The mimosa cake with chocolate chips is the symbol of March 8th, International Women’s Day, but for me, it is also a perfect dessert to prepare for Mother’s Day. Every time I make the mimosa cake, I think of the arrival of spring, the scent of flowers, and the change in light after winter. It is a delicate and elegant dessert, yet simple to make at home.
The mimosa cake is a versatile recipe: you can fill it with fresh strawberries, pineapple, or, as I did, with chocolate chips to make it even more delicious. If you love soft and creamy cakes, I recommend trying my Lemon Mascarpone Cheesecake and the Tiramisu Cake, perfect for special occasions and celebrating important moments with family.
The result is a scenic, soft, and fragrant mimosa cake, ideal to serve on festive days or when you want to surprise with a homemade dessert.
See you soon
Susy 💛
I also leave you with:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour 20 Minutes
- Portions: 8 People
- Cooking methods: Electric 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 Mimosa Cake with Chocolate Chips
- 6 eggs
- 1.5 cups all-purpose flour
- 0.9 cups sugar
- 1 teaspoon vanilla extract (or vanilla seeds)
- 300 g pastry cream
- 0.8 cups heavy cream
- 2 tablespoons powdered sugar
- 1 vanilla bean (seeds)
- 2.8 oz dark chocolate chips
- 2/3 cup water
- 1/3 cup sugar
- Half lemon juice
Useful Tools
- Stand Mixer with wire whisk
- Whisk electric
Preparation of the Mimosa Cake with Chocolate Chips
In the stand mixer, whisk the eggs with the sugar and vanilla for at least 15 minutes until the mixture is light, fluffy, and foamy.
Gradually fold in the sifted flour, mixing gently from bottom to top to avoid deflating the mixture.
Pour the batter into a 9-inch pan lined with parchment paper at the bottom and level gently. Bake in a static oven at 338°F for about 35-40 minutes. Always do the toothpick test before removing from the oven.
Let the sponge cake cool completely before using.To fill the mimosa cake, prepare the diplomat cream, a soft and velvety cream perfect for this dessert.
First, use my homemade pastry cream, which is already explained step by step on the blog. Prepare it in advance and let it cool completely, covered with cling film, until it is well chilled and firm.
Whip the heavy cream with the powdered sugar and the vanilla bean seeds until you get a soft consistency, not too firm.
Add the whipped cream to the cold pastry cream gradually, mixing gently from the bottom up with a spatula until you get a smooth, stable, and well-blended cream.
Place the diplomat cream in the refrigerator until ready to use for filling the cakeIn a small saucepan, pour the water, sugar, and juice of half a lemon. Place on the stove over low heat and stir until the sugar is completely dissolved.
Bring just to a boil, then turn off and let it cool completely before using it to soak the sponge cake.When the sponge cake is completely cool, remove the slightly golden top. Cut it into small regular cubes that will be used for the final decoration.
Divide the sponge cake into three equal-thickness discs using a long, smooth-bladed knife.
Place the first disc on a serving plate and moisten gently with the lemon syrup, without overdoing it. Spread a generous layer of diplomat cream and add half of the chocolate chips.
Cover with the second disc, moisten again, and fill with more cream and the remaining chips.
Close with the last disc and cover the entire surface and edges with the remaining diplomat cream, smoothing well with a spatula.
Finally, distribute the sponge cake cubes all over the cake, pressing them gently until it is completely covered.
The mimosa cake with chocolate chips is ready: soft, elegant, and perfect for celebrating spring 💛
Storage and Useful Tips
The mimosa cake with chocolate chips can be stored in the refrigerator for 2 days, well covered with a cake dome or plastic wrap, to prevent it from absorbing odors. Before serving, I recommend leaving it at room temperature for about 20 minutes, so the cream will become soft and velvety again.
You can also prepare it the day before: in fact, after a few hours of resting in the refrigerator, it will be even better because the flavors blend better and the sponge cake absorbs the syrup perfectly.
If you want a fresher variant, you can replace the chocolate chips with fresh strawberry pieces or well-drained small pineapple cubes.
For a gluten-free version, you can use gluten-free flour specific for desserts, keeping the same proportions of the sponge cake.
A little tip: do not over-soak. The mimosa cake should be soft and moist, but not too wet, otherwise it will lose stability when cut.
Frequently Asked Questions
Can I prepare the mimosa cake with chocolate chips the day before?
Yes, you can prepare it the day before and store it in the refrigerator well covered. After a few hours of resting, it will be even better because the sponge cake will absorb the syrup better, and the flavors will blend perfectly.
Can I replace the diplomat cream?
Yes, you can also fill the mimosa cake with just pastry cream or a more compact mascarpone cream. If you prefer a lighter version, you can slightly increase the amount of cream in the diplomat.
