Johinyy Mimosa Chocolate Cake , fabulous recipe for a creamy and soft chocolate cream cake , very nice to present, a chocolate variant of the classic Mimosa Cake . For the sweet tooth, I therefore thought of creating a black mimosa cake, with a base of cocoa sponge cake and chocolate cream , soft, fluffy, crazy, always covered with sponge cake crumbs, which give this scenographic effect that recalls the softness of mimosas (this time black mimosa).
The Mimosa Chocolate Cake is so cute and impressive that it can be served on any festive occasion , even as a birthday cake . Then it is really delicious! The cream is velvety, quick to make , and goes perfectly with the chocolate cake and the rum dips. Don’t worry, the Rum only gives perfume, and the cake is not alcoholic .
The taste and texture of the chocolate mimosa reminded me of the chocolate cake with cream , the Schokosahne, typical of my region, but it is also a delicious variant of the classic chocolate cake or the cream and nutella chocolate cake . So, if you love chocolate desserts, you should definitely try it ! Here is the recipe for the Mimosa Chocolate Cake.
Mimosa chocolate cake: recipe and preparation
For the chocolate sponge cake (20 cm cake pan) 250 g eggs ( approx. 5 medium eggs ) 135 g sugar 80 g farina 00
35 g more starch (maizena) 25 g unsweetened cocoa powder For the chocolate cream 250 g mascarpone 200 g liquid fresh panna
120 g 55% dark chocolate 80 g powdered sugar For the rum bath 120 g acqua 50 g sugar 50 g rum
And then…
How to make the Mimosa Chocolate Cake
As for the classic Mimosa Cake , also in this case I prepared only one sponge cake, smaller, but much higher (8 cm) . The reason? I hate making 2 bases at the same time and not all of them have 2 cake pans of the same size. The base will be divided into 5 layers (or rather 4, the central one is double). Three layers will be used to compose the chocolate mimosa cake and the rest will be used to decorate the cake crumbs.
If you are unfamiliar with sponge cake or have a fight with whipping eggs, don’t worry: if the base is not very high , you can only keep 2 discs of cake to prepare the cake (so with only 1 layer of cream) and use the rest. for decoration .
You can also use the same doses to prepare an 18 cm chocolate mimosa , but I recommend you divide the sponge cake dough into 2 18 cm cake tins .
If, on the other hand, you want to prepare the 24 cm Mimosa Chocolate Cake , you will have to double all the doses , both of the base and of the cream, and you will have to prepare 2 separate sponge cakes . The doses of the base that I have indicated above are good for a 24 cm cake pan and you will have to prepare two : a sponge cake to be divided into 3 layers and the other, always to be divided into layers and then into cubes, for decoration. of the cake.
I hope I was clear, otherwise leave me a message in the comments below, so I’ll explain! Let’s start with the preparation of the Mimosa Chocolate Cake?
Mimosa chocolate cake: the base
Turn on the static oven at 170 ° C
With the whisk of the planetary mixer or with the electric whisk, whip the whole eggs with the sugar for 10 minutes , until the mixture is puffy and frothy .
Whip eggs and sugar – Chocolate mimosa cake recipe
Separately, mix the flour, cornstarch and cocoa . Remove the whipped eggs from the whips and add the sifted powders by hand , in several stages.
Mix gently with a spatula, with movements from the bottom up , taking care not to dismantle the mixture. The lightness of the sponge cake and its height depends precisely on this operation, so do it really delicately. There is no yeast in the base.
Line a 20 cm opening pan with parchment paper: lay a sheet on the base , then grease the edges with butter or oil and adhere some strips of baking paper , so as to raise the edges of the pan by 3 cm .
Pour inside the mimosa chocolate cake mixture and bake in a preheated static oven at 170 ° C for 35 minutes . Do the toothpick test. Let the base cool completely in its mold. For convenience, I recommend that you prepare the sponge cake the night before , so you don’t have to wait for it to cool. Leave it at room temperature, in its mold, covered with film.
Cooking the mimosa chocolate cake
La Bagna al Rum
In a saucepan, add the sugar and water and bring to a boil , until the sugar is completely dissolved.
from the heat and add the Rum , stirring briefly. Let it cool before using it.
The chocolate Mimosa cream
The cream I chose for the Mimosa Chocolate Cake is a very simple mascarpone cream with the addition of melted chocolate .
Reduce the chocolate into small pieces and melt it in a double boiler or in the microwave .
Read how to melt chocolate .
In a bowl , add the mascarpone , drained from its whey, and the icing sugar and cream the mixture with an electric whisk.
Blend mascarpone and powdered sugar – Mimosa with chocolate recipe
Add the melted chocolate made to cool and blend everything.
Mimosa chocolate cake: final phase
Take the chocolate sponge cake and cut it into 4 layers with a serrated knife , rotating the sponge cake on the baking paper below. A central layer will be higher , because it will then be divided in half again , for the decoration of the Mimosa Chocolate Cake. If you prefer, you can cut it directly into 5 layers . Keep the decorative sponge cake aside, covered with foil.
Cut the chocolate sponge cake
Place the first layer on a serving dish, wet with the rum syrup using a “bottle” or a spoon. Stuffed with a layer of chocolate cream , creating tufts with a pastry bag with a star or serrated nozzle. You can also put the cream in spoonfuls and spread it directly with the spoon.
Do the same thing for the second layer as well .
Wet the final layer as well and place it on top of the cake.
The layers of the mimosa chocolate cake
Cover the chocolate mimosa entirely with the rest of the cream.
Cover the chocolate cake with the cream
Take back the layer of cake kept aside and cut it in half horizontally and then into cubes of approx. 1 cm . Decorate your cake with chocolate cream, covering it entirely with the cake crumbs , both on the surface and on the edges.
The Mimosa Chocolate Cake is ready! Put it in the refrigerator for at least 1 hour , to compact the cream. Better cover it with foil sheets placed on top gently to prevent the sponge cake from drying out.
Before serving, decorate the surface with icing sugar . I find it so cute! Soft and delicious , a truly special variant. Even the black mimosa will win you over!
Mimosa chocolate cake recipe
storage
The Mimosa Chocolate Cake can be stored in the refrigerator for 3 days , covered with cling film or inside an airtight container , to ensure its softness. Freezing is not recommended.
