The mimosa cake with chocolate chantilly is a refined and indulgent variation of the classic mimosa cake. Soft, theatrical and springlike, it captivates at first glance with its characteristic cubes of sponge cake that recall the small yellow mimosa flowers, a symbol of delicacy and celebration.
In this version the sponge cake remains light in color and texture, while the filling takes center stage: a soft, velvety, enveloping chocolate chantilly that adds intensity and character without making it heavy. The contrast between the sweetness of the base and the depth of the cocoa creates a perfect balance, making this cake ideal for a special occasion or to surprise with an elegant but simple dessert to make.
If you love the more traditional version, on the blog you can also find the mimosa cake with candied pineapple, fresh and fragrant, perfect for those who prefer a fruity, delicate note. This chocolate variant, instead, is meant for those who want a more intense and decisive flavor while maintaining all the lightness of the original preparation.
A cake that combines simplicity and spectacle, tradition and indulgence, perfect to prepare in advance and serve well chilled, with its creamy interior that melts when cut.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients for the mimosa cake with chocolate chantilly:
- 1/2 chocolate pastry cream
- 1 sponge cake
- 1/2 cup still water
- 3 tbsp + 1 tsp granulated sugar
- 1 tablespoon rum (optional)
- to taste powdered sugar
- 1 small chocolate candy
Tools for the mimosa cake with chocolate chantilly:
- 1 Bowl
- 1 Saucepan
- 1 Springform pan about 7 in
- 1 Knife
- 1 Spatula
Steps to prepare and assemble the mimosa cake with chocolate chantilly:
To prepare the mimosa cake with chocolate chantilly, start with the sponge cake. You can make it the day before following the full recipe on the blog: this will give you a more stable structure that is easier to slice.
Once completely cool, level the surface to remove any dome. With a long serrated knife, cut two even discs about 1–1¼ in (2.5–3 cm) high each. Reserve the remaining top part to make the classic decorative mimosa cubes: first slice it into strips and then into small, even cubes.
Then prepare the chocolate pastry cream following the detailed recipe already on the blog. Once cold, weigh out about 12 oz (approximately 1 1/2 cups, about 350 g) and lighten it by gently folding in about 5 oz (approximately 2/3 cup, about 150 g) of whipped cream with upward folding motions until you obtain a smooth, airy and stable chocolate chantilly.– Note: halve the chocolate pastry cream quantity if you want to make only the mimosa cake; alternatively prepare the full amount and use the remaining half for another recipe.
– For convenience, we usually make both the sponge cake and the pastry cream the day before so that the next day we only assemble the dessert.
Prepare the syrup by dissolving the sugar in the warm water and let it cool completely. Place the first disc on a serving plate and evenly sprinkle about half of the syrup, being careful not to soak it. Spread a generous layer of chocolate chantilly, leaving a small margin from the edge to avoid overflow.
Cover with the second disc, press gently in the center to stabilize the structure and pour the remaining syrup over the surface. Spread a thin layer of cream over the top and also along the sides: this will act as the base for sticking the sponge cake cubes.
Cover the top with the cubes and, if desired, along the sides as well, pressing lightly with your hands to make them adhere without crushing them. The cake should look soft and “blossoming,” with a natural, slightly irregular mimosa effect.Let the cake rest in the refrigerator for at least one hour before serving so that the cream sets and the slices are clean.
FAQ (Questions & Answers)
How can I prevent the cream from leaking out the sides?
It is important not to bring the cream all the way to the edge when filling the first disc. After placing the second layer, press gently only in the center to distribute the filling without making it run out.
Is the mimosa cake with chocolate chantilly heavy?
No, if the proportions are correct. Chocolate chantilly is lighter than plain pastry cream because it is lightened with whipped cream. The result is soft and velvety but balanced.
Can I make a cocoa sponge base?
Yes, you can replace part of the flour with unsweetened cocoa powder to get a chocolate sponge cake. In that case, however, the mimosa visual effect will be less contrasting. Substitute 20 g of flour with 20 g of unsweetened cocoa powder (about 3 tbsp).
How should I store the mimosa cake?Store it in the refrigerator, well covered, for up to 2 days. As it is filled with cream and whipped cream, it is important to keep it chilled at all times.
Can I make the mimosa cake with three sponge layers?
Yes, you can make the mimosa cake with three sponge discs instead of the two used in this version. This will give you two internal filling layers and a taller, more showy cake.
To maintain good balance, distribute the chocolate chantilly in slightly thinner layers so as not to weigh down the structure and to ensure clean slices. Reducing the cream thickness will keep the cake proportionate and prevent it from being overly rich.
