Recently, we had it in the student laboratory at the University of – as I work to earn some money, but mainly because it gives me a lot of fun – from baking. It was a birthday of a very dear colleague on the plan that we wanted to surprise addition to her gift with a homemade cake. Such situations I like to use from around the way to improve my baking skills and try new recipes.
Now the question was: What kind of cake it should be? I felt like bananas in combination with chocolate. Then I had the same as the mole cake in mind. This there was formerly often with us at children's birthday and the last time I ate this I was no older than 12 So far too long!
To my amazement, the other did not know this cake – even though they are my age.
Thus, it was clear: There should be a mole cake!
This was first for me, since I have this never even baked. But I had the cake yet so delicious reminder that I was looking forward to the jaws and on the subsequent digestion. So buy quickly whiz in the kitchen, wash hands not forget and off we went:
For the base:
- 150g Butter
- 180g sugar
- 230g Mehl
- 45g Kakao
- 1 1/2 TL Backpulver
- 3 eggs
- 120ml Milch
For the filling:
- ca. 5 banana – prefer to buy one more, so that the soil is filled in correctly
- 90g geraspelte Schokolade – whole milk or bittersweet, depending on taste
- 600ml Sahne
- 3 packages of cream stabilizer
- some fat for the form
- Put all the ingredients for the base into a mixing bowl and stir with the hand mixer. A springform pan (mine had a diameter of 26cm) grease and pour in the batter.
The whole thing comes for about 30 minutes at 170 ° C circulating air in the oven. Before removing important to check with a stick and see if the ground is really by!
- Remove the bottom of the springform pan and allow to cool. Then, with a tablespoon of this 1/2cm deep hollow one, being towards the edge about 2cm distance should be respected. Chop the crumbs with your hands in a bowl and set aside – this we need at the end of the “Earth” of the hill.
- Now the bananas are peeled and halved lengthwise. These are designed with the surfaces face down on the hollowed ground.
- The cream until stiff and meanwhile add the cream stabilizer slowly. So I succeed at higher temperatures, I find a few minutes before the mixing bowl and stirring hook my mixer in the freezer. The cream I keep always in the refrigerator. This method is with me since each cream has stiffened.
- The grated chocolate with a spoon into the cream lift. Then delete the cream cream to the edge on the ground to sculpt a hill.
- So spread the crumbs on the hill that is then nothing more to see of the cream filling.
- Finally, make the cake for about 2 hours in the fridge and ready is the work of art.
The mole cake was super to my colleagues. This I baked a few days later to celebrate my sponsored child again. He's actually done quite well both times – So you dare 🙂
What is still missing on the Molehill? Right, the mole!
This form can be dyed with food coloring marzipan or fondant.
Both times I tried it to be molded out of fondant, which I really wanted to make marshmallow fondant itself – unfortunately without success 🙁 The consistency of my fondant was too hard to form a figure. I still do not know what I'm just failed.
Next time I'll try it with marzipan or fondant purchased, which I have but am determined for the future with the homemade fondant. As soon as I finally do not give up!
Enjoy the meal,