Mole Cake

Today it’s time for a new recipe again. I particularly like this recipe for two reasons: 1. This cake simply tastes incredibly delicious and 2. I got it from Ursula, a friend from Germany who has grown very fond of the Gasteinertal in recent years.

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

Process all ingredients into a sponge batter (beat eggs with sugar until fluffy, add vanilla sugar, Maizena, nuts, chocolate and finally spoon in the flour and baking powder) and bake at 175 degrees fan for 50 minutes. Grease the cake tin and dust with breadcrumbs or flour.

Let the cake cool, then hollow it out (i.e. leave the edge and base standing and scrape out everything else with a spoon). Crumble the removed dough with your hands. Set aside a cup of crumbs.

Whip 3 cups of whipping cream with 2 packets of cream stiffener until stiff and mix with the crumbs and 2 tablespoons of cocoa. (Instead of whipping cream, you can also use 1-2 Quimic and 1 x 250 ml cup of cream),

Put the mixture into the hollowed-out cake and cover with the reserved crumbs. Then refrigerate! Before serving, the cake can be dusted with powdered sugar

The cake is very moist and stays fresh for several days. It gets even better if it sits in the fridge for a day, as it can soak through nicely.

Good luck and above all, enjoy your meal!

Your farm lady Katharina from Zittrauerhof