Mole Cake

Today it’s time for another new recipe. I especially love this recipe for two reasons: 1. This cake tastes absolutely delicious, and 2. I got the recipe from Ursula, a friend from Germany who has grown very fond of the Gastein Valley in recent years.

250 g margarine or butter
250 g sugar
1 package vanilla sugar
6 eggs
100 g flour
1 package baking powder (the small one with just a few grams, for “normal” households)
25 g cornstarch (Maizena)
100 g ground hazelnuts
100 g grated chocolate (I always just melt it on the stove—it’s easier)

Mix all the ingredients into a batter (beat the eggs with the sugar until fluffy, add the vanilla sugar, cornstarch, nuts, and chocolate, and finally, add the flour and baking powder one spoonful at a time) and bake at 175 degrees Celsius (convection) for 50 minutes. Grease the cake pan and dust it with breadcrumbs or flour.

Let the cake cool, then hollow it out (leaving the sides and bottom intact and scraping out everything else with a spoon). Crumble the removed cake with your hands. Set aside one cup of crumbs.

Whip 3 cups of whipping cream with 2 packages of whipping cream stabilizer until stiff, then mix in breadcrumbs and 2 tablespoons of cocoa powder. (Instead of whipping cream, you can also use 1–2 Quimic and 1 cup (250 ml) of cream),

Pour the mixture into the hollowed-out cakes and cover with the breadcrumbs you set aside. Then chill! Before serving, you can sprinkle the cake with powdered sugar.

The cake is very moist and stays fresh for several days. It actually tastes even better if you let it sit in the refrigerator for a day, because that gives the flavors time to meld.

Good luck and above all, enjoy your meal!

Your farm lady Katharina from Zittrauerhof