Maulwurftorte – German Molehill Cake

Maulwurftorte - German Molehill CakeMaulwurftorte - German Molehill CakeI 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!

Maulwurftorte - German Molehill Cake

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!


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Maulwurftorte - German Molehill Cake
 
Author:
Recipe type: Dessert
Cuisine: German
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
For the Cake:
  • 4 eggs, separated
  • ½ cup butter, softened
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup flour
  • 2 Tbsp cocoa powder
  • 4 tsp baking powder
  • ¾ cup ground hazelnuts
  • ¾ 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:
  1. Preheat oven to 350F.
  2. Line a 9" springform pan with parchment, then grease.
  3. In a medium bowl, beat the egg whites until stiff peaks form. Set aside.
  4. 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.
  5. In another medium bowl, mix the flour, cocoa powder, baking powder, hazelnuts,and grated chocolate.
  6. Mix half the dry mixture into the butter and beat until incorporated. Add the second half of the dry mixture and mix well.
  7. Gently fold in the egg whites, one third at a time.
  8. 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.
  9. 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:
  1. In a large bowl, beat the cream, sugar, vanilla, and Whip It until stiff peaks form. Set aside.
To Assemble:
  1. 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.
  2. Peel and slice the bananas lengthwise. Arrange the banana halves evenly in the cake hollow.
  3. Mound the whipped cream over the bananas; do not level the whipped cream but leave it mounded tall.
  4. Sprinkle and gently press the reserved cake crumbs evenly over the whipped cream.
  5. Let chill for 1 hour before serving.

Maulwurftorte - German Molehill CakeMeinhilde's Signature, Kiku Corner

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