Directions

1. Preheat the oven to 180 °C/350°F and grease a 24cm springform baking pan with butter

2. For the sponge cake batter, add all the ingredients into the Vibe blender jug in the order listed. Choose ‘smoothie’ mode, medium speed and blend for 40 seconds. Stopping once to scrape down the sides if necessary.

3. Pour the batter into the springform pan, bake for approx. 25 minutes. Turn the cake out onto a cooling rack. While the cake is cooling, thoroughly clean the Vibe Blender jug and prepare the filling. (If using a different cream filling prepare according to recipe)

4. To whip cream - Pour pure cream or cultured cream into the Vibe Blender jug then secure the lid on. Choose ‘smoothie’ mode and toggle the speed to the lowest setting. Blend on low for about 10-15 seconds for high fat cream. The length of time will depend on the brand of cream. Follow the step-by-step method here.

5. Add the vanilla and sweetener of your choice than blend for a few seconds to combine.

6. Add the shaved chocolate to the blender jug and fold into the cream with a spatula.

7. Hollow out the cake until you have a shell. Reserving all the excess spooned out cake for the crumble topping.

8. Peel the bananas and place into the bottom of the cake shell. Sprinkle with raspberries. The more the better. Push the berries into all the crevasses between the banana and cake. It doesn’t matter if they squash.

9. Cover the bananas and berries with your cream filling and spread to form a smooth mound.  Crumble the spooned-out pieces of cake and sprinkle over the top of the cream until it is completely coated.

10. Put the cake in the fridge for at least two hours before eating it. In that time, the cream can firm up so that the cake is easier to slice. Like a tiramisu or trifle, mole cake tastes best after a day in the fridge.

11. Store in a sealed container for up to 5 days.