Chocolate Banana Cream Mole Cake with Cookie Crumb Topping
I have made this Chocolate Banana Cream Mole Cake several times, and the original method called for using the carved-out portion of the chocolate cake as the crumb topping. Although it gives the cake its traditional molehill appearance, I found that the cake crumbs dried out much too quickly. Crushed chocolate wafer cookies work much better because they stay fresh longer, add a rich chocolate flavour and create a slightly crisp texture against the soft banana cream filling. When using the reserved cake crumbs, I recommend crumbling them over the cake just before serving.
Short Description of the Recipe
This Chocolate Banana Cream Mole Cake is made with a moist chocolate cake base, layers of fresh banana and a generous mound of fluffy mascarpone whipped cream. Crushed chocolate wafer cookies are pressed over the top to create the cake’s classic molehill appearance. The cookie crumbs give it a deeper chocolate flavour and hold up better than the carved-out cake crumbs traditionally used.
Why It’s Good
The combination of chocolate, banana and vanilla cream is simple, but it works so well. The chocolate cake stays soft underneath, the bananas add natural sweetness and the mascarpone helps the whipped cream hold its rounded shape.
I have made this cake a few times, and the topping was the one part I wanted to improve. The original method used the cake removed from the centre, but I found those crumbs dried out fairly quickly. Crushed chocolate wafer cookies are easier, stay fresh longer and add a little bit of texture against the soft cream. It is rich, but not overly heavy. A small slice is usually just right.
When to Serve It
This Chocolate Banana Cream Mole Cake is a fun dessert for birthdays, family dinners, Easter, Mother’s Day or any casual celebration. Its rounded chocolate crumb topping makes it look a little different from an ordinary layer cake, so it always gets attention when it is brought to the table.
It is also a good make-ahead dessert. Assemble the chocolate cake, bananas and mascarpone cream earlier in the day, then add the crushed chocolate wafer topping shortly before serving for the best texture. Serve it well chilled with coffee or tea.
How to Make Chocolate Banana Cream Mole Cake with Cookie Crumb Topping
Preparing the Chocolate Cake Ingredients
Start by measuring the ingredients for the moist chocolate cake base, including cocoa powder, flour, sugar, eggs, butter, milk, vanilla and the leavening ingredients. Having everything measured before mixing makes this Chocolate Banana Cream Mole Cake much easier to prepare and helps prevent anything from being forgotten. The simple chocolate batter comes together quickly and bakes into a soft, sturdy cake that can hold the fresh bananas, whipped cream filling and chocolate cookie crumb topping.
Mixing and Baking the Chocolate Cake
Mix the batter for this Chocolate Banana Cream Mole Cake just until the ingredients are combined and no dry streaks of flour remain. The batter should look thick, smooth and richly chocolatey. Spread it evenly in the prepared springform pan and bake until the centre is set and a toothpick comes out with a few moist crumbs. Let the moist chocolate cake base cool completely before carving out the centre for the fresh bananas and whipped cream filling. A warm cake is much softer and can crumble too easily, so this cooling step really does make assembly easier.
Adding the Banana Filling
Once the chocolate cake base has cooled completely, carefully scoop out the centre while leaving a sturdy border and a thin layer of cake across the bottom. Arrange the peeled bananas closely together inside the hollowed cake, cutting a few pieces as needed to fill the smaller gaps. Packing the bananas snugly gives every slice of this Chocolate Banana Cream Mole Cake plenty of fresh banana flavour and helps support the whipped cream dome added on top. Use ripe but still firm bananas so they stay nicely shaped and do not become too soft inside the cake.
Finishing the Chocolate Banana Cream Mole Cake
Spoon the whipped cream filling over the bananas and shape it into a rounded dome, then cover the top with plenty of fine chocolate crumbs to create the classic molehill look. In this version, I used the reserved chocolate cake from the hollowed centre, gently crumbling it over the cream. It works well when the Chocolate Banana Cream Mole Cake is served soon after assembling, but the cake crumbs can dry out fairly quickly. For a topping that holds up longer, use crushed chocolate wafer cookies and add them shortly before serving. Press the crumbs on lightly so the cream stays fluffy and the finished cake keeps its rustic shape.
A Slice of Chocolate Banana Cream Mole Cake
Once sliced, this Chocolate Banana Cream Mole Cake reveals its soft chocolate cake base, fresh banana centre and thick layer of fluffy cream. The crumbled chocolate topping gives every bite a rich cocoa flavour and creates the rustic molehill appearance that makes this dessert so distinctive. It is creamy, chocolatey and not overly sweet. Serve the cake well chilled so the filling stays firm and the layers hold together neatly when cut.
Tips and Tricks
- Use chocolate wafer crumbs for a longer-lasting topping. The traditional Chocolate Banana Cream Mole Cake uses the cake removed from the centre as its crumb topping. I have made it this way a few times, but I find the loose cake crumbs dry out rather quickly. Finely crushed chocolate wafer cookies hold their texture better and give the cake an extra-rich chocolate flavour.
