This German „Mole Cake“ is a delicious Banana Cream Chocolate Cake which is quick and easy to make. It’s made of a soft Chocolate Crumble Cake and filled with bananas, whipped stracciatella cream and cherry compote.
Preheat oven to 355°F (180°C) and grease a 7,9/8,7-inch (20/22-cm) round baking tin.
Mix soft vegan butter with the sugar and mashed banana until creamy using an electric hand mixer.
In a small cup, stir baking powder into apple cider vinegar. Set aside.
Combine flour, cornstarch, cocoa, and salt in a bowl. Add the butter-sugar-banana cream and, gradually, add non-dairy milk along with the baking powder vinegar mixture, stirring to combine. (Add a little more milk, if needed).
Fill the dough into the greased baking tin and bake for about 35 minutes, or until an inserted toothpick into the middle of the cake comes out almost clean. Allow to cool afterwards.
Once cooled, gently scoop out the center of the chocolate cake using a tablespoon, leaving a 0,4-inch (1-cm) bottom and 0,6-inch (1,5-cm) rim. (To make sure you create an even rim, slightly scratch a circle inside the cake with a knife before scooping out).
Crumble the scooped out cake in a bowl and set aside for the topping later.
Banana Cream Filling
Beat cream with an electric hand mixer on high speed for about 1 minute. Add powdered sugar, cream stabilizer, and vanilla and continue beating until stiff. Carefully, fold in shredded chocolate using a spatula. Refrigerate until ready to use.
Peel the bananas and cut them in a half lengthwise. Place on the scooped out cake and, optionally, also spread over cherry compote (or other fruits).
Add the whipped cream on top and spread to form a pile. Cover the cream with the scooped out cake crumbs and press down gently.
Let the cake chill at least 2 hours in the fridge before serving.