Recipe: Donauwelle

This is such an interesting cake and it’s really delicious too. The layers are supposed to look like the waves of the Danube. I’m not entirely sure I understood how to achieve this effect the first time I made this recipe but it’s certainly good enough that I’ll probably give it another try in a few months. It’s not complex per se but it does have quite a lot of parts. I cut down on the amount of buttercream frosting used as well because I like more balance in my cake but if you feel like you need 6 leagues of buttercream on your cake, I’m not going to stop you.

Donauwelle

AuthorMab

Yields1 Serving

Ingredients
Cake
 250 g butter, at room temperature
 250 g sugar
 5 eggs
 1 tsp vanilla extract
 330 g flour
 1 tbsp baking powder
 ½ tsp salt
 60 g 20% or higher cream, divided
 20 g cocoa powder
 680 g jarred cherries, drained
Buttercream
 120 g butter, room temperature
 200 g powdered sugar
 1 tsp vanilla extract
 salt
Ganache
 100 g bittersweet chocolate, chopped roughly
 15 g butter

Directions
1

Prep your 9"x13" baking pan with butter and parchment paper and preheat the oven to 175°C.

2

In a large bowl with a hand mixer (or the large bowl of a stand mixer) cream together the butter and sugar.

3

Add to the creamed mixture the vanilla, half of the cream, and then the eggs, one at a time mixing between each egg.

4

Slowly add in the flour, baking power, salt and mix until completely combined being careful not to over mix.

5

Divide the batter into two equal portions, one portion spread in the prepared pan and one left in the bowl.

6

To the mixture in the bowl, add the remaining cream and the cocoa power and mix slowly until completely combined.

7

Carefully spread the chocolate batter on top of the first layer, making sure it is even on top.

8

Place the cherries evenly around the chocolate layers, pressing the down into the batter.

9

Bake the cake for 35-45 minutes and then leave to cool completely while you make the frosting and ganache.

10

Make buttercream: Cream together butter and confectioners sugar along with a touch of vanilla and salt. Use milk to thin if needed.

11

Make Ganache: in a microwaveable bowl place chopped chocolate with the butter stirring mixture every 30 seconds until completely melted

12

Assemble the cake: Remove cake from tin with the parchment, frost with a thick coat of buttercream and then top with a thin layer of ganache, make a wavy pattern in the ganache before it sets (or if you're me, put sprinkles on top because everyone likes sprinkles!)

Adapted from Sunday Baker

Ingredients

Ingredients
Cake
 250 g butter, at room temperature
 250 g sugar
 5 eggs
 1 tsp vanilla extract
 330 g flour
 1 tbsp baking powder
 ½ tsp salt
 60 g 20% or higher cream, divided
 20 g cocoa powder
 680 g jarred cherries, drained
Buttercream
 120 g butter, room temperature
 200 g powdered sugar
 1 tsp vanilla extract
 salt
Ganache
 100 g bittersweet chocolate, chopped roughly
 15 g butter

Directions

Directions
1

Prep your 9"x13" baking pan with butter and parchment paper and preheat the oven to 175°C.

2

In a large bowl with a hand mixer (or the large bowl of a stand mixer) cream together the butter and sugar.

3

Add to the creamed mixture the vanilla, half of the cream, and then the eggs, one at a time mixing between each egg.

4

Slowly add in the flour, baking power, salt and mix until completely combined being careful not to over mix.

5

Divide the batter into two equal portions, one portion spread in the prepared pan and one left in the bowl.

6

To the mixture in the bowl, add the remaining cream and the cocoa power and mix slowly until completely combined.

7

Carefully spread the chocolate batter on top of the first layer, making sure it is even on top.

8

Place the cherries evenly around the chocolate layers, pressing the down into the batter.

9

Bake the cake for 35-45 minutes and then leave to cool completely while you make the frosting and ganache.

10

Make buttercream: Cream together butter and confectioners sugar along with a touch of vanilla and salt. Use milk to thin if needed.

11

Make Ganache: in a microwaveable bowl place chopped chocolate with the butter stirring mixture every 30 seconds until completely melted

12

Assemble the cake: Remove cake from tin with the parchment, frost with a thick coat of buttercream and then top with a thin layer of ganache, make a wavy pattern in the ganache before it sets (or if you're me, put sprinkles on top because everyone likes sprinkles!)

Donauwelle

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