Mole Cake

Instructions

• 1
  Preheat the oven to 180⁠–⁠185 °C and line a round cake tin (⌀ 20 cm) with baking paper.
• 2
  Prepare the batter for the cake base: Separate the eggs into yolks and whites ⁠–⁠ place the yolks in a bowl and the whites in a taller mixing container. Then prepare a larger bowl, mix powdered sugar, Dutch cocoa, baking powder, semi-coarse flour, sunflower oil, milk, and yolks, and whisk the mixture into a smooth batter. Next, add a pinch of salt to the egg whites in the mixing container and beat them with a hand mixer on high speed for about 3 minutes to form stiff peaks. Carefully fold the beaten egg whites into the batter in the bowl.
• 3
  Pour the contents of the bowl into the lined cake tin, spread evenly across the bottom, and bake for 30⁠–⁠35 minutes at 180⁠–⁠185 °C.
• 4
  Remove the baked cake base from the tin and let it cool for at least 45 minutes.
• 5
  Cut a circle around the edge of the cooled cake base (about 1 cm from the edge) and hollow out the inside of the circle. Be careful not to damage the bottom of the cake base, as the cake would fall apart. Set the hollowed-out cake aside in a bowl.
• 6
  Prepare the filling: Pour the cream into a larger bowl and whip it to a stiff consistency using a hand blender with a whisk attachment. Carefully fold the quark into the whipped cream, add grated chocolate and powdered sugar to the mixture, and gently mix again.
• 7
  Peel the bananas, cut them lengthwise, and place them in the hollowed-out cake base. Spread the prepared filling over the bananas and smooth it with a spatula so that the cake resembles a domed hemisphere. Then crumble the hollowed-out cake over the entire surface so that the filling is not visible. Place the prepared cake in the refrigerator for at least 3 hours.
• 8
  After chilling, cut the cake into 12 portions and serve.