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German Mole Cake – Maulwurfkuchen

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Ingredients

Adjust Servings:
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

German Mole Cake – Maulwurfkuchen

Cuisine:
  • 1 h 10 mins
  • Serves 8
  • Easy

Ingredients

  • cake

  • filling

Directions

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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.
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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.

Stephanie

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