Welcome to the delightful world of Maulwurfkuchen vom Blech, or as I like to call it, “mole cake”! This charming German dessert is a chocolate lover’s dream come true. It’s not just a cake; it’s a nostalgic treat that many of us grew up with, often made for birthdays or special gatherings. The name comes from its unique appearance, resembling a molehill topped with fluffy whipped cream and chocolate shavings. Trust me, once you take a bite, you’ll be hooked! It’s incredibly easy to whip up and always impresses at any gathering. So, grab your apron and let’s dive into this sweet adventure together!
Ingredients List
To create the best Maulwurfkuchen vom Blech, you’ll need just a handful of simple ingredients, all of which come together to create that rich, chocolatey goodness we crave. Here’s what you’ll need:
- 200g flour: All-purpose flour works perfectly for this cake, giving it the right structure.
- 200g sugar: Granulated sugar will sweeten your cake beautifully.
- 200g butter: Use unsalted butter, melted to add richness and moisture.
- 4 eggs: These will help bind everything together and give your cake that lovely fluffy texture.
- 100g cocoa powder: Make sure it’s unsweetened cocoa powder for that deep chocolate flavor!
- 1 tsp baking powder: This will help the cake rise and get that perfect fluffiness.
- 500g whipped cream: Freshly whipped cream is key for that light and airy topping.
- 1 packet vanilla sugar: This adds a delightful vanilla flavor to the whipped cream. If you don’t have it, you can substitute with a teaspoon of vanilla extract.
- 100g chocolate shavings: For decorating, these will give your cake that gorgeous finishing touch and extra indulgence.
How to Prepare Maulwurfkuchen vom Blech
Now that we’ve gathered our ingredients, it’s time to dive into the fun part—making this delicious Maulwurfkuchen vom Blech! Don’t worry, I’ll guide you through each step so you can create this gorgeous cake with ease. Let’s get started!
Preheat and Prepare
First things first, you’ll want to preheat your oven to 180°C (350°F). This ensures the cake bakes evenly and comes out just right. While the oven is warming up, grab a baking sheet and grease it well with butter or line it with parchment paper. This will help prevent any sticky situations later on—trust me, no one wants a cake stuck to the pan!
Mix the Batter
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and eggs. I like to use a whisk for this part—it helps mix everything together nicely and breaks up any lumps. Once you’ve got a good blend, pour in the melted butter and mix until it’s smooth and creamy. You want a thick batter that flows easily but isn’t too runny. If it looks too dry, a splash of milk can help bring it together!
Bake the Cake
Now, pour that luscious batter into your prepared baking sheet, spreading it out evenly. It should look rich and chocolatey—yum! Pop it into the preheated oven and let it bake for about 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma will be heavenly, filling your kitchen with chocolatey goodness!
Cool and Whip
Once the cake is baked, remove it from the oven and let it cool completely in the pan. This step is super important because adding whipped cream to a warm cake will just melt it away—oops! While the cake cools, it’s the perfect time to whip your cream. In a mixing bowl, beat the whipped cream with the vanilla sugar until it forms stiff peaks. You want it fluffy, not runny—so keep an eye on it!
Assemble and Decorate
Now comes the fun part! Once your cake is completely cool, spread that luscious whipped cream over the top, making it look all pretty and inviting. And don’t be shy with those chocolate shavings—sprinkle them generously on top for that perfect finishing touch. If you’re feeling adventurous, sliced fruits like strawberries or bananas can add a fresh twist to your Maulwurfkuchen vom Blech. It’s all about making it your own!
Why You’ll Love This Recipe
- Quick and Easy: This Maulwurfkuchen vom Blech comes together in just about 50 minutes, from mixing to baking, making it perfect for last-minute dessert cravings!
- Decadently Delicious: With rich chocolate flavor and a creamy topping, every bite is pure indulgence that will satisfy any sweet tooth.
- Great for Any Occasion: Whether it’s a birthday party, family gathering, or just a cozy night in, this cake impresses guests and loved ones alike.
- Customizable: Feel free to get creative! Add your favorite fruits, nuts, or even a drizzle of caramel for a unique twist.
- Feeds a Crowd: With 12 generous servings, you can easily share this delightful treat or save some for yourself—no judgment here!
- Simple Ingredients: You likely have most of these ingredients on hand, making this cake a go-to recipe when you’re in a pinch.
Tips for Success
To make sure your Maulwurfkuchen vom Blech turns out absolutely perfect, here are some handy tips I’ve learned along the way. Trust me, these little nuggets of wisdom can make all the difference!
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps create a smoother batter and better texture. No one wants a lumpy cake!
