Donauwelle

5 from 1 vote

Chocolate and vanilla marble cake, studded with tart sour cherries, layered with smooth vanilla pudding, and topped with a thin layer of dark chocolate, this Donauwelle is a German classic!

Prep Time45

Cook Time45

Total Time1 30

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: cake, cherries, Chocolate, pudding

Servings:

Calories: 587kcal

Equipment

Stand Mixer

Ingredients

Cake

30 grams semi-sweet chocolate melted and cooled
150 grams all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
150 grams granulated sugar
1 teaspoon vanilla extract
2 eggs large, room temperature
125 grams butter softened
100 grams sour cream room temperature
16 grams cocoa powder
2 tablespoons milk
230 grams sour cherries jarred or frozen

Vanilla Pudding

36 grams corn starch
80 grams granulated sugar
400 milliliters milk
100 milliliters heavy cream
2 egg yolks
20 grams butter
1 teaspoon vanilla extract

Chocolate Top

125 grams dark chocolate
175 grams heavy cream

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Instructions

Make the Cake batter

Place a rack in the center of the oven.
Preheat the oven to 350 F (or 325 F if baking convection).
Line an 8" x 8" metal baking pan with parchment paper.
Melt the 30 grams of semi sweet chocolate and set aside to cool while you prepare the rest of the batter.
In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
Add in the sugar, eggs, butter, vanilla extract, and sour cream. Using the paddle attachment, on high speed, beat together all the ingredients for 30 seconds - until light and fluffy.
Scrape down the sides of the bowl as needed.
Pour 300 grams of the batter into the lined baking pan. Spread the batter into an even layer.
Then add the melted chocolate, cocoa powder, and milk to the batter that is still in the stand mixer bowl.
Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.
Dollop the chocolate batter onto the vanilla cake batter and spread into an even layer.
Evenly space the cherries across the top of the batter.
Bake the cake for 20 minutes, then rotate 180 degrees and bake for another 15 minutes.
Bake until a toothpick inserted in the center comes out clean.
Leave the cake to cool fully before beginning on the vanilla pudding.

Vanilla pudding

In a medium sauce pot, whisk the sugar and cornstarch together.
While continuously whisking the cornstarch and sugar, slowly pour in the milk and cream.
Whisk in the egg yolks.
Place the pot over medium heat and continue whisking until the mixture thickens and begins to bubble.
Immediately remove it from the heat and whisk in the butter and vanilla. Continue whisking to cool it slightly.
Pour the pudding over the cake and place a piece of plastic wrap on the surface of the pudding.
Place the cake with pudding into the fridge to chill for 2-3 hours.

Chocolate topping

Pour the chopped chocolate into a heat safe bowl.
Heat the heavy cream to just a simmer and pour it over the chocolate. Leave it to sit for 1 minute, then whisk to combine and create a smooth ganache.
Remove the plastic wrap from the surface of the pudding.
Pour the melted chocolate over the pudding, starting at the edges and then go towards the center.
Working quickly, spread the chocolate out into an even layer using a rubber or offset spatula.
Leave the chocolate to set in the fridge for 1-2 hours.
Use a long sharp knife to cut the Donauwelle into 9 or 12 portions. To create clean even slices, heat the knife under hot water (and dry it off with a towel) before each cut.

Notes

Be sure to let all layers sit and cool completely before slicing and serving. I find it easiest to cut and serve if the cake has sat at room temperature for 10-15 minutes to let the chocolate soften. These bars will stay fresh for 3-4 days in a covered container in the fridge.

Nutrition