Celebrate with this fun Mole Cake

Creamy and oh so delicious!

In Germany, Mole Cake is a favourite at kids' birthday parties, but from everything I’ve read it’s a favourite for adults too. We don’t have moles ‘down-under’ here in Australia, but this retro novelty cake seems to us, a perfect fun addition to a festive Christmas table. What’s not to love about a fluffy chocolate cake, filled with delicious airy cream and fresh fruit! It doesn’t matter how old you are, your guest will love this sweet dessert.

The classic mole cake consists of a chocolate sponge cake, cream with chocolate shavings and fresh bananas, however, we’ve added fresh raspberries for bursts of colour and to make it even fruitier. Other berries or cherries would also work. 

If you are not a big fan of lots of whipped cream, you can fill it with something cultured and gut loving instead. Why not try:

Cultured cream
Cream Fraiche
German Quark
Dripped yogurt cheese
Coconut yogurt (for a dairy free filling)

With the Vibe Blender, mole cake is very straightforward to make and comes together super-fast. Once baked and cooled, the cake is hollowed out and filled with whole bananas and berries, then piled high with a creamy filling of your choice. The perfect mole hill look is achieved by crumbling the hollowed-out excess cake on top of the cream.  

INGREDIENTS

For the Cake
1/3 cup of milk (or dairy milk alternative)
120g soft butter + a little more for greasing the tin
3 eggs
½ cup (70g) rapadura sugar or sugar/sweetener of your choice
1 teaspoon of vanilla
½ cup (55g) almond flour
¾ cup (95g) GF flour or flour of your choice
1/3 cup (30g) cacao powder
2 teaspoons baking powder
1 pinch salt

For the filling
600ml pure cream or cultured cream or filling of your choice (listed above)
1-2 teaspoons of vanilla
1-2 tablespoons of honey, icing sugar or sweetener of your choice
50g dark chocolate, shaved
Approx. 4 ripe bananas – depending on size
200g fresh raspberries

METHOD

1.   Preheat the oven to 180 °C/350°F and grease a 24cm springform baking pan with butter
2.   For the sponge cake batter, add all the ingredients into the Vibe blender jug in the order listed. Choose ‘smoothie’ mode, medium speed and blend for 40 seconds. Stopping once to scrape down the sides if necessary.
3.   Pour the batter into the springform pan, bake for approx. 25 minutes. Turn the cake out onto a cooling rack. While the cake is cooling, thoroughly clean the Vibe Blender jug and prepare the filling. (If using a different cream filling prepare according to recipe)

4.   To whip cream - Pour pure cream or cultured cream into the Vibe Blender jug then secure the lid on. Choose ‘smoothie’ mode and toggle the speed to the lowest setting. Blend on low for about 10-15 seconds for high fat cream. The length of time will depend on the brand of cream. Follow the step-by-step method here.
5.   Add the vanilla and sweetener of your choice than blend for a few seconds to combine.
6.   Add the shaved chocolate to the blender jug and fold into the cream with a spatula.
7.   Hollow out the cake until you have a shell. Reserving all the excess spooned out cake for the crumble topping.

8.   Peel the bananas and place into the bottom of the cake shell. Sprinkle with raspberries. The more the better. Push the berries into all the crevasses between the banana and cake. It doesn’t matter if they squash.
9.   Cover the bananas and berries with your cream filling and spread to form a smooth mound.  Crumble the spooned-out pieces of cake and sprinkle over the top of the cream until it is completely coated.
10.  Put the cake in the fridge for at least two hours before eating it. In that time, the cream can firm up so that the cake is easier to slice. Like a tiramisu or trifle, mole cake tastes best after a day in the fridge.
11.  Store in a sealed container for up to 5 days.

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