This is the chocolate version of classical yellow mimosa cake.
We obviously love them both ;)
20g unsweetened cocoa powder
1 sachet of baking powder (15g)
1 sachet of vanillin or 1 tbsp vanilla sugar
200g peanut oil
5 eggs (each 60g)
A pinch of salt
250g fresh milk cream (35% fat)
250g Nutella, at room temperature
- Place a large bowl over TM Lid. Add flour, cocoa powder, baking powder and vanilla sugar. Set aside. Mix all the dry ingredients with a spoon.
- Place a jug over TM Lid. Pour in oil. Set aside.
- Place eggs, sugar and salt in TM Bowl. Mix for 50 seconds on Speed 5.
- Start TM on Speed 5. Add oil slowly through the hole of TM Lid. Gradually add flour mixture by spoon through the hole of TM Lid. Mix 1 and half minutes until smooth.
- Grease a 26cm cake pan and cover with a baking paper. Pour the mixture in. Bake for 45 minutes in preheated oven at 160°C. Check doneness with a toothpick. Bake some minutes more if needed. Turn the oven OFF, let the cake cool for 10 minutes inside the oven..
- Remove from the oven. Remove from the pan. Let it cool several hours.
- In a clean TM Bowl put sugar and water. Warm for 3 minutes at 100°C on Speed 3. Open the lid. Let it cool for 5 minutes inside TM Bowl.
- Add Rum and mix for 3 seconds on Speed 3.
- Transfer into a bowl or a jug. Let it cool.
Cream Filling and Cake Preparation:
- Cut cake into 3 layers.
- Insert Butterfly in a clean and wiped dry TM Bowl, put cold cream and whip for 2 - 2.5 minutes on Speed 3. (If you’ve never prepared whipped cream with Thermomix before, I would recommend you to read some important tips I mentioned here.)
- Put mascarpone and Nutella in a bowl. Start Themomix on Speed 2. Add mascarpone and nutella through the hole of TM lid. Mix for 20 seconds on Speed 2. (If needed mix a bit more with TM Spatula)
- Brush the bottom layer with the half of the syrup. Spread half of the cream over.
- Carefully place the 2nd layer. Brush with the remaining syrup. Spread the remaining cream on the top.
- Break half of the 3rd layer into several pieces and place in TM Bowl.
- Hit Turbo button several times until you have it crumbled.
- Spread the crumbles over the cake. Do the same with the remaining half of the 3rd layer and spread it on the top.
- Let it rest in the fridge at least for 2 hours before you serve. (In my opinion if you prepare it the day before it tastes even better).
Adapted with a few changes from the recipe called "Torta Mimosa al Cioccolato" in the book named "Il Meglio di Bimby"