Maulwurftorte, or German Molehill Cake

Maulwurftorte, or German Molehill Cake, is a delicious and unique dessert that is sure to impress. The hazelnut cake is light and fluffy, and the whipped cream and chocolate topping add a decadent touch. It’s the perfect dessert for any special occasion or celebration. Try this recipe and enjoy a slice of delicious Maulwurftorte!

Ingredients for the Cake:

  • 5 eggs, separated
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups ground hazelnuts
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Ingredients for the Topping:

  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup dark chocolate, finely chopped
  • 1/4 cup hazelnuts, chopped

Preparation time: 20 minutes Baking time: 25 minutes Total time: 45 minutes


  1. Preheat the oven to 350°F and grease a 9-inch springform cake pan.
  2. In a large mixing bowl, beat the egg yolks with the sugar and vanilla extract until light and fluffy.
  3. In a separate bowl, mix together the ground hazelnuts, flour, baking powder, and salt.
  4. Gradually add the hazelnut mixture to the egg yolk mixture, stirring until well combined.
  5. In a separate mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just combined.
  6. Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool completely in the pan before removing the sides of the springform pan.
  8. In a large mixing bowl, beat the heavy cream with the sugar and vanilla extract until stiff peaks form.
  9. Spread the whipped cream over the top of the cake, forming small peaks and valleys to resemble a molehill.
  10. Sprinkle the chopped hazelnuts over the top of the whipped cream.
  11. Melt the dark chocolate in a double boiler or in the microwave, stirring until smooth.
  12. Drizzle the melted chocolate over the top of the whipped cream and hazelnuts.
  13. Chill the cake in the refrigerator for at least 30 minutes before serving.