- Add reserved cake crumbs just before serving. When you prefer the traditional cake crumb topping, keep the carved-out chocolate cake in larger pieces inside an airtight container. Crumble it over the whipped cream dome shortly before serving. This helps stop the crumbs from becoming dry and stale.
- Do not add either topping too early. Chocolate wafer crumbs will gradually soften where they touch the cream, while cake crumbs may dry out when exposed to the air. For the best texture, finish the cake within a few hours of serving it.
- Crush the chocolate wafers fairly finely. A few small chunky pieces are nice, but crumbs that are too large may slide off the rounded cream filling. I usually crush the cookies in a sealed bag with a rolling pin. Less cleanup, too.
- Let the chocolate cake cool completely. A warm cake is fragile and much harder to hollow out neatly. It can also soften the banana and whipped cream filling. Give it plenty of time.
- Leave a sturdy cake border. When carving out the centre, keep about a 1-inch edge and a layer of cake across the bottom. Do not scoop too deeply. The chocolate cake base needs to support all those bananas and cream.
- Choose ripe but firm bananas. Very soft bananas can become mushy inside the cake. Yellow bananas with just a few brown spots give plenty of sweetness while still holding their shape.
- Keep the cream ingredients cold. Cold whipping cream, mascarpone and a chilled bowl make it much easier to create a thick cream filling that holds the classic molehill shape. Stop whipping once firm peaks form. Overmixing can make the cream grainy.
Variations
- Chocolate wafer crumb topping: Replace the reserved cake crumbs with finely crushed chocolate wafer cookies. They give this Chocolate Banana Cream Mole Cake a deeper chocolate flavour and do not dry out as quickly. Add them shortly before serving so they keep a little texture.
- Traditional cake crumb topping: Use the chocolate cake removed from the centre for the classic molehill look. Keep the carved-out cake in larger pieces inside an airtight container, then crumble it over the cream just before serving. I find this works much better than leaving the crumbs exposed for hours.
- Chocolate chip cream filling: Fold about ½ cup of mini chocolate chips or finely chopped dark chocolate into the whipped cream filling. The little chocolate pieces add texture without making the cream too heavy.
- Strawberry banana mole cake: Add a layer of sliced strawberries with the bananas for a fresh, slightly tart flavour. Pat the strawberries dry first so they do not make the filling watery.
- Peanut butter chocolate version: Beat 2–3 tablespoons of smooth peanut butter into the mascarpone cream. Chocolate, banana and peanut butter are always a good combination. Keep the amount modest so the filling still stays light.
- Extra-chocolate mole cake: Add mini chocolate chips to the cake batter or sprinkle chopped dark chocolate over the finished cookie crumb topping. A little goes a long way here.
- Lighter cream filling: Replace part of the mascarpone with additional whipped cream for a softer, lighter filling. It will not hold quite as firmly, so keep the cake well chilled before slicing.
- Individual mole cakes: Bake the chocolate cake in muffin cups, scoop out a small centre and fill each one with sliced banana and whipped cream. Finish with chocolate wafer crumbs just before serving. These are a little messy to assemble, but they are fun for parties.
Storage Tips
- Refrigerate the assembled cake. Keep the Chocolate Banana Cream Mole Cake covered in the refrigerator until ready to serve. A cake dome works well because plastic wrap tends to stick to the soft cream topping.
- Enjoy it within 2 days. This banana cream cake is best the day it is assembled, while the bananas are fresh and the whipped cream filling is firm. Leftovers can be refrigerated for up to 2 days, but the bananas will gradually soften.
- Store the topping separately when possible. For the best texture, refrigerate the cake without the crumb topping and add the crushed chocolate wafers shortly before serving. The cookie crumbs will slowly soften once they sit against the cream.
- Keep reserved cake in larger pieces. When using the carved-out chocolate cake for the traditional topping, place the pieces in an airtight container rather than crumbling them right away. Crumble them over the cake just before serving. I found that loose cake crumbs dried out much faster.
- Already added the crumbs? No problem. Cover and refrigerate the leftover cake as usual. The topping may become softer or a little dry by the following day, but the cake will still taste good.
- Freezing is not recommended. The completed chocolate banana cream cake does not freeze especially well because the bananas can become watery and the cream may lose its smooth texture after thawing.
- The chocolate cake base can be frozen separately. Wrap the completely cooled, unfilled cake tightly and freeze it for up to 2 months. Thaw it at room temperature before adding the bananas, cream filling and chocolate wafer topping.
