Mole Cake (Maulwurfkuchen)
This is a delicious chocolate cake that’s easy to make. It probably got it’s name because it’s shaped like a chocolaty mound with chocolate crumbles on top. And I guess, if a little mole digs it’s way to the bottom of the cake, he may find a tasty banana split filling. That’s only my interpretation though. #( ^ O ^ )#
Ready in: 1 hour
Yield: 1 cake (23 cm // 9 inch)
For the pound cake:
3 1/2 oz (100 g) butter
3 1/2 oz (100 g) granulated sugar
3 1/2 oz (100 g) all-purpose flour
1.4 oz (40 g) cornstarch
1 oz (30 g) cocoa powder
1 teaspoon baking powder
3.4 fl. oz (100 ml) milk
For the Filling:
3 large bananas
2 tablespoons chocolate flakes
13 1/2 fl. oz (400 ml) whipping cream
2 packets (16 g) vanilla sugar
2 packets whipping cream stiffener
Koalified Tips (What’s important):
• The butter, eggs and milk, have all to be at room temperature! (Take them out of the refrigerator, 30 minutes before cooking) The butter has to be soft.
• Add the eggs in batches!
• Do not over-whisk the batter, only whisk everything until just blended.
• The consistency of the batter has to be sticky, not liquid, which means: The batter should slowly fall from the spoon.
• Don’t open the stove in the first 20 minutes while baking the cake!
Let’s get started:
1. Preheat the oven to 350 °F (180 °C). Lay a 23 cm / 9 in round cake tin with baking paper. Grease lightly with butter.
2. Sift the flour, cornstarch, baking powder and cocoa powder into a large bowl. Whisk until thoroughly mixed.
3. In a separate bowl, whisk the softened butter with the granulated sugar until soft and creamy.
4. Add the eggs, one at a time, whisking until just blended after each addition. (It’s very important to not add the eggs all at once.) Pour in the milk and add the flour mixture in batches. After each addition, stir until just blended.
5. Spoon the mixture onto the prepared baking tin. Bake until a skewer inserted comes out clean, about 30 minutes. Allow the cake to cool for 10 minutes, before turning out onto a wire rack.
1. In a small bowl, combine the vanilla sugar and whipping cream stiffener.
2. In a big bowl, beat the whipping cream and the vanilla sugar mixture with a stand mixer until it has doubled in volume and forms stiff peaks. Fold in the chocolate flakes with a spoon. Refrigerate the whipped cream until ready to use.
3. Once the cake has cooled. Using a spoon, carefully hollow the surface in the centre of the cake, but not the whole cake base, leaving 1 inch of a rim. (Use your fingers to crumble the spooned out chocolate cake crumbles. We will need these crumbles for the topping: see picture! )
4. Peel the bananas and lightly drizzle over with the lemon juice. Halve the bananas lenghtwise, then put them in layers into the hollowed cake.
5. Spoon the whipped cream on top, it has to resemble the shape of a mound/dome. Lightly pat the the remaining chocolate crumbles all over. Refrigerate for 1-2 hours.
Per piece (If you cut the cake into 9 pieces):
Energy: 435 kcal / 1823 kJ
Fat: 25,5 g
Carbohydrates: 44,5 g
of which sugars: 29,8 g
Protein: 5,6 g
Fibre: 2,6 g