In Germany, this cake is often made for children’s birthdays but adults with a sweet tooth will also love a slice (or two, wink wink).
It’s referred to as “mole cake” because it’s like a mole hill that you’ll find in the backyard, a little mound in the earth with dirt scattered around – chocolate cake crumbs, in this case!
The special feature of this cake is the crumbly look. Inside you’ll find sweet and tart raspberries and bananas, topped with cream.
Moles don’t worry too much about calories, so you shouldn’t either!
The recipe is for a 10-inch springform baking tin.
Cooking by the Numbers…
Step 1 – Prep
First, take your raspberries out of the freezer to defrost, and preheat your oven to 400°F. Position a rack in the middle of your oven.
Grease a 10-inch springform pan.
Step 2 – Combine Wet Ingredients
Add the eggs one at a time and fully incorporate between additions. Set the mixture aside.
Step 3 – Combine Dry Ingredients
In another large mixing bowl, stir together the almond flour, all-purpose flour, cocoa powder, and baking powder until thoroughly combined.
Step 4 – Mix Wet Mixture with Dry, Bake, and Cool
Add the dry mixture to the wet ingredients, and stir together until fully combined with no lumps.
Pour the batter into your baking pan, and bake for about 30 minutes or until a cake tester or toothpick comes out clean.
Cool for 5-10 minutes in the baking pan, and then go around the edge with a knife and remove the springform ring. Cool the rest of the way on a wire rack.
Step 5 – Scoop Out Crumbs
Dig out your cake by carving the center out with a large spoon until there are about 3/4 inches remaining around the bottom and edges. Do this carefully- you don’t want to rip through the sides of the cake!
Reserve the chocolate crumbles for finishing the dessert.
Step 6 – Whip the Cream
Whip the cream, either by hand or using an electric mixer. This works best when the cream is chilled and all of your implements are cold. I like to chill my whisk and metal mixing bowl or mixer beaters in the freezer for a few minutes first.
As you whip, gradually add the confectioner’s sugar and the vanilla, as well as the cream stiffener if you are using it. Ensure that your sugar does not have any lumps before adding it to the cream – this will make it easier to blend in.
Continue to whip until peaks form, but don’t overdo it – you don’t want to make vanilla-flavored butter by mistake!
If it’s hot in your kitchen, place the whipped cream in the fridge to stay cool until you are ready to sue it.
Step 7 – Add Banana Slices and Raspberries
Ripe bananas are best for this step, but not so ripe that they are bruised or mushy. You want that sweet flavor, not the starchiness of fruit that is still green.
You can also use fresh raspberries instead of frozen, if they’re available. Just wash them first, and let them drip dry in a colander. Defrosted frozen raspberries should be drained in a strainer before adding them to your cake.
Peel and thinly slice the banana, and arrange the slices in a single layer inside the base of your hollowed cake. Then top with the defrosted raspberries, in an even layer.
Step 8 – Top with Cream and Make that Molehill!
Scoop all of your vanilla whipped cream onto the cake, with a peak in the middle.
Break up the cake crumbs that you saved earlier into smaller pieces with a fork or your hands if you need to, then scatter the whole bowlful on top of the cream so there aren’t any white spaces showing through.
Refrigerate before serving, to allow the cake to firm up a bit. This will make it easier to slice.
Want to take things down a notch? Try this simpler cake recipe that requires only two ingredients! Or if you’re hankering for another chocolate German treat, try this elaborate baumkuchen chocolate tart.
If you’re dealing with a deflated cake as a result, on the other hand, we’ve got some great tips on how to get creative with cake that doesn’t rise.
What will you celebrate with this special cake? Let us know in the comments!
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Originally posted March 11, 2015. Revised and updated September 28, 2016. Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Additional writing and editing by Allison Sidhu.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.