Molehill cake delight: A perfect sheet dessert for 24

If you're seeking a tried-and-true recipe for Molehill Cake that lets you prepare up to 24 pieces of this delightful dessert, 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 Sheet 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 pan, but baking it on a large sheet is perfect if you want to entertain more guests.

The secret of this cake lies in its layers: a moist cocoa base, creamy whipped mass, and juicy bananas hidden under a layer of crumbled cake. The final result indeed resembles a molehill – hence its name. The version on a large sheet allows for cutting up to 24 servings, ensuring no one is left out, and each piece combines flavours and textures perfectly.

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

Ingredients:

For the cake:

• 1 cup of butter
• 1 cup of sugar
• 2 packages of vanilla sugar
• 4 eggs
• 2 3/4 cups all-purpose flour
• 1 package of baking powder
• 2 tablespoons of cocoa
• A pinch of salt
• 2/3 cup of milk

For the cream and filling:

• 150 g of dark chocolate
• 830 ml of 30% cream
• 2 packages of whipped cream stabilizer
• 2 packages of vanilla sugar
• 6 bananas

Preparation:

1. Preparing the cake

• Preheat the oven to 350°F (177°C) (top and bottom heat).
• Line a baking sheet measuring approximately 25 × 35 cm with parchment paper.
• Cream the butter with sugar and vanilla sugar until fluffy.
• Add the eggs one at a time, mixing continuously.
• In a separate bowl, mix the flour, cocoa, baking powder, and salt.
• Gradually add the dry ingredients to the egg mixture, alternating with milk.
• Transfer the mixed batter to the sheet, 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 stabilizer 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 2 cm edges.
• Crush the removed cake and set aside for later.
• Peel the 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 refrigerator for at least 2 hours to allow the flavours to blend well.
• Cut into 24 portions and enjoy this delicious dessert!

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