Chocolate Pumpkin Mousse Cake
Home Cooking Adventure www.homecookingadventure.com
Step 1: Chocolate Cake
1 large egg
1/3 cup (70g) sugar
Whisk to combine
1/3 cup (70g) vegetable oil
Whisk to combine
1 tsp (5g) vanilla extract
1/3 cup (40g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1/2 tsp (2g) baking powder
8 inch (20cm) springform pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 mins
Let cool completely
Step 2: Pumpkin Mousse
2 ¼ tsp (7g) gelatin powder
3 tbsp (45g) cold water
Let it swell for 5-10 minutes
4 oz (120g) mascarpone cheese
1 cup (240g) pumpkin puree
1/2 cup (60g) powdered sugar
1/4 tsp (1g) salt
1/2 tsp (2g) ginger
1 tsp (5g) vanilla extract
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1/8 tsp cloves
Dissolve gelatin over low heat
Pour to pumpkin mixture
1 cup (240g) whipping cream (35% fat), chilled
Whip cream until stiff peaks form
Gently incorporate into pumpkin mixture
Chocolate cake
Cake ring with acetate sheet
Refrigerate for about 30 minutes
Step 3: Chocolate Mousse
7oz (200g) semi-sweet chocolate
2/3 cup (160g) whipping cream
Melt over bain-marie
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
Let it swell for about 5-10 minutes
Dissolve over low heat
Mix it with chocolate
1 cup (240g) whipping cream (35% fat), chilled
Whip cream until soft peaks form
Add melted chocolate
Pour mousse over the pumpkin mousse
Refrigerate for at least 4-6 hours or overnight
3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream
Melt over bain-marie
Pour over cake
Refrigerate to set for 30 minutes
Physalis
Whipped chocolate ganache, optional
Cinnamon sticks