Mole’s Mound

_{A tasty and visually impressive dessert, perfect for holidays and special occasions, is a handmade mole mound. I cordially invite you to try my proven recipe for a delicious chocolate cake and an easy cream recipe.}

_{Ingredients for chocolate cake}

• _{about 3/4 cup of sugar (160 g),}
• _{about 3/4 stalk of oil (160 g) and 1,}
• _{5 cups of wheat cake flour or all-purpose flour (240 g).}
• _{0.5 cups (125 ml) of water}
• _{3 tablespoons of dark cocoa powder}
• _{Six small eggs or five huge eggs}
• _{about 0.5 cups of sugar and 130 g of baking soda and powder}

_{Ingredients of chocolate cream}

• _{750 ml of heavy cream 36%, or almost 2.5 cups}
• _{50 grams (about 3 teaspoons) of powdered sugar}
• _{Dark or dark chocolate, 50–60 g}

_{Additional components}

• _{At least four medium-sized bananas}
• _{Two tablespoons of lemon juice}

_{Mole Mound Cake}

_{My glass is 250 milliliters. Store the whipped cream in the refrigerator to keep it cool.}

_{In order for the remaining ingredients to reach room temperature, they must be removed from the “fridge” first.}

_{Baking tin: I used a 26 cm diameter cake tin with removable sides. This recipe also works for a larger cake tin, e.g. 28 cm in diameter.}

_{When preparing the chocolate cake, place the middle rack in the oven, set the temperature to 175 degrees and bake for about 60 minutes.}

_{The basis for calculating calories were the ingredients I used. So this is an estimated calorie count based on the ingredients I used in the recipe. I also encourage you to read this entire post before you start making your mole mound cake so that you are ready for the next steps, which include preparing the cake.}

_{Mound of Mole recipe}

_{First, bake the chocolate cake. For this dish I used a proven cake recipe, which can be found in the recipe for currant cake. You don’t even need to soak the dough, because thanks to this fantastic recipe it turns out fluffy and moist.}

_{Fill the pot halfway with half a glass of tap water and about 3/4 of the olive oil, i.e. 160 grams of delicately flavored olive oil. Add three (not heaped) teaspoons of cocoa powder and about 3/4 cup (160 grams) of sugar, e.g. fine raffinate.}

_{Heat everything on medium heat for a few minutes, stirring the mixture all the time.}

_{It is possible to boil the ingredients. It should dissolve the sugar. Once boiling, remove from heat and leave the pot to cool completely.}

_{The eggs need to cool completely before you start beating them with the sugar until light and fluffy. Half a cup of powdered sugar should be placed in a larger glass or metal dish. Contains 130 grams of sugar.}

_{Add five large eggs or six mini eggs. Using a mixer on high speed, beat the eggs and sugar until the sugar is completely dissolved in the mixture.}

_{After whipping, the mixture should be light and fluffy. Whipping may take up to ten minutes. Pour the entire contents of the pot into the fluffy egg mixture and gently mix both mixtures.}

_{Finally, add an additional 1.5 cups (240 grams) of cake flour or all-purpose flour sifted through a teaspoon of baking soda and baking powder. Using a spatula, mix the dough thoroughly until all ingredients are combined.}

_{Line a 26 cm diameter cake tin with parchment paper; use longer strips of parchment paper to line the sides as well. Add the batter in one pour.}

_{Place the cake tin in the oven and preheat it well. Choose between top and bottom baking; preheat the oven to 175 degrees; bake for about 60 minutes on the middle shelf. After about 55 minutes, check whether the cake is baked.}

_{After carefully opening the oven door, insert a wooden skewer into the center of the cake. When the toothpick comes out clean, the cake is ready. Remove from the oven “just to be sure” so as not to over-dry the cake.}

_{Once the cake has cooled, cut off the entire top. Place the crumbled cake on top of the cream mixture, creating a cake top about 3cm high. Set the cut dough aside for later.}

_{Gently remove a small amount of dough to a depth of about 1 cm, for example using a small spoon or short knife. On the other side, leave a free edge or a 2 cm wide edge.}

_{Place a few peeled bananas in the resulting cavity and sprinkle with lemon juice. Cut the bananas as needed, so that as many as possible will fit into the cavity.}

_{Pour the very cooled cream into a tall container (you can freeze it for another 20 minutes before whipping). The 36% cream will be present in 750 ml. Immediately add about 50 grams of powdered sugar.}

_{Start by whipping the cream at a slower speed to avoid spilling it all over the kitchen. When the mixture begins to thicken slightly, increase the speed to maximum. In this way, whip the cream until it begins to stiffen. It may take one minute, a little longer, or maybe less.}

_{Avoid over-whipping the cream as it will start to boil and separate into the butter nka and butter. The fat content of the cream, its temperature and the power of the mixer all affect how quickly you can achieve flawlessly hard cream.}

_{Add about 50-60 grams of grated black or dark chocolate to the stiffly whipped cream (milk chocolate works equally well). Maybe there will be larger holes on the grater, but I like the smaller ones. Using a spatula, carefully combine the cream and chopped chocolate.}

_{Tip: If you use 36% cream, you do not need to add fix cream or gelatin.}

_{If you want to use the 30% cream, increase the amount of cream by a maximum of 5 grams or by 3 sachets of fix cream or 30 grams of glucose powder.}

_{Place the grated chocolate whipped cream on top of the banana cake. Initially, try to squeeze it into every available gap between the dough and the bananas, and then start building a mound. Form a semicircle with the whipped cream. Use a spatula to level it.}

_{Using your hands, crumble the dough (from the cut top) and start placing it on the semicircle of whipped cream. Gently “pat” the crumbled dough.}

_{To hide the whipped cream, line the entire outside of the mound with it. I suggest eating the cake right away if you have something left to eat. It tastes great.}

_{Once the mole mound is ready, refrigerate it for at least three hours or possibly overnight before serving. Keep your mole mound cake in the fridge under a lampshade. Take them out just before serving. It will retain its flavor and freshness for three to four days.}

_{Sometimes I use peaches or canned blueberries instead of bananas. When in season, I plant raspberries, strawberries and forest berries.}

_{Enjoy your meal.}