Molehill cake: A 24‑slice weekend dessert sensation

If you are looking for a tried-and-true recipe for Molehill Cake that yields 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 sheet is the perfect dessert for family gatherings, parties, and celebrations with a larger group. The classic version of this popular dessert is usually prepared in a springform pan, but if you want to entertain more people, baking it on a large sheet is ideal.

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

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

                  
• 5 oz of dark chocolate,
• 3 1/2 cups 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.
• Line a baking sheet measuring approximately 10 × 14 inches with parchment paper.
• Cream the butter with sugar and vanilla sugar until fluffy.
• Add 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 it out, 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 3/4 inch edges.
• Crush the removed cake and set it 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 flavors to blend well.
• Cut into 24 portions and enjoy a delicious dessert!

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