Chocolate mimosa cake: the perfect dessert to prepare on March 8!
published on 8 March, 2022 at 14:01
Easy and super delicious!
INGREDIENTS
INGREDIENTS
For the sponge cake:
5 eggs
180g (1 cup) sugar
15ml (1 tbsp) vanilla extract
200g (1 1/4 cups) flour
40g (1/3 cup) cacao powder
4g (1 tsp) baking powder
For the cream:
400ml (1 1/3 cup) whipping cream
15g (1 tbsp) hazelnut cream
For the syrup:
50g (1/4 cup) sugar
200ml (3/4 cup) orange juice
100ml (1/3 cup) water
Powdered sugar (for decoration)
METHOD
- Preheat the oven to 175°C/350°F.
- In a large bowl beat eggs with sugar and vanilla extract for 15 minutes.
- Gradually add flour, cocoa powder, and baking powder. Mix everything with a spatula until smooth.
- Pour the mixture into a 22 cm springform lined with baking paper.
- Bake for 35-40 minutes and let cool on a wire rack.
- Meanwhile, prepare the syrup: combine sugar, orange juice, and water in a saucepan, bring to a boil and set aside.
- In a bowl whip heavy cream for 2 minutes, add hazelnut cream, and continue to whip until thick.
- Transfer the cake onto a working surface and cut it into 3 parts horizontally.
- Take the top layer and cut it into small cubes. Brush remaining cake layers with the prepared syrup.
- Assemble the cake: spread whipped cream over the bottom cake layer, top with another cake layer, and spread all over with cream.
- Sprinkle with cake cubes and transfer to the fridge to chill for at least 1 hour.
- Decorate with powdered sugar, slice, and enjoy!
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