Maulwurfkuchen German Mole Cake Recipe

I absolutely adore this banana chocolate cake recipe because it turns simple ingredients into a decadent masterpiece that feels like a little luxury in every bite. The combination of ripe bananas with creamy chocolate layers wrapped in fluffy cake makes every slice irresistibly delightful, and it’s always a hit when I share it with friends.

Maulwurfkuchen, or German Mole Cake, is a delightful treat that I love for its rich flavors and unique texture. This is a cake that achieves an impressive balance of flavor and indulgence, with 200 g of all-purpose flour, a hint of cocoa powder, and 3 ripe bananas offering natural sweetness and moisture.

I also appreciate how the creamy layer—composed of 250 ml of heavy cream and 100 g of dark chocolate flakes—bestows an opulent quality to each slice.

Ingredients

Provides structure and carbohydrates; a baking staple that is flour all-purpose.

Sugar in granulated form: Sweetens the cake; adds moisture and caramelization.

Cocoa powder, unsweetened: Contributes a robust chocolate taste; offers a wealth of antioxidants.

Buttermilk: Contributes a sharp flavor; constructs a damp, delicate mouthfeel.

Bananas: Sweeten naturally; offer potassium and fiber.

Whipping cream: Adds richness and a creamy texture; enhances flavor.

Chocolatey crunch from dark chocolate flakes, rich in antioxidants.

Ingredient Quantities

• 200 g all-purpose flour
• 175 g granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp unsweetened cocoa powder
• 125 g unsalted butter, softened
• 2 large eggs
• 120 ml buttermilk
• 1 tsp vanilla extract
• 3 bananas, ripe
• 250 ml heavy cream
• 2 tbsp powdered sugar
• 100 g dark chocolate flakes or shavings
• 1 packet (approx. 8 g) vanilla sugar (or 1 tbsp sugar with a few drops of vanilla extract)
• 150 g bittersweet chocolate, melted and cooled

Instructions

1. Set your oven to 180 degrees Celsius (356 degrees Fahrenheit) to heat up. A 9-inch (23 cm) springform pan greased for baking.

2. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

3. In a mixing bowl, combine the softened butter, eggs, buttermilk, and vanilla extract with the dry ingredients. Beat the mixture until it is smooth and free of lumps.

4. Pour the batter into the properly set up springform pan. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Cool completely before removing the sides of the pan.

5. After it has cooled, take the cake from the pan and set it on a plate for serving. The center of the cake should now be excluded from the cake’s future life. The hollowing out allows for space for the filling. To do this successfully, be careful to leave the 1-inch (
2.5 cm) border and save the crumbs for later.

6. Hollow out the center of the cake. Cut bananas in half lengthwise, then cut into long pieces. Place the banana pieces in the hollowed-out part of the cake.

7. Beat the heavy cream until soft peaks form, then add the confectioner’s sugar and vanilla sugar. Keep beating until you have stiff peaks.

8. Incorporate the cooled bittersweet chocolate, melted and smooth, into the light and airy whipped cream.

9. Mound the chocolate cream mixture on top of the bananas, forming it into a dome shape.

10. Reserve cake pieces and crumble them over the cream, so they create a “mole heap” effect. Dark chocolate flakes or shavings make a good scatter decoration on top. Refrigerate for at least 2 hours before serving.

Equipment Needed

1. Oven
2. 9-inch (23 cm) springform pan
3. Mixing bowls (at least two)
4. Measuring cups and spoons
5. Whisk
6. Electric mixer or hand mixer
7. Rubber spatula
8. Skewer or toothpick
9. Kitchen scale (optional, but helpful)
10. Knife
11. Cutting board
12. Metal bowl
13. Grater or vegetable peeler (for chocolate shavings)

FAQ

• Q: What is the texture of the Maulwurfkuchen German Mole Cake?A: The buttermilk and bananas ensure that the cake is moist. The filling is light and fluffy, and the chocolate top is slightly crunchy.
• Q: Can I use regular sugar instead of vanilla sugar?Q: Can you substitute vanilla sugar for regular sugar?
• Q: How should I melt the chocolate for this recipe?To avoid scorching, melt the chocolate very gently, either in a double boiler or in the microwave. If you use the microwave, do the cooking in short bursts.
• Q: Can I prepare the cake the day before serving?Yes, it can be made a day in advance and kept in the fridge until you need it. In fact, making it the day before and refrigerating it will help set the cream filling nicely.
• Q: What can I use if I don’t have buttermilk?A: An equal amount of milk with 1 tablespoon of lemon juice or vinegar mixed in can take the place of buttermilk; allow it to sit for about 5 minutes before using.
• Q: How do I ensure the bananas don’t brown in the cake?A: Arrange the banana slices carefully, and brush them lightly with lemon juice before you put them in the cake.

Substitutions and Variations

200 g all-purpose flour: Substitute with 200 g whole wheat flour for a heartier texture, or use a blend of gluten-free flours for a gluten-free option.
175 g granulated sugar. You can substitute with 175 g coconut sugar or 140 g honey for a different flavor profile.
125 g unsalted butter, softened: For a non-dairy alternative, use 125 g margarine or coconut oil.
120 ml buttermilk: Use 120 ml milk mixed with 1 tbsp lemon juice or vinegar (let sit for 5 minutes) for a homemade alternative.
250 ml heavy cream: Use 250 ml coconut cream for a dairy-free version.

Pro Tips

1. Ripe Bananas Ensure the bananas are very ripe; this enhances their sweetness and flavor. The more brown spots, the better, as they will integrate seamlessly with the cake’s texture.

2. Temperature Matters Make sure all wet ingredients (butter, eggs, buttermilk) are at room temperature before mixing. This helps the batter to combine more evenly and results in a better cake texture.

3. Gentle Folding When adding the cooled bittersweet chocolate to the whipped cream, gently fold it to avoid deflating the cream. This will help maintain the light and airy texture of the filling.

4. Chill for Structure After assembling the cake, ensure it chills for a minimum of 2 hours. This step is crucial for the whipped cream and chocolate mixture to set properly and for the flavors to meld together.

5. Even Slicing To achieve even banana slices and ensure they fit well within the hollowed cake, use a sharp knife. This will help maintain a clean structure and aesthetic when the cake is sliced.