Donauwelle Recipe

I absolutely adore this recipe because it perfectly combines the rich flavors of dark chocolate and the tanginess of sour cherries, making every bite a delightful surprise. Plus, the creamy vanilla pudding layer brings a nostalgic comfort that takes me right back to childhood baking sessions with my family.

I love making Donauwelle, a classic German marbled cake. This recipe combines the richness of 200g of unsalted butter with the sweetness of 200g of granulated sugar and the depth from 1 tsp of vanilla extract—my secret ingredient, adding a new layer of flavor.

The dark chocolate and the 350g of pitted sour cherries that I layered into the cake offer a delightful contrast.

Ingredients

• Unsalted Butter: Adds richness and smooth texture.
• Granulated Sugar: Sweetens the cake and enhances flavor.
• Vanilla Extract: Introduces aromatic, sweet vanilla notes.
• Eggs: Provide structure and moisture to the cake.
• All-Purpose Flour: Key for structure, provides carbohydrates.
• Cocoa Powder: Adds chocolatey flavor and slight bitterness.
• Sour Cherries: Tart flavor, contribute moisture, and contrast sweetness.
• Milk: Adds moisture, aids in mixing ingredients.
• Dark Chocolate: Offers deep, rich chocolate flavor.

Ingredient Quantities

• 200g unsalted butter, softened
• 200g granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 300g all-purpose flour
• 1 tbsp baking powder
• 100ml milk
• 2 tbsp cocoa powder
• 350g pitted sour cherries (jarred or canned, well-drained)
• 500ml whole milk (for pudding)
• 2 packets vanilla pudding mix (around 74g total)
• 50g granulated sugar (for pudding)
• 200g unsalted butter, softened (for pudding)
• 200g dark chocolate couverture or chocolate chips
• 2 tbsp vegetable oil

Instructions

1. Set your oven to 180 degrees Celsius (356 degrees Fahrenheit) to warm up. Prepare a rectangular baking dish by greasing it and lining it with parchment paper.

2. In a big mixing bowl, together whip 200 g of butter and 200 g of sugar until it is fluffy and light. Then, add in 1 tsp of vanilla extract.

3. Add one egg at a time, beating each one in well before adding the next.

4. In another bowl, mix 300g plain (all-purpose) flour with 1 tbsp baking powder, and when well combined, fold into the butter mixture in three stages. Between each addition, add 100ml milk and mix until smooth after each addition.

5. Split the batter equally into two parts. To one part, mix in 2 tbsp of cocoa powder until well blended. Evenly spread the plain batter in the pan, then gently spread the cocoa batter on top.

6. Spread 350 grams of sour cherries, drained very well, evenly over the cocoa batter, pressing them in gently.

7. In a preheated oven, bake for around 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

8. To make the pudding, take 500ml of whole milk and 2 packets of vanilla pudding mix and 50g of sugar. In a saucepan, combine the ingredients and heat, stirring until well combined. Cook according to package directions, then remove from heat. Stir occasionally as it cools to room temperature.

9. After the pudding has cooled, whip 200g of softened butter until it is light and fluffy, and then beat in the cooled pudding a little at a time until the mixture is smooth. Spread this mixture evenly over the cooled cake and then refrigerate for about 1 hour to set.

10. Melt 200g of dark chocolate couverture with 2 tbsp of vegetable oil over a double boiler or in the microwave. Evenly spread the melted chocolate over the chilled pudding layer. Set the cake aside until the chocolate sets for serving.

Equipment Needed

1. Oven
2. Rectangular baking dish
3. Parchment paper
4. Mixing bowls (at least 2)
5. Hand mixer or stand mixer
6. Measuring spoons
7. Rubber spatula
8. Whisk
9. Saucepan
10. Double boiler or microwave-safe bowl
11. Kitchen scale
12. Spatula for spreading
13. Toothpick

FAQ

• Q: Can I use fresh cherries instead of jarred or canned sour cherries?A: Yes, when they are in season, you can use fresh sour cherries. Just be sure to pit them and adjust the sugar if they are too tart. Also, of course, you could use frozen sour cherries (or pie cherries, as I like to call them), which are usually available year-round.
• Q: Is it possible to substitute the vanilla pudding mix with a homemade version?A: You can definitely create a from-scratch vanilla pudding using the likes of milk, cornstarch, sugar, and vanilla extract instead of relying on a premade mix. It’s really not that hard!
• Q: What is the purpose of the vegetable oil in the chocolate topping?A: The vegetable oil assists in making the chocolate topping more pourable and bestows it with a glossy and shiny finish once it is set.
• Q: Can I use a different type of chocolate for the topping?A: Yes, you can definitely use milk chocolate or a combination of both, according to your taste. While dark chocolate is the customary choice, chocolate in any form will work. So don’t hesitate to experiment if you’re more partial to one or the other.
• Q: How long does Donauwelle need to be refrigerated before serving?A: Refrigerate the Donauwelle for 4 hours at the very least or overnight for best results. You want the layer to set properly, and you should not rush it.
• Q: Can I make this cake in advance?A: Yes, Donauwelle can be prepared a day in advance and kept in the refrigerator. It sometimes tastes better the following day, anyway, with flavors more fully developed.

Substitutions and Variations

For unsalted butter:
Substitute with equal parts margarine or a dairy-free butter alternative for a lactose-free version.
To use caster sugar, measure out the same amount as you would granulated sugar. Caster sugar is refined to a medium size that is perfect for melting into batters and blends seamlessly into drinks. On top of that, its slightly fluffy texture means it will aerate better than granulated sugar.
To replace all-purpose flour: Use equal parts cake flour for a lighter texture, or use a gluten-free flour blend for a gluten-free option.
To make pudding with almond milk or oat milk, follow the same recipe as above, using those milks instead of whole milk.
For dark chocolate couverture or chocolate chips: Use milk chocolate for a sweeter version, or a homemade alternative made from cocoa powder and coconut oil. It’s a fast way to make your own chocolate chips.

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially butter and eggs, are at room temperature before starting. This helps them blend together more smoothly, resulting in a better texture for both the cake and pudding.

2. Sifting Dry Ingredients Sift the flour, baking powder, and cocoa powder before adding them to the wet ingredients. This helps to incorporate more air and ensures an even distribution of the baking powder, preventing lumps.

3. Cherry Prep Pat the sour cherries dry with paper towels after draining to remove excess moisture. This prevents the cake from becoming soggy and ensures the cherries stay well-distributed.

4. Pudding Cooling Stir the pudding frequently as it cools to prevent a skin from forming on the surface. Covering it with plastic wrap directly on the surface also helps keep it smooth.

5. Chocolate Layer When melting the chocolate for the topping, make sure to melt it gently over a double boiler or in short bursts in the microwave to prevent scorching. Let it cool slightly before spreading over the pudding layer to avoid melting the pudding.