Today I have a mole cake. Why? Clearly, because I have not had it on the blog yet and because it is today “All you need is…. about homemade, that is, “homemade” goes. We dedicated ourselves in a big group to all the bags, baking mixes, ready meals and canned ravioli in this world and we show you how you can make it easy (and when in doubt much better!) Yourself! Hence the classic from me today Mole cake with raspberries, but not as Dr. O de B’s baking mix…. 🙂
I really want to see the contributions of my colleagues, there are such great recipes, really incredible. You will surely like it a lot, for example you can make gourmet Bordelaise steaks, fish sticks or Köttbullar yourself in the future, that’s great! You can find all the wonderful recipes linked below in my post!
So, and now to my mole cake: it is the very classic variant of the chocolate cake, filled with cream and as a fruit I opted for raspberries because it is raspberry season. The cake is often combined in a very classic way with bananas, but also very often with strawberries. Just take what you like the most, actually I find the variant with raspberries very tasty and fruity, but as you know, I am addicted to raspberries
If you are looking for more classics, you might as well stop by my world’s best marble cake or my delicious cream cheese cake!
Fruity mole cake with raspberries
For a removable mold with a diameter of 24 cm:
100g soft butter
120g sugar
1 pinch of salt
2 eggs
150 g of flour
30 g of cocoa
1 teaspoon baking powder
75 ml milk
Filling:
300 g raspberries
400 ml of cream (preferably 35%)
2 packets of Bourbon vanilla sugar
1 packet stabilizing cream
50 g of chocolate flakes
Cover the bottom of the removable pan with parchment paper. Preheat the oven to 180 ° C (fan oven to 160 ° C).
Put the butter, sugar and a pinch of salt in a bowl and beat with a hand mixer for 5 minutes until creamy white. Gradually add the eggs and stir quickly. Mix the flour, cocoa and baking powder and add alternately with the milk.
Place the dough in the removable pan, flatten it and bake in the preheated oven for about 30 minutes (do a bar test).
Let cool on a wire rack for at least an hour.
Remove the cake base from the mold, peel off the greaseproof paper and place the base on a cake plate. Scoop about 2 cm deep in the middle with a spoon, leaving a border of approx. 2 cm. Crumble the dough in a bowl.
Sort the raspberries. Beat the cream until stiff, add the vanilla sugar and the cream hardener and then carefully add the chocolate flakes. Spread the raspberries on the base of the cake, then spread the cream on top in a dome shape. Sprinkle with crumbs and refrigerate until ready to serve.
Here are the great contributions from my colleagues:
Foodist Fish Sticks with Spinach and Mashed Potatoes
Tortellini Möhreneck with cashew tofu filling in spicy tomato sauce
Jankes * Soulfood Vegetable Ravioli in Tomato Sauce
Ina Is (s) t Nasi Goreng with chicken
Blog gourmet teapot baguette with mushrooms (vegan)
Linal Baking Heaven Marble Brownies
US Culinary American Pancake Batter Mix
Gingerbread Nest Tomato Cream Soup with Stewed Tomatoes
Cooking dream & somersault ravioli with tomato sauce
Vegan apple and three asparagus cream
ninimarie Spaghetti alla Napoletana
Tarte au Chocolat cooking moments
pastasciutta.deTiefkuehl-Roesti
Verena’s blog Swedish beautiful things Köttbullar
evchen cooks chicken nuggets and potato wedges
chili con carne cinnamon rings
My Wonderful Chaos Dark Sauce – Powder Free
Gourmet SavoryLens Steak in a Crispy La Bordelaise Layer
Onion Soup with Bread and Wine – Baked French Recipe with Cheese
S-KücheInstant Ramen Soup – Homemade with lots of umami
Cooking with Diana Vegetable Powder
Printable recipe for raspberry mole cake
To press
Fruity mole cake with raspberries
Simple and fast recipe of the classic mole de mole with raspberries, strawberries, bananas or whatever you like the most
- Preparation time: Twentieth
- Time to cook: 30
- Total Time: 50 minutes
- Category: pie
- Method: to bake
- Kitchen: German
Scale1x2x3x
ingredients
For a removable mold with a diameter of 24 cm:
100 grams soft butter
120 g sugar
1 pinch of salt
2 Eggs
150 g Flour
30 g cocoa
1 Teaspoon baking powder
75 ml of milk
Filling:
300 g Raspberries
400 ml of cream (if possible 35 %)
2 Bourbon Vanilla Sugar Package
1 Stabilizing cream pack
50 grams Grated chocolate
Cover the bottom of the removable pan with parchment paper. Preheat the oven to 180 ° C (fan oven to 160 ° C).
Put the butter, sugar and a pinch of salt in a bowl and beat with a hand mixer for 5 minutes until creamy white. Gradually add the eggs and stir quickly. Mix the flour, cocoa and baking powder and add alternately with the milk.
Place the dough in the removable pan, flatten it and bake in the preheated oven for about 30 minutes (do a bar test).
Let cool on a wire rack for at least an hour.
Remove the cake base from the mold, peel off the greaseproof paper and place the base on a cake plate. Scoop with a spoon about 2 cm deep in the middle, leaving a border of about 2 cm. Crumble the dough in a bowl.
Sort the raspberries. Beat the cream until stiff, add the vanilla sugar and the cream hardener and then carefully add the chocolate flakes. Spread the raspberries on the base of the cake, then spread the cream on top in a dome shape. Sprinkle with crumbs and refrigerate until ready to serve.
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I wish you something!
Andrea
