German Chocolate Banana Cake Recipe (Maulwurfkuchen)

Method9 steps · about 2 hr

1. 1

   Step 1: Preheat the oven to 160°C /320°F. Line the base of a 23 cm /9 inch springform with parchment and grease its sides with the separate extra butter.

   Uses Extra butter as needed to grease springform sides

2. 2

   Step 2: Sift together the 150 g flour, 20 g cocoa powder and 1 tsp baking powder.

   Uses 150 grams all-purpose flour · 20 grams cocoa powder · 1 teaspoon baking powder

3. 3

   Step 3: Beat the 100 g room-temperature cake butter and 140 g cake sugar until creamy, about 5 minutes. Beat in the 2 eggs until combined. Gradually mix in the prepared dry mixture and 120 ml milk just until combined. The batter should be thick and hold its shape.

   Uses 100 g room-temperature butter for cake batter · 140 grams sugar · 2 eggs · 120 milliliters milk · sifted cocoa-flour mixture

4. 4

   Step 4: Transfer the prepared batter to the lined springform and spread evenly.

   Uses chocolate cake batter

5. 5

   Step 5: Bake on the middle rack for about 30 minutes until a toothpick inserted into the cake comes out clean. Loosen the edge with a knife, remove the springform ring and transfer the cake, still on its parchment base, to a cooling rack. Cool completely before adding cream.

   Bake Chocolate Cake · 30 minUses chocolate cake batter in springform

6. 6

   Step 6: Carefully scoop out the middle of the cake, leaving an intact bottom and a rim about 2.5 cm /1 inch wide. Crumble the scooped-out baked cake and reserve the crumbs for the final covering.

   Uses completely cooled chocolate cake

   
7. 7

   Step 7: Peel about 3 medium bananas and halve lengthwise. Lay flat-side down inside the hollowed cake, using enough to cover its base.

   Uses hollowed cooled chocolate cake base · About 3 medium bananas to cover the hollowed cake base

8. 8

   Step 8: Whip the 500 ml heavy cream with 25 g powdered sugar and 1 tsp pure vanilla extract until stiff. Fold in the 50 g chocolate sprinkles. Spread over the bananas all the way to the cake rim, shaping the cream into a mound.

   Uses banana-filled chocolate cake base · 500 milliliters heavy whipping cream · 25 grams powdered sugar · 1 teaspoon pure vanilla extract · 50 grams chocolate sprinkles

9. 9

   Step 9: Cover the cream mound with the reserved cake crumbs, pressing gently to adhere. Leave plain or add optional ready edible marzipan decorations. Refrigerate until serving. Cut into 12 slices.

   Uses banana-and-cream cake mound · reserved baked chocolate cake crumbs · Ready edible marzipan decorations, optional