CHOCOLATE MIMOSA CAKE: the delicious variation of the classic dessert!

Name: CHOCOLATE MIMOSA CAKE: the delicious variation of the classic dessert!
Uploaded: 2026-02-18T10:39:15Z
Duration: PT265.724S
Channel: Food Inspiration

published on 18 February, 2026 at 11:39

INGREDIENTS (for a 22cm cake pan)

For one sponge cake (you will need one more sponge cake with the same ingredients):

5 eggs

170g (3/4 cup) of sugar

Orange (zest)

110g (1 cup) of all-purpose flour

40g (1/4 cup) of potato starch

35g (1/4 cup) of cocoa powder

For the cream

510ml (2 1/4 cups) of milk

6 egg yolks

130g (3/4 cup) of sugar

35g (1/4 cup) of cornstarch

Vanilla extract

65g of dark chocolate

30g of butter

260ml (1 cup) of fresh cream

For the syrup

130ml (1/2 cup) of water

15g (1 tbsp) of sugar

60ml (1/4 cup) of coffee

Powdered sugar for decoration

METHOD

1. In a bowl add the eggs and sugar and mix with the electric mixer until fluffy. Add the orange (zest), flour, potato starch, and cocoa powder and mix to combine ( you will need one more sponge cake with the same ingredients).

2. Pour the mixture into the cake mold (22cm - mold size) and transfer to the oven. Bake at 180°C/360°F for 45 minutes.

3. Remove all the hardest parts from the first sponge cake, both the edges and the surface, and cut three discs.

4. In a saucepan pour the milk and bring it to a boil. Remove the saucepan from the heat.

5. In a mixing bowl add the egg yolks and sugar and whisk until sugar dissolves. Add the cornstarch and vanilla essence and mix to obtain a lumps-free mixture.

6. Pour the hot milk into the mixing bowl and mix it well. Transfer to the heat and cook until thickens. Add the chocolate and butter and mix to incorporate.

7. Pour the fresh cream into the bowl and mix with the electric mixer until stiff. Add it to the chocolate cream and mix with a spatula to combine.

8. In a saucepan add the water, sugar, and coffee and cook for a few minutes on low heat. Remove from the heat and let it cool.

9. Place the first sponge cake disc on a serving plate and brush the entire base with the prepared coffee syrup. Spread the first layer of cream.

10. Proceed in this way until you cover the last sponge cake disc. Cover the entire cake with the remaining cream.

11. Take the other sponge cake and cut it into cubes. Cover the whole cake with the cubes.

12. Sprinkle the cake with powdered sugar, cut a slice and serve.