Egg-Free Maulwurfkuchen Delight

Method

•  Preheat your oven to 160°C (320°F).
•  Place the Egg-Free Chocolate Cake Mix (V13331) and water in a mixing bowl.
•  Using a planetary mixer with the paddle/flat attachment, blend at slow speed for 1 minute.
•  Scrape down the sides of the bowl and mix at medium speed for 3 minutes.
•  Add the vegetable oil while mixing slowly at slow speed for an additional 1 minute.
•  Pour the batter into a greased and lined baking tin (use a tin with approximately 300 gm batter).
•  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
•  Allow the cake to cool completely.
•  In a mixing bowl, combine the Swiss Bake Whip Cream Powder and cold water.
•  Using a whisk attachment, whip at high speed for 5-6 minutes until stiff peaks form.
•  Gently fold in grated chocolate into the whipped cream until evenly distributed.
•  Refrigerate until ready to use
•  Once the cake is completely cooled, hollow out the center, leaving about a 1 cm border around the edge and a base at the bottom.
•  Crumble the removed cake pieces and set aside.
•  Slice the bananas and place them in the hollowed-out cake base.
•  Fill the hollowed center with the whipped cream mixture, mounding it slightly above the edge of the cake to create a dome shape.
•  Gently press the reserved cake crumbs over the whipped cream, covering it completely to resemble a molehill.

Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Sprinkle additional grated chocolate over the top for added texture and flavor.