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Pumpkin Chocolate Mousse Cake

Pumpkin chocolate mousse cake with rich dark chocolate layers and airy pumpkin mousse between each layer. Finished with a glossy chocolate ganache drizzle and a chilled set for clean slices.
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Prep Time 40 minutes
Cook Time 35 minutes
Chilling 4 minutes
Total Time 1 hour 19 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For dark chocolate cake
  • 1 dark chocolate cake mix Prepared as directed on the box, baked into two 9-inch rounds.
For pumpkin mousse
  • 1 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 instant vanilla pudding 3.4 oz package.
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 1 cup whole milk
  • 2 cups heavy cream Whip to stiff peaks.
For chocolate ganache drizzle
  • 0.5 cup chocolate chips
  • 0.25 cup heavy cream
  • 0.01 chocolate shavings For garnish.
  • 0.01 pumpkin pie spice For dusting/garnish.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Cast iron skillet

Method
 

Bake the dark chocolate cake
  1. Bake the dark chocolate cake mix in two 9-inch rounds according to package directions, until a toothpick comes out with moist crumbs, then cool completely.
  2. Once cooled, place the cake rounds on a level surface so they won’t slide during layering.
Make the pumpkin mousse
  1. Whisk pumpkin puree, instant vanilla pudding mix, pumpkin pie spice, cinnamon, ginger, and whole milk together until smooth and thickened.
  2. In a separate bowl, whip heavy cream to stiff peaks, then fold it into the pumpkin mixture gently until no streaks remain.
  3. Refrigerate the mousse for 30 minutes until it’s set enough to hold its shape.
Assemble and chill
  1. Layer one chocolate cake round, spread pumpkin mousse over it, add the second cake round, then top with the remaining pumpkin mousse.
  2. Make chocolate ganache by heating chocolate chips with heavy cream until smooth, then pour/drizzle over the top.
  3. Garnish with chocolate shavings and a dusting of pumpkin pie spice, then refrigerate for 4 hours until fully set.

Notes

Pro tip: Chill the mousse just until it holds its shape—over-chilling can make layering look lumpy. Store covered in the refrigerator for up to 3 days; freeze the assembled cake only if you plan to thaw overnight in the fridge for best texture. For a gluten-free option, use a gluten-free dark chocolate cake mix prepared as directed (all other steps stay the same).