Egg-Free Chocolate and Berry Mimosa Cake
A mimosa cake made with an egg-free cocoa base and filled with a berry cream, and as it didn’t seem indulgent enough, I also added a disc of berry and white chocolate!!! A delightful dessert for Women’s Day and beyond!
If you like egg-free mimosa cakes, try these recipes too:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the Egg-Free Chocolate and Berry Mimosa Cake:
8-inch cake pan
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 small container plain yogurt
- 1/3 cup vegetable oil
- 2/3 cup milk
- 1/3 cup potato starch
- 1 cup sugar
- 1 packet baking powder
- 9 oz berries
- 2 tbsps sugar
- 7 oz white chocolate
- 0.2 oz sheet gelatin
- 7 oz custard (Egg-Free)
- 7 oz whipped cream
Steps
For the preparation of the Egg-Free Chocolate and Berry Mimosa Cake watch the video HERE.
Base Preparation:
In a bowl, mix cocoa, potato starch, flour, sugar, and baking powder. Add yogurt, milk,
Add oil and mix. Pour into the pan. Level it and bake at 356°F for about 40 min. Once baked and well cooled, level it by cutting the crust.
Cut three equal discs. Cut one disc and the crust into cubes and keep them for decoration!
Berry Preparation:
In a saucepan, put berries and sugar, and cook for about 10 min.
Stir occasionally. At the end, add pre-soaked gelatin and white chocolate. Mix.
Blend with an immersion blender. Let it cool. Put some of the mixture into a disc on parchment paper and let it cool.
Assembly:
Place the first disc and soak it with water and sugar and flavorings of choice (I chose to add the juice released by the berries). Spread a layer of cream, level it. Add the second.
Soak and cover with the remaining cream. Place the berry disc on top.
Cover the entire remaining surface with the previously cut cubes. Decorate as desired. Refrigerate for a few hours.
Enjoy your meal!
