Recipe Monday Night: Pumpkin Mousse Cake.

It’s been a while since I’ve posted a recipe…mostly because I haven’t been creating any new ones lately. Sure, I’ve been baking my nights away as usual; however I’d been mostly doing things I’ve baked previously, with maybe a slight variation, but nothing I felt was worthy of its own dedicated recipe post on the blog. Until tonight. Over the weekend, I decided to create a pumpkin mousse cake. The blueprint in my mind was a one layer brown sugar-based vanilla cake with cinnamon chips, sliced into three thin layers, with two layers of pumpkin mousse in between, and topped with a very light pumpkin butter cream. And lo and behold, the finished product was exactly that. I had recipes that I created already for the cake and the buttercream to work off of, but I needed a good recipe for the mousse. I found one here that I liked very much, and made some modifications, as you’ll see below. Anyway, the cake was a hit, and would certainly be the perfect topper to any warm meal on a cool fall night.

top that.

Pumpkin Mousse Cake.

What you’ll need for the Mousse:

15 oz  pumpkin puree

1 cup half and half

3/4 cups granulated sugar

3/4 teaspoons cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

2 cups chilled heavy cream

What you’ll do for the mousse:

In a medium saucepan, stir together the pumpkin, half and half, sugar, cinnamon, and nutmeg, over medium heat. The mixture will soon start to “pop” – as soon as it does, start stirring frequently, for about 5 minutes. If you walk away and let it keep “popping,” you will wind up with spots of pumpkin everywhere. Trust me on this. Remove the pan from the heat and stir in the vanilla extract. Let the mix cool for about 20 minutes, then chill for about an hour. Whip the heavy cream to stiff peaks. Fold 1/3 of the chilled pumpkin mix into the cream, mixing until streaky. Fold in the remaining 2/3, until well blended. Refrigerate until ready to use.

chillin’.

What you’ll need for the cake:

1/2 cup dark brown sugar

1 egg

1 tablespoon oil

1 tablespoon baking powder

1 cup AP flour

1/2 cup half and half

1/3 cup pumpkin puree

2 cups cinnamon chips

What you’ll do for the cake:

Preheat oven to 350° F.  Mix sugar, egg, oil and pumpkin in a large mixing bowl. In a separate bowl, whisk together the flour and baking powder. Add to egg mixture, alternately with the half and half. Fold in the cinnamon chips. Grease an 8″ round, and bake for about 18-22 minutes, or until cake pulls away from sides of pan, and a toothpick inserted in the center comes out clean.

totally baked.

What you’ll need for the pumpkin buttercream:

8 oz butter (room temperature)

2 tablespoons pumpkin puree

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

3 cups confectioners sugar

1 tablespoon half and half

What you’ll do for the buttercream:

In a large mixing bowl, mix together the butter, pumpkin, cinnamon and vanilla until light and fluffy. Blend in 1 cup of confectioner’s sugar at a time. Add the milk, mix well.

what lies beneath.

To assemble the cake, slice the cake itself into three thin horizontal layers. Place one on a cake board, top with about 1/2″ layer of pumpkin mousse. Place the second layer of cake on top, and add another 1/2″ layer of pumpkin mousse. Place the third layer on top (make sure this layer has the smoothest top, as it will be the one that gets iced). Fill in any gaps around the side with mousse, smoothing as you go. Refrigerate for about 30 minutes before icing the cake. Ice it with the pumpkin buttercream, and add a border of cinnamon chips. Keep cake refrigerated until ready to serve.

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