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German Mole Cake | Maulwurfkuchen

Carissa Erzen
This German mole cake (called Maulwurfkuchen) is made with a rich chocolate cake, fresh sliced bananas, and a huge pile of airy whipped cream! Then chocolate cake crumbs cover the entire cake so it looks just like a mole hill!
5 from 2 votes
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Prep Time 1 hour
Cook Time 30 minutes
Chill Time 1 hour 30 minutes
Total Time 3 hours
Course Dessert
Cuisine German
Servings 12 slices
Calories 344 kcal

Ingredients
  

Chocolate Cake

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon salt (use fine sea salt or table salt)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • 2 teaspoon almond extract (or substitute vanilla extract)
  • ¼ cup vegetable oil
  • ½ cup plain Greek yogurt (or substitute sour cream)
  • ½ cup strong, freshly brewed hot black coffee
  • ¼ cup semi sweet chocolate chips

Filling

  • 1 pint cold heavy whipping cream also called heavy cream (about 2 ½ cups)
  • 1 teaspoon almond extract (or substitute vanilla extract)
  • ¼ cup powdered sugar (or substitute confectioners' sugar)
  • 2 large ripe bananas

Instructions
 

MAKE THE CAKE

  • Preheat the oven to 350°F. Grease a 9-inch round cake pan or a springform pan.
  • In a large mixing bowl, whisk together the all purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder, and baking soda. Set aside.
  • In a separate mixing bowl, whisk together the egg, almond extract, vegetable oil, and Greek yogurt.
  • Add the wet ingredients into the dry ingredients and mix it with a large spoon or spatula until there is no dry mixture visible. (It will be very thick at this point.)
  • Add the hot coffee and whisk to combine. (It’ll be thick at first, but it’ll become smooth after a little mixing.)
  • Fold in the chocolate chips.
  • Pour the chocolate cake batter in the greased cake pan.
    Bake for 25 to 35 minutes, until a toothpick comes out clean from the center of the cake.
  • Let the cake cool for 15 minutes, then remove it from the cake pan. Allow it to cool to room temperature for at least one hour on a cooling rack.

MAKE THE WHIPPED CREAM

  • In a large mixing bowl with an electric hand whisk or in a stand mixer with the paddle attachment, whip the cold heavy whipping cream and almond extract until it forms soft peaks.
  • Sift in the powdered sugar, then beat on low speed until the powdered sugar is mixed in. Continue mixing until it thickens and forms stiff peaks.
    (It should be thick enough that it stays on a spoon flipped upside-down for at least a couple seconds. Be careful not to overmix it though, or else it will be lumpy.)
    Set aside in the fridge until you're ready to use your whipped cream.

ASSEMBLE THE CAKE

  • Use a serrated knife to trim the caramelized edges of the side of the cake.
    Use a metal spoon to scoop out the top of the cake from the center, leave a 1 inch thick border around the edge. Save the trimmed off and carved out cake pieces for the topping.
    Place the cake on your serving plate or cake stand.
  • Peel the bananas and slice them into ½ inch slices. Place the banana slices into the hollowed-out part of the cake in an even layer.
  • Dollop the whipped cream on top of the bananas and the outer edge of the cake, shaping it into a large mound.
  • Use your hands to crumble the reserved chocolate cake pieces into fine crumbs. Sprinkle the cake crumbs onto the whipped cream to cover it completely. You can gently press the crumbs into the sides of the cake to get it to stick better.
  • Refrigerate the cake for about 30 minutes, so the whipped cream can set and hold its shape when the cake is sliced. Slice and enjoy!!

Notes

  • Don’t use store bought whipped cream, because it melts quickly. 
  • Slice the bananas into thick half-inch slices. If they're too thin, you won't get much banana flavor in each bite of your German mole cake.  
  • Sift in a little cocoa powder if cake crumbs are too moist. This will absorb excess moisture so you can get them into fine crumbs.
  • Make sure you add the cake crumbs over a surface that's easy to clean, because this step can get messy!
  • Since this cake is largely constructed from whipped cream, it needs to stay cold to prevent the whipped cream from melting and becoming a sad puddle. Store your cake in the fridge right up until you're ready to slice and serve it.
  • If you have leftovers, store the cake uncovered or store individual slices in an airtight container in the fridge for up to 2 days. 

Nutrition

Serving: 1sliceCalories: 344kcalCarbohydrates: 36gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 59mgSodium: 158mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 614IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Keyword chocolate cake, German cake, Maulwurfkuchen, mole cake, whipped cream
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