Chocolate Banana Cream Mole Cake with Cookie Crumb Topping
Equipment
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small sharp knife
- Large spoon for hollowing the cake
- wire cooling rack
- Serving plate or cake stand
- Rolling pin and sealed bag for crushing chocolate wafers
- Food processor (optional)
- Offset spatula or back of a spoon for shaping the cream dome
Ingredients
Chocolate Cake
- 1¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar lightly packed
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs large and at room temperature
- ⅓ cup vegetable oil neutral-flavoured
- ½ cup sour cream at room temperature
- 2 teaspoons vanilla extract
- ½ cup brewed coffee hot
- ⅓ cup semisweet chocolate chips mini, optional
Banana Cream Filling
- 3 bananas ripe but firm - medium sized
- 1 cup mascarpone cheese cold
- 2 cups whipping cream cold
- ⅓ cup icing sugar
- 1½ teaspoons vanilla extract
- 1 pinch salt
Chocolate Cookie Crumb Topping
- 1½ cups chocolate wafer cookies finely crushed
- 2 tablespoons dark chocolate finely chopped, optional
Instructions
Prepare the Chocolate Cake
- Preheat the oven to 350°F. Grease a 9-inch springform pan or round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, whisk the eggs, oil, sour cream and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir just until most of the flour has been incorporated.
- Gradually pour in the hot coffee while whisking gently. The batter will become thinner and smoother. Fold in the mini chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–33 minutes, or until a toothpick inserted into the centre comes out with only a few moist crumbs attached.
- Let the cake cool in the pan for 15 minutes. Carefully remove it from the pan and transfer it to a wire rack. Cool completely before assembling the cake.
Make the Mascarpone Cream
- Place the cold mascarpone, icing sugar, vanilla and salt in a large chilled mixing bowl.
- Beat on low speed just until smooth. Do not overmix the mascarpone.
- Slowly pour in the cold whipping cream while continuing to mix on low speed.
- Increase the speed to medium-high and whip until the cream forms firm peaks and holds its shape. Stop mixing as soon as the cream is thick and stable.
- Refrigerate the cream while preparing the cake and bananas.
Hollow Out the Cake
- Place the cooled chocolate cake on a serving plate or cake stand.
- Using a small sharp knife, lightly mark a circle approximately 1 inch in from the outer edge of the cake.
- Use a spoon to carefully remove some of the cake from inside the marked circle. Leave the outside edge intact and keep at least a ½-inch layer of cake on the bottom.
- Save the removed cake for another use. It can be layered into dessert cups, turned into cake pops or frozen for later. It is not needed for this cookie crumb topping.
Assemble the Mole Cake
- Peel the bananas and slice them into thick rounds.
- Arrange the banana slices closely together inside the hollowed centre of the cake. Add a second partial layer where needed so the centre is nicely filled.
- Spoon approximately one-third of the mascarpone cream over the bananas, gently pressing it into the spaces between the slices.
- Add the remaining cream, shaping it into a tall, rounded dome. It does not need to be perfectly smooth. The cookie crumbs will cover it.
- Refrigerate the assembled cake for at least 1 hour so the cream can firm up.
- Shortly before serving, combine the crushed chocolate wafer cookies with the chopped dark chocolate, if using.
- Sprinkle and gently press the cookie crumbs over the entire cream dome. Work over a baking sheet or piece of parchment paper because the crumbs can get a little messy.
- Slice the cake with a sharp knife, wiping the blade between cuts for cleaner slices.
Notes
- Use ripe but firm bananas for this Chocolate Banana Cream Mole Cake. Very soft bananas can become mushy and release extra moisture into the cream filling.
- Let the chocolate cake base cool completely before hollowing out the centre. A warm cake is much more likely to tear or crumble.
- Leave about a 1-inch border around the cake and at least a ½-inch layer on the bottom. This gives the banana cream filling enough support.
- For a topping that stays fresh longer, use finely crushed chocolate wafer cookies instead of the reserved chocolate cake crumbs. They add a rich cocoa flavour and hold their texture better.
- When using the carved-out cake for the traditional topping, keep it in larger pieces inside an airtight container. Crumble it over the cake just before serving, since loose cake crumbs can dry out quickly.
- Add the chocolate cookie crumb topping shortly before serving for the best texture. The crumbs will gradually soften where they touch the whipped cream.
- Keep the mascarpone cheese, whipping cream and mixing bowl cold. Cold ingredients help the mascarpone whipped cream filling become thick enough to hold the rounded molehill shape.
- Do not overmix the mascarpone cream. Stop as soon as firm peaks form. Overbeating can make the filling look grainy.
- Arrange the banana slices closely together inside the hollowed cake. Filling the gaps helps every slice of this chocolate banana cake have plenty of fresh banana flavour.
- Chill the assembled cake for at least 1 hour before slicing. The cream firms up in the refrigerator, which makes the cake much easier to cut neatly.
- Use a sharp knife and wipe the blade between slices. It is a small step, but it keeps the chocolate cake, banana and cream layers looking much cleaner.
- Store leftover Chocolate Banana Cream Mole Cake covered in the refrigerator for up to 2 days. The cake will still taste good, although the bananas and crumb topping will soften over time.
- The removed chocolate cake can be frozen or used in parfaits, cake pops, trifles or ice cream sundaes. No need to waste it.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.