A new version of one of my all-time favorite cakes! 

My favorite German cake involves chocolate, a mound of my famous whipped cream, and bananas. Here I’ve swapped out the bananas for blueberries and chopped strawberries for a lovely red-white-and-blue chocolate cake. It’s the perfect cake to make when you’ve got gorgeous summer berries on hand!

This cake is so fun to make and I bet little bakers will love scoop the cake out! The cake component is a one-bowl recipe that’s very easy to make. Once the one-layer chocolate cake has cooled, you scoop out the center to form a chocolate cake bowl, fill the center with berries, whip up some cream, pile it high on the cake to form a hill, then “bury” the cake with all those cake crumbs you scooped out of the cake.

With fresh berries and a mound of cream, you’ll of course want to store this cake in the fridge. Since it has fresh berries, you’ll want to eat it up within a few days. Maulwurfkuchen never lasts long in my house anyway!

German chocolate sprinkles are so much better than American sprinkles. Pro tip: order De Ruijter chocolate sprinkles* from Amazon. They’re the BEST chocolate sprinkles and the only ones I use for this cake!

Chocolate Berry Hill Cake
For the cake:
7 Tbsp unsalted butter, at room temperature
1/2 cup granulated sugar
1 cup all-purpose flour
1/4 dark cocoa powder
1 tsp baking powder
1/3 cup milk
1/2 tsp vanilla extract
2 eggs, at room temperature

For the filling:
1 cup blueberries
1 cup chopped strawberries
2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/3 cup Schokostreußel (chocolate sprinkles)

1. Preheat oven to 325 degrees. Grease the bottoms and sides of a 9″ spring form pan. Line with a round of wax paper and grease that too.
2. Cream together softened butter and sugar until sandy. Add flour, cocoa powder, and baking powder. Beat in milk and vanilla, then add eggs one at a time. Mix until smooth. Pour into prepared pan and bake for about 18-22 minutes, until a toothpick inserted in the center comes out smooth. Cool completely on a wire rack, then remove from the springform pan and remove the wax paper from the bottom.
3. Flip the cake upside down and set on a plate. Scoop out the center of the cake, leaving about 1″ rim around the sides. Be careful not to scoop too deep – you still want cake at the bottom! Reserve cake crumbs.
4. Rinse fruit and pat dry. Cut strawberries into small pieces (about the size of the blueberries). Fill the cake center with berries.
5. Whip cream with powdered sugar and vanilla until soft peaks form. Stir in chocolate sprinkles. Pile the whipped cream on top of the cake to form a mound. Top with cake crumbs. Store in the fridge.