Hope this works. There will be pictures of the process if you look for Maulwurfkuchen.
Ingredients Cake Mix
120g unsalted butter at at room temperature 100g light soft brown sugar
160g strong flour
2tbs cocoa powder
½tsp vanilla extract
pinch salt
3tsp baking powder
3 medium eggs
(150g)75ml whole milk
50g grated chocolateToppings
2 or 3 ripe bananas
600ml double cream
30g icing sugar
1tsp vanilla extract
100g (2x50g) Belgian milk chocolate grated
Instructions
Preheat oven to 160⁰C fan
Prepare a 24cm loose bottom or springform cake tin , with baking paper on the round bottom and by greasing the sides with butter. In a smaller bowl, sift together the flour, cocoa powder, salt and baking powder.In a mixer, beat the sugar and butter until creamy, 5 minutes. Add the eggs one at a time and beat until combined. Then add the vanilla extract. Gradually add in the flour mixture and the milk on low speed until the batter is just combined. The batter should be thick and hold its shape. Fold in the grated chocolate. Using a spatula, transfer the batter into the cake tin and distribute evenly. Bake on the middle shelf for about 25-28 minutes or until a wooden skewer comes out clean. Leave for 5 minutes to cool slightly. Remove the cake from the tin leaving the baking paper on the base in place and leave to cool on a cooling rack. Allow cool completely. To speed up this process, you could move it to a fridge. Now gently remove the middle of the cake, leaving about a 2cm rim and about 1cm of the bottom. Crumble the scooped out cake, briefly pulse blend it if necessary, and set aside. Peel the bananas into 1cm thick strips and lay flat side down onto the hollowed out cake. Combine the double cream, icing sugar and vanilla in a deep bowl and whisk until stiff. Fold in the 50g grated chocolate. Distribute cream mix evenly over the bananas (come all the way to the rim), forming a mound or dome. Sprinkle the crumbs, mixed with another 50g grated chocolate over the mound and gently press onto the whipped cream mound.
