Name: German Mole Cake – Maulwurfkuchen
Prep time: 40 min
Cook time: 30 min
Yield: 8 Servings
Ingredients: egg whites: 4; salt: a pinch of; sugar: 125 g; butter: 125 g; egg yolks: 4; vanilla sugar: 1 Tbsp; milk: 5 Tbsp; flour: 150 g; cocoa powder: 50 g; baking powder: 15 g; heavy cream: 600 ml; cream stabilizer: 2 Tbsp; powdered sugar: 2 Tbsp; vanilla sugar: 1 Tbsp; chocolate: 50 g chopped; bananas: 3

Ingredients

cake

4 egg whites

room temperature

a pinch of salt

125 g sugar

125 g butter

room temperature

4 egg yolks

room temperature

1 Tbsp vanilla sugar

5 Tbsp milk

room temperature

150 g flour

50 g cocoa powder

15 g baking powder

filling

600 ml heavy cream

2 Tbsp cream stabilizer

2 Tbsp powdered sugar

1 Tbsp vanilla sugar

50 g chopped chocolate

3 bananas

Directions

Mole Cake

german, mole, cake, maulwurfkuchen, recipe, traditional, simple, baking, banana, cream, chocolate, cake, base, fluffy, texture, hill, dome

or known as Maulwurfkuchen in Germany is a simple chocolate cake base filled with fresh bananas and topped with cream. As you can see, the cake looks like a molehill with crumbly look. My family really often enjoy this cake for coffee time. It’s extremely easy to make, and tastes super delicious!

Note:

Prepare all the cake ingredients (butter, eggs, milk) in room temperature.
You can use a teaspoon vanilla extract instead a tablespoon vanilla sugar.
Substitute cream stabilizer with powdered sugar if you do not have stabilizer on hand.
You can also make this cake as a kid’s birthday cake with some flowers, mole or carrots fondant.

(Visited 18,434 times, 3 visits today)

Steps

1 Done 10 mins	Preheat the oven to 175°C. Grease the base 26cm springform pan with butter and flour or with parchment paper. In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Add a pinch of salt and half of the sugar, continue beating until the whites are stiff and glossy; Set aside in the fridge.
2 Done 5 mins	In another large bowl, beat the room temperature butter with remaining sugar and vanilla sugar until creamy (for about 3 minutes). Add the yolks one at a time and beat for 20 seconds after each addition.
3 Done 3 mins	Add the flour, cocoa, baking powder, and milk. Beat to incorporate on low speed.
4 Done 30 mins	Add the egg white to the batter, using a spatula to fold in, just until evenly combined. Pour and spread the batter evenly on the prepared spring form pan. Bake for 25-30 minutes in the preheated oven. Once baked, let the cake cool completely onto cooling-rack.
5 Done 5 mins	Gently scoop out cake with a spoon to a depth of 1,5cm and leaving a rim of about 1,5cm. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle. Crumble the scooped out cake in a bowl and set aside. The crumbs will be the soil topping later on.
6 Done 5 mins	In a large bowl, whip the heavy cream together with stabilizer, powdered sugar and vanilla sugar on high speed until stiff. Fold in the chopped chocolate.
7 Done 5 mins	Peel the bananas, half lengthwise and lay flat side down onto the hollowed out cake. Add the heavy whipping cream on top and distribute evenly, form a mount on top like a mole hill.
8 Done 5 mins	Cover the cream with the scooped out cake crumbs. Let the cake chill at least 2 hours in the fridge before serving.