Description
Layers of rich chocolate cake, creamy pumpkin mousse, and decadent chocolate ganache create a stunning and flavorful dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons butter
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine the cake mix, pumpkin puree, water, oil, and eggs. Beat until smooth. Stir in chocolate chips.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
- For the mousse, in a medium saucepan, combine the chocolate chips and heavy cream. Cook over low heat, stirring constantly, until the chocolate is melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Let cool slightly, then pour over the cooled cake.
- Refrigerate for at least 2 hours before serving.
Notes
- For best results, make the cake a day ahead.
- If you dont have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
- The mousse can be made up to 2 days in advance.
- Prep Time: 25 minutes
- Cook Time: 35 minutes