The chocolate mimosa cake for Women’s Day is a variation of the classic cake filled with pastry cream and pineapple or strawberries.
As already presented in a mini version, this indulgent dark chocolate cake is filled with a simple milk chocolate mousse, and can be served on any occasion beyond the celebration dedicated to women.
To make things easier, since we’re always in a hurry, you can also prepare the sponge base and the filling the day before and assemble everything the next day.
Soft and delicious as only a chocolate cake can be, I dedicate this sweet treat to myself, to all my friends near and far, and to all the food bloggers or simply dessert and cooking enthusiasts who follow me with affection.
(initially inspired by here and remade in my own way)
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 1 Hour
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
Chocolate mimosa cake
- 5.3 oz dark chocolate
- 6 tbsp granulated sugar (about 3/8 cup (75 g))
- 1.25 cups type 1 flour (or '00' flour)
- 2 tsp baking powder (about half a packet (8 g))
- 1/4 cup rice oil (about 4 tbsp (60 g))
- 1/3 cup milk (about 75 ml)
- 3 eggs (medium (about 170 g total))
- 1 egg yolk
- 8.8 oz milk chocolate
- 3/4 cup heavy cream (about 200 ml)
- 3/4 cup water (about 200 ml)
- 1/4 cup granulated sugar (about 50 g)
- (vanilla bean – rum – citrus zest)
Tools
- Electric beaters
- Springform pan 9 / 9.5 inches
Preparation of the chocolate mimosa cake
– Place the chopped dark chocolate in a bain-marie with the milk and oil; melt the chocolate and mix everything together.
– While the mixture cools slightly, beat the eggs with the sugar, then add the melted chocolate and fold in the sifted flour mixed with the baking powder in two additions.
– Line the pan with parchment paper and bake in a preheated oven at 356°F for about 40 minutes, checking with a skewer.
– Remove from the oven, unmold and let cool completely.
– Meanwhile, prepare the syrup for soaking by simply heating all the ingredients until the sugar is completely dissolved. Let it cool.
– Prepare the mousse by bringing the cream to a boil in a small saucepan, then add the coarsely chopped milk chocolate. Mix everything together and place in the refrigerator to cool, covered with PVC-free cling film to avoid condensation.
– Whip the cold chocolate mousse from the fridge and put it into a piping bag.
– Cut the sponge cake into three layers, soak two of them with a little syrup and cut the third into fairly regular small cubes.
– Place the first layer on a plate, fill it evenly with the mousse, cover with the second layer and coat the whole cake with a thin layer of mousse.
– Adhere the sponge cake cubes all over the cake, decorate as desired and refrigerate.
– Take the chocolate mimosa cake out of the fridge at least fifteen minutes before serving.
HAPPY WOMEN’S DAY!
Notes
Rice oil can be replaced with another neutral oil.
