Maulwurftorte

With its layers of decadent chocolate and creamy hazelnut filling, the Maulwurftorte, or “Mole Cake,” is a delightful German dessert that will impress your guests and satisfy your sweet tooth in the most scrumptious way. This cake is a true showstopper, perfect for special occasions or just to treat yourself to something indulgent. The combination of rich chocolate sponge cake, velvety cream, and crunchy hazelnuts create a harmonious blend of flavors and textures that will leave everyone craving for more.

**Ingredients:**

For the Chocolate Sponge Cake:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract

For the Hazelnut Filling:
– 1 cup toasted hazelnuts, finely chopped
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the Chocolate Frosting:
– 1 ½ cups semisweet chocolate chips
– 3/4 cup heavy cream
– 2 tablespoons unsalted butter

**Instructions:**

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of the pans with parchment paper for easy removal.

2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.

3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and no lumps remain.

5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

6. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. While the cakes are cooling, prepare the hazelnut filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the finely chopped toasted hazelnuts.

9. Once the cakes have cooled, place one layer on a serving plate. Spread the hazelnut filling evenly over the top.

10. Carefully place the second cake layer on top of the filling.

11. To make the chocolate frosting, place chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream and butter until it simmers. Pour the hot cream mixture over the chocolate chips and let it sit for a minute. Stir until smooth and glossy.

12. Pour the chocolate frosting over the top of the cake, allowing it to drip down the sides.

13. Refrigerate the Maulwurftorte for at least an hour to set the frosting before serving.

Enjoy this delightful Maulwurftorte with a cup of coffee or tea for a truly indulgent treat that will have everyone asking for the recipe. It’s a surefire way to impress your guests and satisfy your cravings for something sweet and satisfying.