Mole Cake

1. Preheat the Oven

Preheat the oven to 180°C (350°F) and prepare a 26 cm (10″) diameter round cake tin. Line the bottom with baking parchment for easy removal.

2. Prepare the Base

In a large mixing bowl, cream together 125 grams of unsalted butter and 120 grams of caster sugar. Beat them at medium-high speed until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, sift together 150 grams of plain flour, 2 tablespoons of baking cocoa, 2 teaspoons of baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Mix just until the batter is smooth, and the ingredients are well combined.

Using a spatula, gently fold in 50 grams of chopped chocolate until it is evenly distributed throughout the batter. Then pour the batter into the prepared baking tin and spread it out evenly.

3. Bake

Bake the cake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, let the cake cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.

4. Cook the Raspberries

Place 350 grams of raspberries in a saucepan with two tablespoons of sugar (adjust depending on the sweetness of the berries). Cook them over medium heat until they begin to break down and release their juices.

Dissolve 2 teaspoons of cornstarch in a little cold water (about 1-2 tablespoons). This will prevent lumps from forming. Stir in the raspberries and continue to cook, stirring constantly, until the mixture thickens and becomes glossy. This should only take a few minutes.

Let the raspberry mixture cool completely before incorporating it into the cake.

5. Prepare the Filling

For the filling, prepare 12 grams of gelatin powder according to the package instructions. Typically, this involves sprinkling the gelatin over a small amount of water. Set it aside.

In a large mixing bowl, pour 600 millilitres of whipping cream. Add 50 grams of icing sugar to the cream. You can adjust the amount of sugar to your desired level of sweetness. Using an electric mixer, beat the cream and sugar together until stiff peaks are reached. This takes approximately 3-5 minutes. The cream should be thick and hold its shape when the beaters are lifted. Stir in the prepared gelatin until fully incorporated, then fold in the grated chocolate.

5. Hollow the Cake

Once the cake has cooled completely, use a spoon to hollow it out. Carefully scoop out the centre of the cake, leaving a margin of approximately 1 cm (0.4″) along the outside. You want to create a hollowed area within the cake. As you scoop out the cake, collect the resulting pieces in a separate bowl and crumble them. These crumbled pieces will be used later to cover the cake.

6. Assemble the Cake

Place the hollowed-out cake layer on a serving plate. Distribute the raspberry mixture evenly on the hollowed base.

Pour a small portion of the whipped cream mixture onto the raspberries and smooth it so that the raspberries are completely covered.

Pour the remaining whipped cream mixture over the top, forming a dome shape. Smooth it out as you go and make sure the dome is stable.

Finally, take the reserved cake crumbs and gently press them onto the cream dome, covering it completely.

7. Serve

Place the cake in the refrigerator for 2-3 hours to allow the filling to set. Once the Mole Cake has cooled, slice, serve, and enjoy.

Tips for Perfect Mole Cake

Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before you begin. This allows them to mix better, resulting in a cake with a better consistency.

Creaming Butter and Sugar: Beat the butter and sugar until fluffy. This step incorporates air into the batter, resulting in a proper rise.

Hollowing the Cake: Be careful when hollowing out the cake to avoid cracking the outer shell. You want the structure to remain intact to hold the filling.

Pressing the Crumbs: Apply the cake crumbs gently but firmly to ensure they stick to the whipped cream dome without falling off.

Storage Suggestions

Refrigerator: Since the cake contains whipped cream and raspberries, it needs to be stored in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from absorbing odours from the refrigerator. The cake stays fresh for about 2-3 days.

Freezer: If you want to keep the cake longer, you can freeze it, although this may slightly change the texture of the whipped cream. To freeze the cake, place it in the refrigerator for a few hours to firm up. Then wrap the cake tightly in cling film and store it in an airtight container or large freezer bag. When you’re ready to enjoy the cake, let it thaw in the refrigerator overnight.

Variations

Coffee-Infused Base: Soak the hollowed-out cake base with a mixture of strong coffee and a dash of coffee liqueur.

Mascarpone Cream: Replace the whipped cream with a mixture of Mascarpone cheese, whipped cream, and a little sugar, similar to the tiramisu filling.

Mixed Berries: For a colourful and flavourful version, use a mix of fresh berries such as strawberries, blueberries, and blackberries instead of just raspberries.

Related Recipes

Looking for more simple and delicious recipes with raspberries? Check out these recipes:

Chocolate Raspberry Bars

No-Bake Raspberry Cheesecake

Raspberry Cheesecake Bars

Conclusion

With its rich, chocolatey base and creamy raspberry filling, this Mole Cake is sure to be a hit at any gathering. The cake’s distinctive dome shape combined with the crumbly topping makes it a stunning dessert that is pleasing to both the eye and the palate. Serve it chilled for a refreshing treat that suits any occasion.