There are already several mimosa cakes on the blog because it’s a dessert that returns every year.
That said, honestly: I have never loved this celebration too much. Women hold together work, home and family every day, often without real recognition. And if we must be honored, then it should happen every day, not just once.
Having said that (because in the end I always make a cake, especially for the blog 😄), this year I thought of a mimosa that’s different from the others already on my site: made with cocoa, filled with a mascarpone and whipped cream filling, studded with chocolate chips and fresh strawberries.
Chocolate makes everything more indulgent, while the strawberries recall the season that is coming, spring — so here is my cocoa mimosa cake with mascarpone cream, strawberries and chocolate chips, a bit more mine since I love chocolate and happy to share it.
———————————————————————————
I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
———————————————————————————
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium)
- 1/2 cup + 2 tbsp (about 120 g) granulated sugar
- 3/4 cup + 1 tbsp (about 100 g) all-purpose flour
- 1/4 cup (about 20 g) unsweetened cocoa powder
- 7 oz (about 3/4 cup + 2 tbsp, 200 g) mascarpone
- 7 fl oz (about 3/4 cup + 2 tbsp, 200 g) heavy whipping cream
- 2/3 cup (about 80 g) powdered sugar
- 1.8 oz (about 1/3 cup, 50 g) dark chocolate chips
- 14 oz (about 3 cups, 400 g) strawberries
- as needed powdered sugar (for dusting)
Tools
removable-bottom cake pan, 8 in (springform)
- Bakeware
- Electric whisks
- Powdered sugar shaker
Steps
Preparation of the cocoa sponge cake
In a large bowl place the eggs with the sugar and beat thoroughly with electric beaters until you obtain a light, voluminous and very frothy mixture (this takes several minutes; this step is fundamental).
Sift together the flour and the unsweetened cocoa powder and add them little by little, gently folding from the bottom up with a spatula so as not to deflate the mixture.
Pour the batter into the pan and bake in a conventional oven at 338–347 °F (170–175 °C) until fully cooked.
Remove from the oven and let the sponge cake cool completely before “hollowing it out”.Preparation of the cream
In a bowl whip the very cold cream together with the mascarpone and the powdered sugar until you obtain a smooth, stable and velvety cream.
Finally fold in the chocolate chips gently.
Filling and assembling the mimosa
When the sponge cake is cold, leave an outer border of about 3/8 in (about 1 cm) and hollow out the interior, being careful to leave about 3/8 in on the bottom as well.
With the removed sponge cake pieces, cut many small cubes that will be used to cover the cake to create the mimosa effect with cocoa-colored crumbs.
Spread a thin first layer of cream on the bottom.
Arrange the whole strawberries vertically, side by side, all around the cake.
Cover all the fruit with the remaining cream, filling all the spaces between the strawberries so that everything is completely filled with cream.
Finish by covering the surface with the little cubes of cocoa sponge cake to obtain the mimosa effect.
A dusting of powdered sugar and it’s ready to taste!
Happy March 8th to everyone!
Annalisa
