Pumpkin Mousse Chocolate Cake

I think I will have to apologize for overloading pumpkin desserts over here lately. But then I guess if you don’t like any of these, you could just go, right?! Although I would hate to see you go. 

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Pillowy, airy, light, fluffy, soft…. I wish I could come up with more adjectives to let you know how heavenly this cake is! A layer of chocolate sponge cake topped with another layer of pumpkin mousse. Every bite is like a sweet, flavorful and luscious puff. So light that you might not even need to chew it.

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Ingredients (one 8-inch layered cake):
Chocolate Sponge Cake
3 large eggs, room temperature, separated
1/2 cup granulated sugar
1/2 cup coffee, room temperature
1/4 cup vegetable oil
1/2 cup cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
Pumpkin Mousse
1/2 tablespoon unflavored gelatin powder
2 tablespoons water
1 cup pumpkin puree
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup heavy cream
2 large egg whites
2 tablespoons granulated sugar
Chocolate Ganache Topping
50 grams white chocolate, cut into small chunks
2 to 3 tablespoons heavy cream
1/2 cup chopped pecans

Directions:
Preheat oven to 350F. Grease the bottom and sides of an 8-inch cake pan with parchment paper. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoons sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same mixing bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes. Add coffee and oil. Mix for another minute.
Sift flour, cocoa powder, baking powder, salt and the remaining 2 tablespoons sugar over top of egg yolk mixture. Fold the flour mixture in the egg mixture, followed by half of the meringue.
Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pan and smooth the top.
Bake 20 to 25 minutes or until the centre of the cake springs back when gently pressed.
Remove the cake from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
To prepare pumpkin filling, sprinkle gelatin powder in water. Let stand for 5 minutes. Microwave 10 to 20 seconds on high until mixture is liquidy and gelatin dissolves. Let cool slightly.
In a food processor, mix pumpkin, brown sugar, cinnamon, ginger and salt until completely smooth.
Transfer pumpkin mixture to a bowl with gelatin mixture and heavy cream. Stir to combine.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add sugar and continue beating until stiff peaks form.
Fold meringue in the pumpkin mixture, half at a time, until just incorporated.
To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper.
Place in the chocolate cake layer. Then pour the pumpkin mixture over the cake. Juggle to lightly level the top.
Keep in the refrigerator overnight.
To prepare ganache, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool slightly.
Remove cake from the refrigerator. Transfer cake from cake pan to a serving plate. Peel off the parchment papers.
Pour ganache over the top edges of the cake. Use an offset spatula to gently push the ganache over the sides of the cake to create the dripping effect.
Garnish with chopped pecans.

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