Chocolate Mimosa Cake: the Easy Variant for International Women’s Day

The chocolate mimosa cake is the ultra-delicious variant of the traditional mimosa cake, symbol of March 8th. Perfect to bring to the table as a snack or at the end of a meal to celebrate International Women's Day with friends, it is also excellent as a birthday dessert or for a buffet party.

In our recipe the classic sponge cake is replaced by a cocoa one while, instead of the diplomat cream, we opted for a voluptuous and irresistible filling prepared by mixing the hazelnut spread with mascarpone cheese with an electric whisk. To make the dessert, all you need to do is make two 22cm diameter sponge cake bases, divide the first into three regular disks to fill in layers with the filling obtained and finally cover the cake entirely with the remaining base, previously cut into cubes. The result will be a sumptuous dessert, soft and creamy to the bite, to be enjoyed in slices as is or completed with a sprinkling of icing sugar: it can be kept in the fridge, in a special airtight container, for a maximum of 2-3 days.

If you wish, you can soak the sponge cake with a coffee, orange or alcoholic rum syrup, or you can simplify the operations by reducing it into crumbs rather than regular cubes. If you like, you can enrich the cake with dark chocolate chips, red fruits or chopped pistachios or, for a lighter result, you can choose ricotta or another fresh spreadable cheese as an alternative to mascarpone cheese.

Find out how to prepare the chocolate mimosa cake following the step-by-step procedure and advice.

How to Prepare Chocolate Mimosa Cake

Prepare the sponge cake: collect the eggs and granulated sugar in a bowl and whip them with an electric whisk for 15 minutes, or until the mixture is light and fluffy.

Combine the flour and cocoa, sifting them as you add them to the eggs and sugar mixture.

Gently incorporate the powders with a spatula.

Pour the mixture into two 22cm diameter pans, well buttered and floured, and cook in a hot oven at 356°F/180°C for about 30 minutes. Once ready, take the sponge cake bases out of the oven, take them out of the molds and let them cool completely on a wire rack.

Then divide a sponge cake base into three discs of the same thickness.

Prepare the filling. Collect the mascarpone cheese with the hazelnut spread in a bowl and mix everything well with an electric whisk; then transfer the creamy mixture obtained into a piping bag with a smooth nozzle.

Place the base of the sponge cake on a serving plate and fill with the prepared cream.

Place the second disc of sponge cake and make another layer of cream.

Cover with the last disc of sponge cake and cover the cake entirely with the remaining cream.

Trim the surface of the remaining sponge cake, then cut it into 1cm thick slices and cut them into regular cubes.

Transfer the diced dessert into a bowl.

Arrange the sponge cake cubes on the surface of the cake.

Cover the edges entirely too.

Bring the chocolate mimosa cake to the table, cut it into slices and serve.