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I made a Maulwurftorte, a German molehill cake, for my birthday. As you can see, the cake looks like a molehill. It’s rather easy to make, but really delicious. First I baked the chocolate hazelnut sponge cake; I actually made it the day before I served the Maulwurftorte as I was short on time. Once the cake is baked, I hollowed out the inside, leaving about 1-2 cm of cake on the bottom and sides. This makes room for the filling!
Save the crumbs, however! The crumbs will be the soil topping later on. I then filled the cake with halved bananas and a whack-load of whipped cream. To finish, I sprinkled and gently pressed the reserved crumbs on top of the mount of whipped cream so that the whole cake resembles a molehill. Simple but delicious!
I have been making my own birthday cakes since I was in grade 8 or so; in 2014 I made a matcha Swiss roll, also filled with whipped cream; in 2015 I made a chocolate cake with vanilla rum buttercream frosting; and I don’t remember what I made last year!
Maulwurftorte - German Molehill Cake
Ingredients
For the Cake:
- 4 eggs separated
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/4 cup flour
- 2 Tbsp cocoa powder
- 4 tsp baking powder
- 3/4 cup ground hazelnuts
- 3/4 cup grated chocolate
For the Filling:
- 600 mL whipping cream
- 3 Tbsp sugar
- 1 tsp vanilla
- 2 packages Whip It whipping cream stabilizer
- 2 bananas
Instructions
For the Cake:
- Preheat oven to 350F.
- Line a 9" springform pan with parchment, then grease.
- In a medium bowl, beat the egg whites until stiff peaks form. Set aside.
- In a large bowl, beat the butter and sugar until fluffy. Add in the vanilla extract and the egg yolks, one at a time. Beat until well blended.
- In another medium bowl, mix the flour, cocoa powder, baking powder, hazelnuts,and grated chocolate.
- Mix half the dry mixture into the butter and beat until incorporated. Add the second half of the dry mixture and mix well.
- Gently fold in the egg whites, one third at a time.
- Scrape batter into prepared pan and bake 40 minutes on the middle rack, or until a wooden skewer inserted into the middle comes out clean.
- Let cool on a wire rack. Remove from pan and set aside. This can be done up to one day in advance.
For the Filling:
- In a large bowl, beat the cream, sugar, vanilla, and Whip It until stiff peaks form. Set aside.
To Assemble:
- Hollow out the inside of the cake, leaving about 1-2 cm of cake on the bottom and sides. Reserve the crumbs and set aside.
- Peel and slice the bananas lengthwise. Arrange the banana halves evenly in the cake hollow.
- Mound the whipped cream over the bananas; do not level the whipped cream but leave it mounded tall.
- Sprinkle and gently press the reserved cake crumbs evenly over the whipped cream.
- Let chill for 1 hour before serving.
This sounds amazing. I’ve never heard of molehill cake before but it sure does look like a molehill. lol. Thank you for linking up to More The Merrier Monday.
Jamie
http://diyhsh.com/
This cake looks divine! It makes me want to try it right now. Thanks for sharing what looks like a wonderful recipe!
Let us know if you make it!
That cake is beautiful!! And it looks delicious – Thanks for sharing at the What’s for Dinner party!
Meinhilde, this is one I’ve never heard of. Sounds perfectly delicious. I love hazelnuts and always have them on hand. They make lovely cakes. #WhatsForDinner
Sounds delicious. I could just eat a slice 🙂 Thanks for sharing at Creative Mondays. You will be one of my features today at the blog hop 🙂
Your cake looks and sounds wonderful. Thank you for sharing at Snickerdoodle. I am featuring your recipe this week at Snickerdoodle.
[…] Maulwurftorte – German Mole Hill Cake […]
Great cake with easy to follow instructions 😀
I just made this, looks great but a little messy to make. Can’t wait to try it.
I’ve made this twice ! It’s a hit
I’ve made this twice ! It’s a hit!