Chocolate Mimosa Cake

The Chocolate Mimosa Cake is a delicious variation of the classic Mimosa Cake, which is usually made with sponge cake and custard for Women’s Day. The chocolate version adds a touch of intensity and richness to the dessert. Here is the recipe:

Ingredients

For the chocolate sponge cake:

• 4 eggs
• 120 g granulated sugar
• 100 g 00 flour
• 20 g unsweetened cocoa powder
• 1 packet of vanillin (or vanilla extract)

For the chocolate cream:

• 500 ml milk
• 150 g sugar
• 4 egg yolks
• 40 g cornstarch (or flour)
• 150 g dark chocolate
• 1 packet of vanillin (or vanilla extract)

For the soaking syrup:

• 100 ml water
• 50 g sugar
• 1 small glass of chocolate liqueur (optional)

For the decoration:

• Shavings or cubes of chocolate sponge cake
• Unsweetened cocoa powder or powdered sugar (optional)

Preparation

1. Start by preparing the chocolate sponge cake: beat the eggs with the sugar until you obtain a light and frothy mixture. Sift the flour with the cocoa and vanillin, and gently fold the dry ingredients into the egg mixture, being careful not to deflate it.
2. Pour the batter into a buttered and floured cake pan and bake in a preheated oven at 180 °C for about 30 minutes. Test with a toothpick before removing from the oven. Let cool, then cut the sponge cake into two discs.
3. For the chocolate cream, heat the milk with the vanillin. In a bowl, whisk the egg yolks with the sugar and cornstarch. Gradually add the hot milk, stirring continuously. Return to the heat and cook until the cream thickens. Remove from the heat, add the chopped dark chocolate and stir until completely melted. Let the cream cool, covered with plastic wrap pressed directly onto the surface.
4. For the soaking syrup, bring the water and sugar to a boil. Once boiling, remove from the heat and let cool. If desired, add a small glass of chocolate liqueur once the mixture is cold.
5. Assemble the cake by soaking the first sponge disc with some of the syrup, spread a generous amount of chocolate cream on top, then cover with the second sponge disc. Soak the surface as well and spread the remaining cream over the entire cake.
6. Using the leftover sponge cake, create shavings or cubes to cover the entire cake, giving it the appearance of a mimosa.
7. If desired, dust the surface of the cake with unsweetened cocoa powder or powdered sugar before serving.

Fun Fact

The name “Mimosa Cake” comes both from the cake’s aesthetic resemblance to the yellow mimosa blossoms and because this dessert is linked to Women’s Day, celebrated on March 8, when it is traditional to give small bouquets of mimosa to women. With the addition of chocolate, tradition is paired with a bolder, more satisfying flavor for chocolate lovers.