Who wouldn’t know a classic in the shape of a mole cake. For those who haven´t heard about it, it is a traditional German cake, in the shape of a molehill, made with cocoa sponge cake batter, tasty bananas and lots of whipped cream. It’s simply a homemade classic that you can´t find in cake shops with fake whipped cream. I also added raspberries to the cake to create a summer version. Raspberry Mole Cake is fluffy, creamy and fresh at the same time, and thanks to the raspberries, not too sweet. The most important thing in this cake is the quality heavy cream, so make sure you don’t use vegetable heavy cream, but normal animal whipping cream. At least one container of heavy cream should be of high percentage so that the cake holds its shape nicely. I also used gelatin, but not much, just because of the high percentage heavy cream. I added grated dark chocolate to the whipped cream, as chocolate is a must and a mole cake without it wouldn’t be the same. Bananas and raspberries are a great summer combination and along with lots of creamy whipped cream, I am sure that you will eat this cake in one go.
- Cake:
- 150 g butter
- 150 g crystal sugar
- 3 eggs
- 170 g all-purpose flour
- 2 ½ tablespoon cocoa
- 3/4 packet of baking powder (9 g)
- Pinch of salt
- Filling:
- 550 g heavy cream (at least 1 container should be 33% heavy cream)
- 3 tablespoon icing sugar
- 50 g dark chocolate
- 8 g gelatin powder
- 2 tablespoon water
- 2 - 3 bananas
- 250 g fresh raspberries
- Lemon juice
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Cake:
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Beat butter with sugar until fluffy.
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Add eggs, beat again.
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In another bowl, mix flour with cocoa, baking powder and salt.
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Incorporate the flour mixture into the butter mixture and mix well.
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Pour the batter into a baking pan covered with baking paper and bake at 180 degrees for 25 to 30 minutes or until a toothpick inserted comes out clean.
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Let the cake cool after baking, then remove the baking pan
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Cut out/ hollow out the remaining center part of the cake, leaving 1,5 - 2 cm of space from the edge.
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Set the hollowed-out cake aside.
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Filling:
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Whip heavy cream.
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Add icing sugar, whip again.
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Finely grate the dark chocolate and add to the mixture.
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Prepare the gelatin according to the instructions. Sprinkle gelatin into 2 tablespoons water. Heat until the gelatin dissolves, then stir in a few tablespoons of the filling. Pour the gelatin mixture into the rest of the filling, stir well.
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Refrigerate the mixture for about an hour to set slightly.
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Cut the bananas horizontally in half and place them on top of the hollowed out cake.
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Drizzle them with lemon juice to prevent them from browning.
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Arrange the raspberries on top of the bananas.
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Place the whipped cream on top of the raspberries and smooth it into a pyramid shape.
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Sprinkle with the remaining crumbled cake.
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Refrigerate until firm, preferably overnight.
- Baking pan - 23 cm
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