Molehill cake delight: 24 servings for a perfect weekend bake

If you are looking for a tried-and-true recipe for Molehill Cake that allows you to prepare up to 24 pieces of this sweet treat, you’ve come to the right place. Discover how easy it is to make and let your home be filled with the scent of chocolate and vanilla.

Molehill Cake on a large tray is the ideal dessert for family gatherings, parties, and celebrating with a larger group. The classic version of this popular dessert is usually prepared in a springform tin, but if you want to entertain more people, baking it on a large tray is spot on.

The secret of this cake lies in its layers: moist, cocoa base, creamy whipped mixture, and juicy bananas hidden under a characteristic layer of crumbled cake. The final effect indeed resembles a molehill – hence its name. The version on a large tray allows for cutting up to 24 servings, so no one is left out, and each piece is a perfect combination of flavours and textures.

If you are wondering how to make Molehill Cake on a large tray, here is a proven recipe that guarantees the perfect proportions of flavours and textures. Cocoa sponge cake, fluffy cream mixture, and sweet bananas create a delicious dessert.

Ingredients:

For the cake:

• 225g of butter,
• 225g of sugar,
• 2 packs of vanilla sugar,
• 4 eggs,
• 350g of plain flour,
• 1 pack of baking powder,
• 2 tablespoons of cocoa,
• a pinch of salt,
• 150ml of milk.

For the cream and filling:

• 140g of dark chocolate,
• 830ml of double cream,
• 2 packs of whipped cream stabiliser,
• 2 packs of vanilla sugar,
• 6 bananas.

Preparation:

1. Preparing the cake

• Preheat the oven to 180°C (top and bottom heat).
• Line a baking tray measuring approximately 25 x 36 cm with baking paper.
• Cream the butter with sugar and vanilla sugar until fluffy.
• Add eggs one at a time, mixing continuously.
• In a separate bowl, mix flour, cocoa, baking powder, and salt.
• Gradually add the dry ingredients to the egg mixture, alternating with milk.
• Transfer the mixed batter to the tray, smooth, and bake for about 30 minutes.
• Allow to cool after baking.

2. Preparing the filling

• Finely chop the chocolate.
• Whip the cream with vanilla sugar and stabiliser until it becomes stiff.
• Add the chopped chocolate and mix gently.

3. Forming the Molehill Cake

• Carefully hollow out the upper part of the cake with a spoon, leaving about 2cm edges.
• Crush the removed cake and set aside for later.
• Peel bananas, cut them lengthwise, and place them on the cake.
• Spread a layer of whipped cream over the bananas, forming a slight "hill."
• Sprinkle the whole cake with the crushed cake and gently press it down.

4. Cooling and serving

• Place the finished cake in the fridge for at least 2 hours to allow the flavours to blend well.
• Cut into 24 portions and enjoy a delicious dessert!

This is the perfect recipe for Molehill Cake on a large tray – spectacular, simple, and reliable. Each bite combines moist cake, fluffy cream, and sweet bananas.