A very popular cake in Germany is the mole cake. As a great classic, it was developed a long time ago by Dr. Oetker as a cake mixture. Now there are hundreds of different recipes on the internet, as it is really very popular at children’s parties. The cake looks like a molehill and shows its rich inner life only when it is cut.
It consists of a simple chocolate and – in my case – nut cake, very soft and moist, an excellent mascarpone cream and the fruits of your choice. It is irresistible. Super fast to make, ideal to prepare the day before, or at least 2 hours in advance.
Ingredients for a 20 cm cake tin (if you have a larger or smaller one, here is the super easy to use conversion table)
- For the cake
- 140 g walnuts (almonds, hazelnuts, walnuts, etc. as desired, perfect for using up leftover nuts)
- 70 g sugar
- 70 g butter
- 3 eggs
- 40 g flour
- 5 g baking powder
- 60 g milk
- 140 g melted chocolate (I prefer the 72% chocolate)
- For the cream
- 250 g mascarpone
- 250 g whipped cream
- 50 g sugar
- For the garnish
- Fruits of your choice (bananas, strawberries, etc.)
Melt the chocolate in a water bath. Separate the eggs and beat the egg whites until they are stiff. In another bowl, whisk the butter and sugar and add the egg yolks. Add the melted chocolate and milk.
Stir in the nuts, flour and baking powder. Then carefully add a third of the eggwhites, then another third, then the third. Please preferably by hand.
Pour your mixture into a cake tin of 20 cm in diameter and bake for 30 minutes in a preheated oven at 170 degrees Celsius. Remove the cake from the tin and leave to cool.
After cooling, cut a circle into the top of the cake about 1 cm from the edge. Do not pierce the bottom of the cake. It should only be a small cut. Use the spoon to lift out the inside of the cake. We make just a kind of small basin into the bottom. These cake remnants are not thrown away. Put them in a bowl and set them aside.
Place the fruits of your choice in the hollow part of your cake. If you are using strawberries, cut the green ends off and place them whole, with the cut end down.
For your cream make a firm whipped cream, add the mascarpone, vanilla and sugar. Spread the cream over the fruit and form a dome with a knife or spatula.
Break the rest of the cake with your fingers into a sort of crumble. Spread this mixture over the cream so that it looks like a molehill.
Tip: If you really want to make children’s eyes shine, decorate the cake with a little mole or the tip of the nose of a little mole on it. You can also put fondant or marzipan flowers on the cake to decorate the molehill.
Grind the nuts in the Thermomix and set aside. Grind the chocolate for 10 seconds / speed 9 and scrape it off the side with the spatula. Then melt the chocolate for 3 minutes / 45 degrees Celsius / speed 0.5 and set it aside. Wash your bowl. Place the eggs, butter and sugar in the Thermomix bowl and mix for 1 min / speed 4 until they are creamy. Add the remaining ingredients and mix for 30 seconds / speed 5. Place the dough in a cake tin and bake in a preheated oven at 180 degrees. Remove the cake from the tin and let it cool. After cooling, cut a circle in the top of the cake about 1 cm from the edge. Do not cut the bottom of the cake. It just has to be a small incision. Use the spoon to dig out the inside of the cake. We make a kind of small basin in the ground. Obviously, you don’t throw these pieces of cake away. Put them in a bowl and set them aside. Place the fruit of your choice in the hollow part of your cake. If you are using strawberries, cut off the green stem and lay the cut side down. Beat the cream with the sugar and vanilla sugar with the butterfly attachment 4 min / speed 3. Add the mascarpone and beat until it is a firm cream. (If it’s not firm enough, just add a sheet of gelatine – following packet instructions). Spread the cream over the fruit and make a dome with a knife or spatula. Crush the remaining cake with your fingertips to produce what looks like earth. Spread this mixture over the cream to create a molehill.
Tip: I find that the whipped cream doesn’t get as firm as in my Kitchenaid for example, so I sometimes add a sheet of gelatine (2 g) to make sure it gets firm.
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