- Don’t Overmix: When combining your dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake instead of the light, fluffy texture we’re aiming for.
- Check for Doneness: Keep an eye on your cake as it bakes! Every oven is different, so start checking for doneness a few minutes before the recommended time. A toothpick should come out clean or with just a few moist crumbs.
- Cool Completely: I can’t stress this enough—let your cake cool completely before adding the whipped cream. If you skip this step, your cream will melt and slide right off. It’s all about that beautiful presentation!
- Whipping the Cream: When whipping your cream, use a cold bowl and beaters for best results. This helps the cream whip up faster and reach those lovely stiff peaks.
- Storage Tip: If you have leftovers (which is rare, but hey, it happens!), cover the cake with plastic wrap or store it in an airtight container in the fridge. This keeps it fresh and delicious for days!
Following these tips will help you create a stunning Maulwurfkuchen vom Blech that’ll leave everyone asking for seconds. Happy baking!
Storage & Reheating Instructions
After enjoying your delicious Maulwurfkuchen vom Blech, you might find yourself with some leftovers (if you’re lucky!). Storing it properly is key to keeping that lovely flavor and texture intact. Here’s how I do it:
- Refrigerate: Allow the cake to sit at room temperature for about 30 minutes before covering it. Once it’s cooled, cover it with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3-4 days. Just make sure to keep it away from strong-smelling foods—nobody wants their chocolate cake tasting like garlic!
- Freezing: If you want to save some for a later date, you can freeze individual slices. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe container. They’ll be good for about 1-2 months. When you’re ready to indulge, just let them thaw in the refrigerator overnight.
- Reheating: If you prefer your cake slightly warm, you can gently reheat it in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you might end up with a gooey mess! I actually love it cold, but a little warmth can really bring out that chocolate flavor.
By following these storage tips, you can savor your Maulwurfkuchen vom Blech even after the first indulgent slice! Enjoy every bite, no matter when you eat it!
Nutritional Information
When it comes to indulging in a slice of Maulwurfkuchen vom Blech, it’s always good to know what you’re treating yourself to! Here’s a breakdown of the estimated nutritional values for one slice of this delightful chocolate cake:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 100mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
- Protein: 4g
These numbers can vary a bit based on exact ingredients and portion sizes, but it gives you a solid idea of what to expect. So, go ahead and enjoy your slice (or two!) guilt-free, knowing it’s all part of the sweet joy of baking and sharing. Happy indulging!
FAQ Section
Can I use a different type of cream for the topping?
Absolutely! While whipped cream is traditional and super delicious, you can also use stabilized whipped cream or even cream cheese frosting if you want a different flavor profile. Just keep in mind that it will change the overall taste of your Maulwurfkuchen vom Blech.
What if I don’t have chocolate shavings?
No worries at all! If you don’t have chocolate shavings, you can chop up some chocolate bars or simply dust the top with cocoa powder. You could even sprinkle some crushed nuts or colorful sprinkles for a fun twist!
Can I make this cake gluten-free?
Yes! To make a gluten-free version of Maulwurfkuchen vom Blech, just substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your cocoa powder and baking powder are also gluten-free. It should work beautifully!
How can I make this cake ahead of time?
You can absolutely make this cake ahead! Bake it, let it cool completely, and then store it in the fridge without the whipped cream topping. Just add the whipped cream and decorations right before serving for the freshest taste!
What’s the best way to slice the cake?
To slice your Maulwurfkuchen vom Blech neatly, use a sharp knife that’s been dipped in hot water and wiped dry. This helps to cut through the whipped cream without squishing it down. Enjoy those perfect slices!
Master Maulwurfkuchen vom Blech in 5 Simple Steps!
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious German chocolate cake known as Maulwurfkuchen, which translates to ‘mole cake’.
Ingredients
- 200g flour
- 200g sugar
- 200g butter
- 4 eggs
- 100g cocoa powder
- 1 tsp baking powder
- 500g whipped cream
- 1 packet vanilla sugar
- 100g chocolate shavings
Instructions
- Preheat the oven to 180°C.
- Mix flour, sugar, cocoa powder, baking powder, and eggs in a bowl.
- Add melted butter and mix until smooth.
- Pour the batter into a greased baking sheet.
- Bake for 25-30 minutes.
- Let the cake cool completely.
- Whip the cream with vanilla sugar until stiff.
- Spread whipped cream over the cooled cake.
- Decorate with chocolate shavings.
Notes
- Ensure the cake is completely cool before adding cream.
- Store leftovers in the refrigerator.
- Can add fruit toppings for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: maulwurfkuchen, mole cake, German cake, chocolate cake
