Chocolate chip mimosa cake is the symbol of March 8th, International Women’s Day, but for me it’s also a perfect dessert to prepare for Mother’s Day.
Perfect for Women’s Day, but also for birthdays and special occasions. Every time I prepare the mimosa cake I think of the arrival of spring, the scent of flowers and the light that changes after winter. It’s a delicate and elegant cake, but at the same time easy to make at home.
The mimosa cake is a versatile recipe: you can fill it with fresh strawberries, with pineapple or, as I did, with chocolate chips to make it even more indulgent. If you love soft and creamy cakes I also recommend trying my Lemon cheesecake with mascarpone and the Tiramisu cake, perfect for special occasions and to celebrate important moments with your family.
The result is a dramatic mimosa cake, soft and fragrant, ideal to bring to the table on holidays or when you want to surprise with a homemade dessert.
See you soon
Susy 💛
I also leave you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour 20 Minutes
- Cooking time: 40 Minutes
- Portions: 8 Servings
- Cooking methods: Conventional oven
- Cuisine: Italian
- Energy 410.48 (Kcal)
- Carbohydrates 58.43 (g) of which sugars 42.63 (g)
- Proteins 10.21 (g)
- Fat 16.20 (g) of which saturated 2.84 (g)of which unsaturated 2.50 (g)
- Fibers 0.45 (g)
- Sodium 92.62 (mg)
Indicative values for a portion of 160 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 the chocolate chip mimosa cake
- 6 eggs
- 1 1/2 cups all-purpose flour ((180 g))
- 3/4 cup granulated sugar ((about 180 g ≈ 3/4 cup + 2 tbsp))
- 1 teaspoon vanilla extract (or vanilla seeds)
- 1 1/4 cups pastry cream ((300 g))
- 3/4 cup cold heavy cream for whipping ((about 200 g ≈ 3/4 cup + 2 tbsp))
- 1/4 cup powdered sugar ((30 g))
- 1 vanilla bean (seeds)
- 1/2 cup dark chocolate chips ((about 3 oz / 80 g))
- 2/3 cup water ((150 ml / 5 fl oz))
- 6 tbsp granulated sugar ((75 g))
- Half lemon juice
Useful tools
- Stand mixer with whisk attachment
- Whisk electric
How to make the soft chocolate chip mimosa cake
In the stand mixer I whip the eggs with the sugar and vanilla for at least 15 minutes, until you obtain a pale, voluminous and frothy mixture.
I gradually fold in the sifted flour, mixing gently from the bottom up so as not to deflate the batter.
I pour the batter into a 9 in (22 cm) pan lined with parchment paper on the bottom and level it gently. I bake in a conventional oven at 338°F for about 35–40 minutes. I always perform the toothpick test before removing it from the oven.
I let the sponge cake cool completely before using it.To fill the cake I prepare the diplomat cream, a soft and velvety cream perfect for this dessert.
First I use my homemade pastry cream, which is already explained step by step on the blog. I prepare it in advance and let it cool completely, covered with cling film touching the surface, until it is well cold and firm.
I whip the cold heavy cream with the powdered sugar and the seeds of the vanilla bean until it reaches a soft, not too stiff consistency.
I add the whipped cream to the cold pastry cream little by little, folding gently from the bottom up with a spatula, until you obtain a smooth, stable and well combined cream.
I place the diplomat cream in the fridge until ready to use for filling the cake.In a small saucepan I pour the water, the sugar and the juice of half a lemon. I put it over low heat and stir until the sugar is completely dissolved.
I bring it just to a simmer, then turn off the heat and let it cool completely before using it to soak the sponge cake.When the sponge cake is completely cold I remove the slightly browned top crust. I cut it into small even cubes that I will use for the final decoration.
I divide the sponge cake into three layers of equal thickness using a long straight knife.
I place the first layer on a serving plate and brush it gently with the lemon syrup, without overdoing it. I spread a generous layer of diplomat cream and add half of the chocolate chips.
I cover with the second layer, brush again and fill with more cream and the remaining chips.
I close with the last layer and cover the entire surface and the sides with the remaining diplomat cream, leveling well with a spatula.
Finally I distribute the sponge cake cubes all over the cake, pressing them gently so they stick until the cake is completely covered.
The chocolate chip mimosa cake is ready: soft, elegant and perfect to celebrate spring 💛
Storage and useful tips
The chocolate chip mimosa cake keeps in the refrigerator for 2 days, well covered with a cake dome or cling film, to prevent it from absorbing odors. Before serving, I recommend leaving it at room temperature for about 20 minutes so the cream becomes soft and velvety again.
You can also prepare it the day before: actually, after a few hours of resting in the refrigerator it will be even better, because the flavors blend and the sponge soaks up the syrup perfectly.
If you want a fresher variation you can replace the chocolate chips with diced fresh strawberries or with small well-drained pineapple cubes.
For a gluten-free version you can use a gluten-free cake flour specific for desserts, keeping the same proportions for the sponge.
A small tip: don’t overdo the syrup. The mimosa cake should be soft and moist, but not too wet, otherwise it will lose stability when sliced.
Frequently Asked Questions
Can I prepare the chocolate chip mimosa cake the day before?
Yes, you can prepare it the day before and store it covered in the refrigerator. After a few hours of resting it will be even better, because the sponge will absorb the syrup better and the flavors will blend perfectly.
Can I replace the diplomat cream?
Yes, you can fill the mimosa cake with just pastry cream or with a firmer mascarpone cream. If you prefer a lighter version you can slightly increase the amount of whipped cream in the diplomat cream.
