
Chocolate shavings and garnish
  • 1 chocolate shavings For garnish on top.
  • 1 tsp pumpkin pie spice For dusting on top.

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the dark chocolate cake
  1. Preheat the oven to 350°F and prepare dark chocolate cake mix as directed on the box for two 9-inch rounds.
  2. Pour batter into two 9-inch round pans and bake until a toothpick comes out mostly clean, about 30 to 35 minutes, then cool completely.
Make the pumpkin mousse
  1. In a mixing bowl, whisk pumpkin puree, instant vanilla pudding, pumpkin pie spice, cinnamon, ginger, and whole milk until smooth.
  2. Using a stand mixer, whip heavy cream to stiff peaks, then fold it into the pumpkin mixture until no white streaks remain.
  3. Refrigerate the mousse for 30 minutes to set, until it thickens enough to layer neatly.
Assemble the cake
  1. Place one cooled chocolate cake round on a serving plate and spread a layer of pumpkin mousse over it.
  2. Add the second chocolate cake round and top with the remaining pumpkin mousse, spreading to the edges for an even finish.
Make and drizzle the ganache
  1. In a microwave-safe bowl, combine chocolate chips and heavy cream and heat in short intervals, stirring until melted and glossy.
  2. Pour ganache over the top and let it fall naturally for a drizzle effect.
Garnish and chill
  1. Sprinkle chocolate shavings and dust with pumpkin pie spice as a visible finish on top and around the edges.
  2. Refrigerate for 4 hours to fully set before slicing.

Notes

For clean slices, chill the assembled cake on a flat surface so the mousse firms evenly; if the mousse feels loose, keep it refrigerated before spreading. Store covered in the refrigerator for up to 4 days. Freezing is not recommended because the mousse texture can soften after thawing. Dairy-light swap: use a plant-based heavy cream that whips to stiff peaks for a closer texture, and substitute whole milk with unsweetened oat milk.