Fluffy chocolate sponge cake, airy cream with sweet chocolate shavings and fresh bananas create a heavenly delicious flavor combination that makes up the popular mole cake. It tastes fluffy, creamy, soft, light and so incredibly delicious. To enjoy the hill cake with bananas, you don't need to buy a ready-made baking mix. According to this recipe, you can easily make it yourself.
Course Dessert
Cuisine German
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Cooling time 2 hourshours
Servings 12
Equipment
Ø 24 cm baking pan
Ingredients
for the dough
100gbutter(room temperature)
130gsugar
75mlmilk
2eggs
150gflour
30gcocoa powder
5gbaking powder
vanilla
1pinch ofsalt
butter or margarine to grease the baking pan
for the cream
700gcream(cold)
80gchocolate shavings
22gcream stabilizer
16gvanilla sugar
for the filling
5bananas
Instructions
Preparation of the dough
Line the bottom of the springform pan with baking paper and grease the sides with butter or margarine.
Beat softened butter, sugar, vanilla and salt for about 3 - 4 minutes until fluffy and creamy.
Add eggs one at a time, beating each time until homogeneous.
Mix flour with cocoa powder and baking powder.
Add the flour mixture alternately with milk in batches to the butter mixture and mix it each time to a homogeneous mass, so that you have a viscous dough at the end.
Pour the batter into the springform pan, bake the chocolate sponge cake in a preheated oven at 180 °C top and bottom heat for about 20 minutes and let it cool.
Preparation of the cream
Whip the cream with cream stabilizer and vanilla sugar until stiff.
Fold in the chocolate shavings.
Preparation of the cake
Hollow out the sponge cake base with a tablespoon to a depth of about 1 cm, leaving an edge of about 1 cm, and crumble the spooned out sponge cake.
Peel bananas and line the bottom of the scooped out sponge cake base with them so that it is completely filled with bananas.
Spread the cream in a dome shape over the bananas and the sponge cake edge.
Sprinkle the cream completely with the sponge crumbs and press down lightly. Refrigerate the mole cake for at least 2 hours.
Notes
Use a wooden skewer to test if the sponge cake is done baking.
Do not fill the sponge cake with the cream while it is still warm, but let it cool to room temperature first.
When scooping out the sponge cake, be careful not to pierce the bottom, and be sure to leave a rim, so bananas can't slide out of the cake later.
Cream for the cake cream must be cold before whipping.
Be sure to chill the mole cake for at least 2 hours after making to allow the cream to set.
Note the detailed tips and tricks for making the mole cake yourself at the top of the post.