Chocolate Mimosa Cake is one of those desserts that looks intricate but feels surprisingly light on the palate. Light sponge layers are brushed with orange syrup, filled with whipped hazelnut cream, and covered with tiny cubes of cake that resemble blooming mimosa petals. It’s great served during festivities or a night in when you want something sweet.
What Is a Chocolate Mimosa Cake?
The original Torta Mimosa was created in Italy to celebrate International Women’s Day, inspired by the bright yellow mimosa flowers gifted on March 8th. Traditionally, it features a vanilla sponge and pastry cream, with cake cubes scattered on top to mimic flower clusters. This chocolate version keeps the symbolic crumbled blossom design but swaps the classic sponge for a cocoa-infused base.
Pro Tips for the Perfect Chocolate Mimosa Cake
- Whipping the eggs properly is essential, and the mixture should triple in volume and look pale, which guarantees a light sponge.
- A warm sponge will crumble unevenly, so let it rest fully before cutting into layers.
- At least 1 hour in the fridge helps the cream set and flavors meld beautifully.
- Use a serrated knife for the cubes to give you neat little mimosa blossoms instead of squashed crumbs.
Frequently Asked Questions
Can I replace the hazelnut cream?
You can substitute it with chocolate spread, pastry cream, or even mascarpone. Keep in mind that hazelnut adds a nutty depth that pairs well with cocoa and orange.
Can I make this cake without orange juice?
Yes, but the orange syrup adds freshness and prevents the chocolate from feeling too heavy. You can substitute it with simple sugar syrup flavored with vanilla or a splash of liqueur. Even milk with a bit of sugar works in a pinch.
How to Store Chocolate Mimosa Cake
Store the cake covered in the refrigerator for up to 3 days. Because of the whipped cream filling, it must stay chilled at all times. You can also freeze the cake for up to 1 month.
Ingredients
How to Make Chocolate Creamy Mimosa Cake
Preheat the oven to 175°C/350°F. Then, beat the eggs, sugar, and vanilla extract for 15 minutes.
Preheat the oven to 175°C/350°F. Then, beat the eggs, sugar, and vanilla extract for 15 minutes.
Add flour, cocoa powder, and baking powder, and mix with a spatula until smooth.
Add flour, cocoa powder, and baking powder, and mix with a spatula until smooth.
In a saucepan, combine sugar, orange juice, and water. Bring to a boil, then remove from heat.
Pour the batter into a 22 cm springform pan lined with baking paper and bake for 35-40 minutes. Once done, let the cake cool completely on a wire rack.
Whip the heavy cream for 2 minutes, add hazelnut cream, and continue whipping until thick.
In a saucepan, combine sugar, orange juice, and water. Bring to a boil, then remove from heat.
Transfer the cooled cake to a work surface. Cut it horizontally into 3 even layers. Brush the bottom two cake layers generously with the cooled syrup.
Whip the heavy cream for 2 minutes, add hazelnut cream, and continue whipping until thick.
Take the top layer and cut it into small cubes.
Transfer the cooled cake to a work surface. Cut it horizontally into 3 even layers. Brush the bottom two cake layers generously with the cooled syrup.
Cover the entire cake top and sides with the remaining cream.
Take the top layer and cut it into small cubes.
Dust with powdered sugar just before serving.
Spread whipped cream over the first layer and place the second layer on top.
Cover the entire cake top and sides with the remaining cream.
Sprinkle the cake cubes all over the surface and sides. Refrigerate for at least 1 hour to set.
Dust with powdered sugar just before serving.
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