Vegan Mole Cake (German Banana Cream Chocolate Cake)

I'm not a big fan of recipes with bananas. In fact, when I think about it, there are only three banana recipes in my repertoire, and I can hardly imagine another one ever being added. Banana curtain up for banana pancakes, banana bread, and a German banana cream chocolate cake, also called mole cake! If you've been waiting for a savory recipe, you can wait a long time because savory dishes with bananas are from hell for me. Well, maybe that's a bit of an exaggeration, but for me, bananas are an absolutely perfect snack that, as they are, doesn't need any further processing. And if I do, then only for these three recipes.

And bananas just make sense in mole cake. Embedded in a soft chocolate batter, surrounded by ice-cold cream with crunchy chocolate chips and decorated in a somewhat strange way with crumbled batter that is also supposed to look like a molehill. All right! You don't need any complicated utensils to prepare it and only need to show a little manual skill when you place the crumbled dough on your cream dome.

The ingredients are also straightforward. So there's really no reason to use a baking mix for this cake – even though we've probably all become familiar with these cakes thanks to this one well-known baking mix. If you would like to prepare part of the cake in advance, I recommend preparing the batter and cream the day before so that you only have to prepare it the next day. But your cake will also keep in the fridge for 3–4 days once it's ready. When shopping, make sure you find vegan cream to whip (not cooking cream!).