Chocolate Mimosa Cake Recipe
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 10 |
| Sugar | 300g |
| All-purpose flour | 150g |
| Potato starch | 100g |
| Unsweetened cocoa powder | 60g |
| Cow’s ricotta cheese | 300g |
| Powdered sugar | 150g |
| Fresh liquid cream | 150g |
| Dark chocolate | 100g |
| Vanilla bean | ½ pod |
| Salt | ½ tsp |
| Edible flowers | as needed |
| Powdered sugar (for dusting) | as needed |
Instructions:
This Chocolate Mimosa Cake, a delightful twist on the classic mimosa, features a light yet rich cocoa-flavored sponge cake layered with a luscious, airy chocolate-ricotta cream. The result is a dessert that’s perfect for special occasions. Follow these detailed steps to prepare it.
Step 1: Prepare the Cocoa Sponge Cake
- Separate the eggs: Begin by separating the yolks from the whites. You’ll need 150g of egg yolks and 360g of egg whites.
- Whisk the egg yolks: Whisk the egg yolks along with 150g of sugar until the mixture becomes light, fluffy, and pale. This can take about 5 to 7 minutes.
- Whisk the egg whites: In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form. This is an important step for achieving a light sponge.
- Combine yolks and whites: Gently fold the egg yolk mixture into the egg whites, adding the yolks little by little. Use a spatula to mix from the bottom up to avoid deflating the air in the egg whites.
- Sift the dry ingredients: Sift the potato starch, all-purpose flour, and cocoa powder together into a separate bowl. This step ensures that there are no lumps in your dry ingredients.
- Incorporate the dry ingredients: Gradually add the sifted dry ingredients into the egg mixture, folding gently with a spatula until the batter is smooth and well-mixed.
- Prepare the pans: Grease two 22 cm diameter cake pans with butter. Divide the batter evenly between the pans, smoothing the tops with a spatula.
- Bake the cake: Place the pans in a preheated oven at 180°C (350°F) and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool completely.
Step 2: Prepare the Chocolate Ricotta Cream
- Melt the chocolate: Finely chop the dark chocolate and melt it gently over a double boiler or in the microwave in 30-second intervals, stirring between each. Allow the melted chocolate to cool to room temperature.
- Whisk the ricotta: In a large mixing bowl, combine the ricotta cheese with the powdered sugar. Use an electric mixer to blend until smooth and creamy.
- Add the vanilla: Scrape the seeds from the vanilla bean and add them to the ricotta mixture. Stir until well combined.
- Add the melted chocolate: Once the chocolate has cooled, incorporate it into the ricotta mixture, continuing to beat until the cream is smooth and fluffy.
- Whip the cream: In a separate bowl, whip the fresh cream until stiff peaks form. Carefully fold the whipped cream into the ricotta-chocolate mixture, being gentle to maintain the light, airy texture.
Step 3: Assemble the Cake
- Trim the cakes: Once the cakes have cooled, carefully trim the top crust off each sponge layer with a long knife. Flip the second layer of cake over and trim off the outer edges, leaving you with two uniform discs of cake about 1.5 cm thick.
- Layer the cake: Place the first layer of sponge cake on a serving plate. Using a pastry bag or spoon, spread about two-thirds of the chocolate-ricotta cream over the surface, smoothing it evenly to the edges.
- Add the second layer: Gently place the second disc of sponge on top of the cream, pressing down lightly.
- Frost the cake: Using a spatula, evenly spread the remaining cream over the top and sides of the cake, smoothing it out so that the entire cake is covered.
- Decorate: Take the leftover sponge cake that was trimmed earlier and cut it into small cubes. Gently press these cubes onto the cake, covering it completely with a “mimosa” texture.
- Final touches: Dust the top of the cake with powdered sugar and decorate with edible flowers for a beautiful finish.
Step 4: Serve
Place the cake in the refrigerator for at least an hour to allow the flavors to meld and the cake to set. When ready to serve, slice the cake into generous portions and enjoy the combination of the rich chocolate cream and light, spongy cake. The edible flowers will add a touch of elegance and color, making this dessert as pleasing to the eye as it is to the palate.
Tips for Success:
- Be gentle when folding the egg yolks into the whipped egg whites to maintain the airiness of the sponge.
- If you prefer a more intense chocolate flavor, feel free to increase the amount of cocoa powder or dark chocolate in the recipe.
- You can prepare the cakes and the cream a day in advance to save time and let the flavors develop even further.
This Chocolate Mimosa Cake is a decadent dessert, perfect for special gatherings, birthdays, or any time you wish to indulge in a deliciously rich yet light cake. The combination of the cocoa sponge and velvety chocolate ricotta cream will leave everyone wanting more. Enjoy!
