HOW TO MAKE IT
INGREDIENTS: For the chocolate sponge cake: 8 large eggs separated 2/3 cup granulated sugar 7 Tbsp unsweetened cocoa powderdivided (1 Tbsp + 2 Tbsp + 1/4 cup) 1/8 tsp salt 2 Tablespoons brewed coffee, cold – leftover is fine 1 teaspoon vanilla extract
INGREDIENTS: For the pumpkin cheesecake filling: 1/2 cup heavy whipping cream 1/3 cup powdered sugar 1/2 teaspoon vanilla extract 2 ounces cream cheese at room temperature 1/3 cup pumpkin puree not pumpkin pie filling 3/4 teaspoons pumpkin pie spice 1/4 cup mini chocolate chips optional For the chocolate ganache: 1 cup semi-sweet chocolate chips 2/3 cup heavy whipping cream
Preheat oven to 350°F. Prepare your sheet pan by spraying with cooking spray, lining with parchment paper, spraying again, and dusting with cocoa powder.
Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 Tbsp cocoa powder, salt, coffee and vanilla, and beat in
With clean beaters and a large clean bowl beat the egg whites to form stiff peaks. Gently fold about about a quarter of the egg whites into the egg yolk mixture. In three additions, fold in the remaining egg whites.
Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
Whip the cream. Using a stand mixer or hand mixer with a whisk attachment, whisk the whipped cream on high speed until it gets frothy and starts to thicken. Add powdered sugar and vanilla and beat until soft peaks form.
In another bowl, beat the cream cheese until smooth, then add the pumpkin puree and pumpkin pie spice, mixing until combined. Gently fold in the whipped cream and then the chocolate chips, if using.
Carefully unroll the cake in the towel. Gently spread the pumpkin cheesecake mousse over the top of the cake, spreading to about a half inch from the sides.
Roll up the cake from short end to short end. Place seam side down. Carefully frost the cake with the ganache.
Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.