Mole cake is a much loved dessert in Germany and can be found on coffee tables around the country. The odd name comes from the cake’s appearance, which is said to look like the mound of dirt left behind by a digging mole. Once you see what’s inside this delicious and easy recipe, you’ll want to do some digging yourself — first for your measuring cups and then into this wonderful cake!
German Mole Cake with White Chocolate Coconut Cream and Banana Chunks
Mole cake is a much loved dessert in Germany and can be found on coffee tables around the country. The odd name comes from the cake's appearance, which is said to look like the mound of dirt left behind by a digging mole. Once you see what's inside this delicious and easy recipe, you'll want to do some digging yourself — first for your measuring cups and then into this wonderful cake!
Equipment
- Springform pan
- Double boiler
- Mixing bowls
Ingredients
- 4 eggs
- 1 cup sugar
- 2 tbsp vegetable oil
- 1 cup flour
- 3 tbsp cocoa powder
- 1 tbsp baking powder
- 10 oz white chocolate
- 1.25 cups coconut cream
- 2 cups whipped cream
- 4-5 tsp unflavored gelatin powder (optional)
- milk as needed
- chocolate sauce as needed
- 2-3 bananas sliced into chunks
- 1 cup whipped cream for frosting
Instructions
- Melt the white chocolate in a double boiler, heat the coconut cream in a separate pot, mix the two together and let rest for 2 hours. For a better consistency, add 4-5 teaspoons of unflavored gelatin powder. Dissolve the gelatin powder in some water over very low heat, as getting the gelatin too hot will prevent it from gelling. Let the dissolved gelatin cool for a bit, mix in one or two tablespoons of the cream, and then carefully add the gelatin mixture to the white chocolate coconut cream, stirring constantly. Fold the whipped cream into the white chocolate coconut cream and leave the whole mixture to chill in the fridge for at least 4-6 hours, or best, overnight.
- Preheat your oven to 350°F. Beat the eggs and sugar until foamy, and in a separate bowl mix the cocoa powder, baking powder, and flour. Fold together the wet and dry ingredients with the vegetable oil until they form a cohesive batter. Pour the batter into a greased springform pan and bake for 25 minutes. Once the cake has cooled, cut it in half horizontally.
- Press a large bowl into the middle of one half of the cake and remove the part of the cake that the bowl doesn't cover. Save this for later to decorate the top of the cake!
- Line the bowl you used to cut out the cake with plastic wrap and carefully press the uncut half of the cake into the sides of the bowl, making sure that it doesn't crumble. Gently spoon some milk over the cake to make it extra moist.
- Fill the bowl-shaped cake with the white chocolate coconut cream.
- Pour as much chocolate sauce as you want over the cream and gently fold it in so that it forms layers within the cake.
- Press the banana chunks into the cream.
- Lay the trimmed cake half over the bowl and spoon some milk over it until it seems moist enough. Cover the bowl with plastic wrap and leave in the fridge to chill overnight. The next day, take the cake out of the fridge and carefully remove the bowl and plastic wrap.
- Frost the cake with the whipped cream, crumble over the remaining cake, and marvel at your mole cake!
VIDEO
This chocolate mole cake doesn’t take much work, and is totally worth the couple nights wait. If you want to add your own surprises to the inside, go for it! This is one cake that’s hard to get wrong, and so easy to get right.