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Pumpkin Chocolate Mousse Cake

Elizabeth LaBau
  • 265 minutes
  • Serves 18

INGREDIENTS

2 oz

butter (at room temperature)

1 3/4 oz

granulated sugar ((1/4 cup) )

1 3/4 oz

brown sugar ((1/4 cup) )

1

egg (at room temperature)

1 tsp

vanilla extract

4 fluid_ounces

buttermilk ((1/2 cup), at room temperature)

2 2/3 oz

all-purpose flour ((2/3 cup) )

1 oz

unsweetened cocoa powder ((1/3 cup) )

1/2 tsp

baking soda

1/4 tsp

salt

9 oz

cinnamon chips

1 1/2 cups

heavy cream (divided use)

1/3 cup

canned pumpkin puree

salt

2 tsp

unflavored powdered gelatin

2 tbsp

water

1 tsp

ground cinnamon

9 oz

butterscotch chips

1 1/2 cups

heavy cream (divided use)

1/3 cup

canned pumpkin puree

salt

2 tsp

unflavored powdered gelatin

2 tbsp

water

9 oz

salted caramel chips (or white chocolate chips)

1 1/2 cups

heavy cream (divided use)

1/3 cup

thick salted caramel sauce

salt

2 tsp

unflavored powdered gelatin

2 tbsp

water

1 tsp

vanilla extract

1/2 cup

heavy cream

3 oz

semi-sweet chocolate (finely chopped)

Whipped cream

Cinnamon

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