After a long hiatus, we’re diving back into the world of baking with a classic that stands the test of time: the Molehill Cake. This dessert, a cherished memory revived from a friend’s mother’s kitchen, combines the comfort of homemade cake with the richness of chocolate and the freshness of bananas. It’s a recipe that brings back the essence of shared moments and timeless flavors.
Why You’ll Love This:
The Molehill Cake is a testament to the beauty of simplicity in baking. With its moist chocolate cake base, layered with fresh bananas and topped with a rich chocolate ganache, this cake is a blend of textures and flavors that will tantalize your taste buds. The addition of a creamy frosting and chocolate pieces adds the perfect finish, making every bite a delightful experience.
Perfect Occasion:
This cake is ideal for gatherings, family dinners, or as a special treat to celebrate friendships. It’s a showstopper that not only looks impressive but also brings a sense of nostalgia and warmth to any table. Whether you’re reminiscing about the past or creating new memories, the Molehill Cake is perfect for any occasion.
Decoration Tips:
For an extra touch of elegance, consider garnishing the cake with chocolate shavings or cocoa powder. Fresh berries can also add a pop of color and a slight tartness that complements the sweetness of the cake. If you’re feeling creative, a drizzle of caramel or a sprinkle of edible gold dust can elevate the presentation to a whole new level.
For the Cake:
- 2 eggs
- 1 cup of granulated sugar
- 1 cup of milk
- 1 cup less 2 tablespoons of vegetable oil
- 2 cups of flour
- 2 tablespoons of cocoa powder
- 1 packet of vanilla powder
- 1 packet of baking powder
For the Cream:
- 1 box of cream
- 1 packet of whipped cream powder
- Chocolate pieces
Additionally:
- 4-5 bananas
- 1 cup of milk + 1 teaspoon of instant coffee (for moistening the cake)
- 3.5 oz of cream
- 2.8 oz of chocolate
Instructions:
- Beat eggs and granulated sugar until well combined. Mix in the remaining cake ingredients and beat briefly.
- Pour into a 20 cm cake pan and bake in a preheated oven at 347°F until done.
- Once the cake has cooled, hollow out the center, leaving a margin around the edges. Moisten with coffee-infused milk.
- Place bananas in the hollowed-out center.
- For the ganache, heat 3.5 oz of cream and then mix in 2.8 oz of chocolate. Pour this over the bananas and let cool.
- For the cream, whip the box of cream with the whipped cream powder until stiff. Fold in chocolate pieces.
- Spread the cream over the bananas, creating a dome shape.
- Crumble the reserved cake pieces and cover the cream dome with them. Chill in the fridge before serving.
Enjoy!
