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Pumpkin Chocolate Mousse Cake

Pumpkin chocolate mousse cake with dark chocolate cake layers and an airy pumpkin mousse between each layer. Chilled for clean slices and finished with a glossy chocolate ganache drizzle and pumpkin spice garnish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

For dark chocolate cake
  • 1 box dark chocolate cake mix Use mix prepared as directed for two 9-inch rounds.
For pumpkin mousse
  • 1 cup pumpkin puree Plain pumpkin puree, not pie filling.
  • 1 package (3.4 oz) instant vanilla pudding Instant pudding mix.
  • 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 folding into mousse.
For chocolate ganache drizzle
  • 0.5 cup chocolate chips
  • 0.25 cup heavy cream Used to thin and melt with chips for drizzle.
For garnish
  • chocolate shavings For topping.
  • pumpkin pie spice For dusting.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 springform pan

Method
 

Bake and cool the chocolate cake
  1. Preheat the oven to 350°F and bake the dark chocolate cake mix in two 9-inch rounds as directed on the box, until a toothpick comes out clean. Cool completely before assembling.
Make the pumpkin mousse
  1. Whisk pumpkin puree, instant vanilla pudding, pumpkin pie spice, cinnamon, ginger, and whole milk in a bowl until smooth. The mixture should look thickening as it combines.
  2. Fold in the whipped heavy cream until the mousse is light and evenly streak-free. Stop when no white ribbons remain.
  3. Refrigerate the mousse for 30 minutes to help it set slightly for layering. Chill until it holds shape when spooned.
Assemble and drizzle
  1. Place one cooled chocolate cake round on a serving plate or cake stand. Add a layer of pumpkin mousse over the top.
  2. Add the second chocolate cake round and spread the remaining pumpkin mousse over it. Make the surface level so the ganache drizzle stays even.
  3. Stir chocolate chips with heavy cream to make ganache, then heat gently until smooth and pourable. Pour over the cake and allow it to drip down the sides.
Garnish and chill
  1. Sprinkle chocolate shavings and dust with pumpkin pie spice over the top. Finish with a light, even coating so it looks layered.
  2. Refrigerate for 4 hours to fully set the mousse and ganache. Chill until firm for clean slices.

Notes

For the cleanest slices, chill at least the full 4 hours and use a warm knife (wipe between cuts). Store covered in the refrigerator up to 4 days; freeze the assembled cake for up to 1 month if needed. For a lighter option, use half-and-half instead of whole milk and keep the heavy cream at the same amount for structure (texture will be slightly softer).