The mimosa cake with chocolate chips is the symbol of March 8th, International Women’s Day, but it is also a great idea as a dessert to prepare for Mother’s Day. To me, it especially reminds me of the arrival of spring, the scent of flowers, and the lovely weather. The awakening after a long winter. It’s a delicate, elegant dessert, very simple to make. It’s a versatile recipe because the mimosa cake can be filled with strawberries, pineapple, or as I did, with chocolate chips, and the result is definitely delicious and wonderful.
The result is excellent, definitely worth trying and enjoying. Well, let’s discover the recipe together, and I look forward to seeing you on my Facebook page, my Instagram profile, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Medium
- Cost: Very Cheap
- Preparation time: 1 Hour
- Portions: 18 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 420.53 (Kcal)
- Carbohydrates 71.40 (g) of which sugars 49.64 (g)
- Proteins 11.12 (g)
- Fat 11.43 (g) of which saturated 2.66 (g)of which unsaturated 2.71 (g)
- Fibers 0.66 (g)
- Sodium 90.78 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mimosa Cake with Chocolate Chips
- 10 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsps vanilla extract (or vanilla seeds)
- 7 oz pastry cream
- 1/2 cup fresh whipping cream
- 3 tbsps powdered sugar
- 1 vanilla bean
- 1/4 cup dark chocolate chips
- 7 oz water
- 1/2 cup sugar
- 1 lemon juice
You will need
- Stand Mixer with wire whip
- Whisk electric
Preparation of Mimosa Cake with Chocolate Chips
For the mimosa cake, I prepare 2 sponge cakes. Click here for the procedure
Click here for the recipe and procedure
In a saucepan, I pour the water, sugar, and lemon juice. I put it on the stove over low heat and let it warm up. Then I turn it off and let it cool.
From one of the two sponge cakes, I remove the top and sides because they are the most cooked and slightly dark. I’ll recycle these leftovers to prepare either cocoa truffles or tiramisu cups 😜. So I slice it and cut it into many cubes that will be used for the final decoration. I set aside and then flip the other sponge cake and divide it into 3 layers with a knife. I place the first layer on a plate, soak it, and fill it with diplomat cream and chocolate chips. I cover with the second layer and repeat the previous procedure. Finally, I close the cake and spread the remaining diplomat cream on the outer surface and around the cake.
I decorate the entire cake with the sponge cake pieces, making them adhere well; wow, the mimosa is ready.
Storage
You can store it for a couple of days in the fridge under a cake dome.
Susy’s Tip
Prepare the 2 sponge cakes and pastry cream even a day ahead, store them in the fridge. The next day, assemble the cake, so it will be less laborious 😜
