A mole cake is usually baked with bananas, today we change the bananas seasonally for fruity strawberries & hide them under a fluffy stracciatella cream & cake crumbs. Have fun baking 😉
Cooked/Baked today: German Mole Cake with Strawberries
Preparation Time: 1 hour & 15 minutes
Category: Baking Recipes, Coffee & Cake, Cake Recipes, Recipes with Strawberries, Simple Cake Recipes, German Cake Recipes
Our Recipe rating:
Ingredients for 1 German Mole Cake with Strawberries:
…for cake base:
- 175 grams flour
- 100 grams butter
- 100 grams sugar
- 2 large eggs
- 75 milliliters milk
- 25 grams cocoa powder
- 1 sachet vanilla sugar
- 1 teaspoon baking powder
…for cream filling:
- 500 grams fresh strawberries
- 400 milliliters cream
- 100 grams dark chocolate shavings
- 2 heaping tablespoons vanilla yogurt
- 1 heaping tablespoon sour cream
- 2 sachet vanilla sugar
- 2 sachet cream stabilizer
Required kitchen gadgets, helper & preparations:
- Small bowl to mix dry ingredients
- Mixing bowl
- Mixer or kitchen machine
- Cake ring (26cm) or springform pan
- Baking sheet + baking paper
Preheat the oven to 180°C (top/bottom heat) in good time. Melt 100 grams of butter in the microwave or on the stove. Clean the strawberries and remove the green stalk.
For the batter, put 175 grams of flour, 25 grams of baked cocoa & 1 teaspoon of baking powder in a small bowl and mix. Next, put 2 large eggs, 100 grams of sugar & 1 sachet of vanilla sugar in a mixing bowl & whisk together for 2 – 3 minutes with a blender or food processor until white & fluffy.
Then add the flour mixture, 75 milliliters of milk & 100 grams of melted butter to the egg-sugar mixture & mix everything well until you got a smooth batter.
When that’s done, place a cake ring (26cm) on a baking sheet lined with baking paper, pour the dough into the cake ring, smooth down evenly & bake for 15 minutes in the preheated oven, then get the cake out of the oven & allow to cool completely.
…for cream filling & mole cake:
Place 400 milliliters of cream, 2 heaping tablespoons of vanilla yogurt, 1 heaping tablespoon of sour cream & 2 sachets each of vanilla sugar & cream stabilizer in a large mixing bowl & beat until stiff with a mixer for 2 – 3 minutes. Finally fold in 100 grams of dark chocolate shavings and then allow to chill in the fridge until further use.
Use a tablespoon to cut out the cooled sponge cake about 1 cm deep, leaving a 1 – 2 cm wide edge. Next top the cake with the strawberries & cover everything with the prepared stracciatella cream, then smooth out until you get a little “cream mound”.
Finally crumble the dough leftovers in a separate bowl & gently press on the cream to give the cake a “molehill look”. Then cool the done mole cake in the fridge until servings or dish up immediately. Have fun baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):