Czech Mole Cake

Czech Mole Cake

Mole Cake is a popular Czech dessert from the ’90s which got its name based on the pile of dirt that mole will usually leave in the garden. This recipe is a gluten-free and dairy-free version of the original mole cake. This cake, with the combination of bananas and coconut cream, is perfect for celebrations or family gatherings.

In this post, I will show you a quicker version of the mole cake using a gluten-free cake mix for the cake base. You can, of course, bake the base from scratch if you wish. I like Open Nature’s gluten-free chocolate cake and cupcake mix, but you can use other brands with the same success. Mix the content of the box with milk or water, butter, and eggs. Use an electric mixer to mix all of the ingredients together and bake the cake in a 9-inch cake pan (I am using a springform cake pan). I always grease the sides of the cake pan with a little bit of butter or coconut oil and put a sheet of parchment paper on the bottom of the pan. After the cake base is baked, let it cool down for a little bit.

Once the cake is cool enough, use a big spoon to cut out the center of the cake and leave about one inch of cake on the sides and on the bottom. Save the cake crumbs as we will use them later to make the cake look like a mole dirt pile.

In the next step, add bananas to the bottom of the cake. I like to cut bananas in half because they sit better on the cake surface but you can also leave bananas whole. If you wish, you can substitute bananas with other types of fruit such as strawberries or mix multiple types of fruit together.

Now, prepare the coconut cream filling. Chill the coconut cans overnight in the refrigerator and separate the coconut cream from the coconut water. Using the electric mixer, whip the coconut cream in a chilled bowl. Add some vanilla pudding powder into the mix to make the coconut cream thicker and add some chocolate flakes into it. To make the chocolate flakes, put chocolate chips into a food processor (I am using my Nutribullet) and cut them into smaller flakes, or just use a knife instead of a food processor.

Top the cake and bananas with the coconut cream mix. You can try to make the shape of a half ball to mimic the mole dirt pile. In the end, use the leftover cake crumbs and sprinkle them all over the cake to cover all the coconut cream.

The final cake needs to be refrigerated for several hours.

 

Czech Mole Cake

Chocolate cake with bananas and coconut cream filling
Prep Time30 mins
Cook Time50 mins
Resting time3 hrs
Total Time4 hrs 20 mins
Servings: 10 portions

Ingredients

  • 1 package Open Nature gluten-free chocolate cake and cupcake mix
  • 2 eggs
  • 1/2 cup dairy-free butter
  • 1/2 cup dairy-free milk or water
  • 4 big bananas
  • 5 cans Coconut milk without guar gum
  • 1/4 cup Enjoy Life semi-sweet chocolate mini chips
  • 3 tsp Jell-O instant vanilla pudding

Instructions

  • Put coconut milk cans in the refrigerator overnight before starting the recipe to separate the coconut cream and coconut water.
  • Preheat oven to 350° F.
  • Prepare the cake base by mixing the Open Nature gluten-free chocolate cake and cupcake mix with two whole eggs, 1/2 cup of milk or water, and 1/2 cup of softened dairy-free butter. Mix with an electric mixer on low speed until well combined.
  • Bake the cake in a 9-inch cake pan at 350°F for approximately 50 minutes. Let cake cool down.
  • Once the cake is cool enough, using a big spoon cut out the center of the cake leaving 1 inch of the cake on the sides and on the bottom. This will make a space for bananas and coconut cream filling. Save the cake crumbs for later use.
  • Cut the bananas in half and put them in the cake.
  • Prepare chocolate flakes from chocolate chips using a food processor. Just add the chocolate chips to the food processor and cut until flaked or cut by hand with a knife.
  • Prepare coconut cream using previously refrigerated coconut milk cans. Separate the coconut cream from coconut water and put the coconut cream in a big chilled bowl. Mix the coconut cream with an electric mixer until creamy. Mix in 3 tbs of Jell-O instant vanilla pudding. Finally, add the chocolate flakes prepared in the previous step.
  • In the final step, sprinkle the saved chocolate cake crumbles all over the cake to cover the coconut cream filling. This will create the impression of a mole pile of dirt.
  • Refrigerate the cake for several hours before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating