Embark on a baking adventure with these Mini Molehill Cakes, a delightful rendition of the classic Turkish köstebek pasta. These charming cakes feature a soft, cocoa-enriched sponge filled with a creamy banana and chocolate custard. Topped with crumbled cake to mimic the look of a molehill, these mini cakes are as whimsical as they are delicious, perfect for a playful twist on a traditional dessert.
Why You’ll Love This:
These Mini Molehill Cakes are a treat for both the eyes and the palate. The combination of banana and chocolate nestled within a tender chocolate sponge offers a sweet and comforting flavor profile. The creamy custard filling, enriched with a hint of vanilla, provides a luxurious texture that complements the soft cake. This recipe is a wonderful way to make baking a fun and interactive experience, especially when decorating each mini cake to your liking.
Perfect Occasion:
Ideal for children’s parties, family gatherings, or as a delightful snack for afternoon tea, these Mini Molehill Cakes will surely impress. Their individual serving size and enchanting appearance make them perfect for celebrations or as a special treat to brighten any day.
Decoration Tips:
For a festive touch, you can top these cakes with additional chocolate chips, banana slices, or a drizzle of chocolate sauce. Sprinkles or edible glitter can add a fun element, making these cakes even more appealing to children and adults alike. Consider using mini flags or decorative picks for a themed party.
Ingredients:
For the Sponge:
- 4 eggs
- 1 cup (200ml) sugar
- 1.5 cups (300ml) milk
- 1 cup (200ml) vegetable oil
- 3 cups (420g) flour
- 3 tablespoons cocoa powder
- Baking powder
- Vanilla extract
For the Cream:
- 4 cups (800ml) milk
- 1 cup (200ml) sugar
- 1 cup (140g) flour
- 3 tablespoons cornstarch
- 1 tablespoon butter
- Vanilla extract
- 1 packet whipped cream powder
- 3 bananas, sliced
- 1 bowl of chocolate chips
- Prepare the Cream: In a saucepan, combine milk, sugar, flour, and cornstarch. Stir until homogenous. Cook over medium heat, stirring continuously until it boils. Add butter and stir until melted. Remove from heat, stir in vanilla, and cover with plastic wrap touching the surface to prevent a skin from forming. Chill overnight.
- Make the Sponge: Preheat the oven to 170°C (338°F). Beat eggs and sugar until fluffy. Mix in oil and milk. In another bowl, combine dry ingredients and sift into the wet mixture. Stir until just combined. Pour into a greased baking tray and bake until a toothpick comes out clean. Do not overbake as the sponge will dry out quickly.
- Assemble the Cakes: Once cooled, use a cup to cut the sponge into 25 rounds. Crumble the remaining sponge pieces. Whip the chilled cream with whipped cream powder until stiff, then fold in sliced bananas and chocolate chips. Pipe or spoon the cream onto each sponge round, then sprinkle with crumbled cake to cover.
- Decorate: Customize each mini cake with additional toppings like banana slices or chocolate chips.
Enjoy these delightful Mini Molehill Cakes, where every bite is a perfect harmony of chocolate, banana, and creamy custard!
