Chocolate Mimosa Cake
- Vegetarian
- Energy Kcal 656
- Carbohydrates g 101.5
- of which sugars g 74.9
- Protein g 16.9
- Fats g 20.2
- of which saturated fat g 10.58
- Fiber g 2.8
- Cholesterol mg 289
- Sodium mg 307
- Difficulty: Average
- Prep time: 1 h 30 min
- Cook time: 30 min
- Serving: 8
- Cost: Average
- Note plus the cooling time
PRESENTATION
Chocolate mimosa cake is a traditional Italian dessert that brings a real sense of joy to any celebration, especially International Women's Day. In Italy, this cake is a big deal—it symbolizes friendship and support among women. Really, you see groups enjoying slices during movie nights filled with sweet treats and laughter. The classic mimosa cake? Well, it’s a tender yellow sponge with creamy filling. But the chocolate version—known as torta mimosa al cioccolato—is way, way better with its rich, chocolate sponge cake and a moist whipped cream center.
Some folks even add a splash of rum or a layer of chocolate mousse—just for fun. There are countless ways to make it your own, like adding pineapple pieces or turning it into cupcakes. Whatever you choose, it’s all about that light and airy texture that makes each bite feel super special. Celebrating Women's Day in Italy? Sharing a big chocolate mimosa cake is a must. People love cutting generous slices and pairing them with movies that make everyone laugh or cry. Really, it’s a blast.
The cake's fluffy layers and creamy filling just lift everyone’s spirits. Seriously good stuff, right? Even those with gluten sensitivities can join in, thanks to gluten-free versions that some bakers whip up. Whether you’re into the mimosa cake recipe or prefer the chocolate cake with cream filling, there's something about the combo of golden sponge and deep cocoa that always hits the spot.
This is the kind of traditional Italian cake that brings people together. It offers comfort, nostalgia and a little burst of sweetness just when you need it. No wonder it’s such a favorite for gatherings, holiday brunches, or cozy nights with friends celebrating all things women. The chocolate mimosa cake not only satisfies the taste buds but also warms the heart. And you know what? It's an essential part of Italian culinary tradition.
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INGREDIENTS
- Ingredients for 2 cocoa sponge cakes of 9 inches
- Eggs 10
- Sugar 1 ½ cup (300 g)
- Type 00 flour 1 ¼ cup (150 g)
- Potato starch ¾ cup (100 g)
- Unsweetened cocoa powder 4 ¼ tbsp (60 g)
- for filling
- Cow's milk ricotta cheese 1 ¼ cup (300 g)
- Powdered sugar 1 ¼ cup (150 g)
- Fresh liquid cream 0.625 cup (150 g)
- Dark chocolate 3.5 oz (100 g)
- Vanilla bean ½
- Fine salt ½ tsp
- for decorating
- Edible flowers to taste
- Powdered sugar to taste
To prepare the cocoa sponge cake
To prepare the cocoa sponge cake, separate the egg yolks from the egg whites (you will need 150 g of yolks and 360 g of egg whites) 1; place the yolks in the bowl of a stand mixer fitted with beaters and add half the sugar 2. Beat them until they are well whipped and you have obtained a fluffy and light mixture 3.
Set aside and whisk the egg whites with the remaining sugar 4 until the mixture is white and frothy 5. Incorporate the yolks into the egg whites little by little 6,
gently mixing with a spatula from bottom to top to prevent the mixture from deflating 7. In a bowl, sift the cornstarch, flour 8, and cocoa powder 9.
Add the dry ingredients to the batter little by little 10 and continue to mix from bottom to top 11 until they are completely combined 12.
Grease 2 molds with a diameter of 9 inches, then pour the batter inside and level the surface with a spatula 13. Bake both cakes 14 on the center rack in a preheated static oven at 350°F for about 30 minutes; to check the doneness, you can do the toothpick test: if it comes out moist, the cake will need a few more minutes of baking, otherwise, it will be ready. Remove the two sponge cakes from the oven and let them cool completely 15.
To prepare the ricotta cream
At this point, you can prepare the cream: chop the chocolate 1 and melt it in the microwave or in a bain-marie. Then place the ricotta in a bowl, along with the vanilla bean seeds 3
and the sugar 4. Mix everything with an electric mixer 5 until you obtain a frothy and homogeneous mixture. Then add the salt 6
and the melted chocolate 7. Continue mixing 8 until you obtain a homogeneous mixture 9.
At this point, whip the cream 10 and when it is well whipped, add it in three parts to the mixture you just prepared 11, always mixing gently from bottom to top with a spatula 12.
As soon as you have obtained a homogeneous and airy cream 13, transfer it to a pastry bag without a nozzle (14-15) and place it in the refrigerator.
To assemble the cake
When the sponge cakes are completely cool, you can unmold them 1. Take the first one, remove the top crust using a long-bladed knife 2 and divide it in half 3.
Then flip the last disc and, using the knife, remove only the outer part 4. You should obtain two discs about 0.6 inches thick 5. Place the first one on a serving plate, take the pastry bag, and form a first layer of cream on the sponge cake 6.
You should use about 2/3 of it, spreading it over the entire surface of the cake 7. Then cover with the second disc 8, press lightly with your hands, and, using a spatula, smooth the cream on the edges 9 and place the cake in the refrigerator for about 30 minutes.
Take the second sponge cake and clean it both on the top and the bottom as before 10. Then cut out two discs 11 and cut each disc first into strips about 0.6 inches wide and then into small cubes 12.
Take the cake from the fridge and cover it with the remaining cream 13, using a spatula to spread the cream evenly on both the surface and the edges 14. At this point, cover it with the cocoa sponge cake cubes made earlier 15
to cover it completely, leaving no empty spaces 16. Dust with powdered sugar and decorate with edible flowers as desired 17. Serve your chocolate mimosa cake 18!