Maulwurfkuchen vom Blech: The Ultimate Sheet-Pan Chocolate-Banana Delight

There’s something magical about the smell of chocolate cake wafting through the kitchen, especially when it’s tied to sweet childhood memories. For me, Maulwurfkuchen vom Blech (German Mole Cake from a Sheet Pan) isn’t just a dessert—it’s a memory of shared laughter, full plates, and simple joy. The name might sound whimsical, but once you bite into its soft, chocolatey crumb layered with bananas and fluffy cream, you’ll understand why it’s a classic at family tables across Germany.

Traditionally, Maulwurfkuchen is baked in a dome shape, resembling a molehill. But this sheet-pan version makes it more practical for serving a crowd—ideal for birthdays, school parties, or a Sunday get-together where second helpings are always expected. The light cocoa sponge, hidden banana halves, whipped cream swirled with chocolate flakes, and a crumble top make every bite feel both nostalgic and indulgent.

This recipe captures all the charm of the original cake while making it easy to prepare and even easier to share.

Why You’ll Love This Recipe

• Perfect for gatherings – Serves a crowd with ease, making it ideal for celebrations or events.
• Classic and comforting – Combines moist chocolate cake, ripe bananas, and a light cream filling.
• Easy to make ahead – Actually tastes better after a few hours in the fridge.
• Kid-approved – Sweet, fluffy, and just the right amount of chocolate—what’s not to love?
• A visual delight – The contrast of light cream and dark crumbs makes a beautiful presentation.

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INGREDIENTS YOU’LL NEED:

For the Chocolate Sponge:

• 225 ml sunflower oil
• 2 eggs (size M)
• 240 g sugar
• 1 packet vanilla sugar
• 380 g all-purpose flour (Type 405)
• 1 pinch of salt
• 1 packet baking powder
• 4 tablespoons cocoa powder
• 250 ml milk

For the Cream Filling:

• 600 g whipping cream
• 3 packets whipping cream stabilizer
• 2 packets vanilla sugar
• 100 g dark chocolate shavings
• 6 to 8 bananas (about 1.2 kg)

HOW TO MAKE Maulwurfkuchen vom Blech:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the sponge cake
Preheat your oven to 180°C (or 160°C with fan). Grease a deep baking tray (about 39 x 26 cm) and line it with parchment paper. In a large mixing bowl, beat together the oil, eggs, sugar, and vanilla sugar until smooth and pale. In a separate bowl, sift together the flour, salt, baking powder, and cocoa powder.

Gradually add the dry ingredients to the egg mixture, alternating with milk, and mix until you have a smooth, pourable batter. Pour the batter into the prepared tray, smoothing out the surface.

Step 2: Bake and cool
Bake the sponge in the middle rack for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely on a wire rack. This cooling time is essential before moving on to the next steps.

Step 3: Create the “molehill” effect
Once cool, carefully scoop out a 1 cm deep layer of sponge from the center, leaving a 1–2 cm border around the edges. Crumble the removed sponge into fine crumbs—these will be your topping.

Step 4: Prepare the filling
In a large bowl, whip the cream with the stabilizer and vanilla sugar until stiff peaks form. Gently fold in the chocolate shavings. This fluffy filling is the heart of the Maulwurfkuchen—it’s sweet, airy, and lightly textured from the chocolate bits.

Step 5: Assemble the cake
Peel the bananas and cut them in half lengthwise. Lay them cut-side down across the hollowed-out cake base in a single layer. Spoon the whipped cream mixture over the bananas and spread it evenly, forming a slight dome in the center.

Step 6: Add the crumb topping
Sprinkle the reserved chocolate sponge crumbs evenly over the cream, gently pressing them down so they stick. The result should resemble freshly dug earth—just like a molehill!

Step 7: Chill and serve
Refrigerate the cake for at least 1 hour before serving. This helps set the cream and lets the flavors meld beautifully.

HELPFUL TIPS

• For neater slicing, chill the cake overnight—this makes it firmer and easier to cut.
• You can swap the bananas for other fruits like strawberries or raspberries if you prefer a different flavor twist.
• Use a serrated knife to slice the cake cleanly without compressing the cream.
• Chocolate shavings can be replaced with grated chocolate or mini chocolate chips.

DETAILS

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 5 minutes (pluschill time)
• Yield: About 20–25 squares
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

NOTES

Store the Maulwurfkuchen vom Blech in the refrigerator, covered, for up to 2 days. It’s not ideal for freezing due to the bananas, which can become mushy when thawed.

NUTRITIONAL INFORMATION (per piece)

• Calories: ~210 kcal
• Carbohydrates: ~21 g
• Protein: ~3 g
• Fat: ~12 g

These values are approximate and can vary based on exact ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this cake the day before?
Absolutely! It tastes even better after resting in the fridge overnight.

Can I use plant-based cream?
Yes, there are many non-dairy alternatives that work well. Just ensure they whip properly and hold their shape.

Do I have to use bananas?
No—you can get creative. Sliced strawberries or canned cherries also pair well with the chocolate cream combination.

STORAGE INSTRUCTIONS

Keep the cake in the fridge, covered with plastic wrap or in an airtight container. Best enjoyed within 1–2 days. Avoid freezing.

Related Recipes:

If you liked this, you’ll definitely enjoy these other chocolatey or creamy delights:

• Apple Crisp Cheesecake Delight
• Brownie Cheesecake: The Perfect Fusion
• A Cozy Slice of Heaven: Chocolate Caramel Cake
• A Love Letter to Chocolate Strawberry Swirl Cheesecake

Conclusion

Maulwurfkuchen vom Blech is more than a dessert—it’s a celebration of simplicity, tradition, and flavor. Whether you’re reliving a childhood memory or creating new ones with your family, this cake brings comfort and smiles in every bite. Its balance of fluffy cocoa sponge, creamy filling, and sweet banana surprises makes it a timeless favorite worth baking again and again.