📝 About This Recipe
Named after the majestic Danube River, the Donauwelle is a show-stopping German classic that features undulating waves of vanilla and chocolate marble cake. Tucked within the batter are tart sour cherries, which are then topped with a silky German buttercream and a signature rippled chocolate ganache. This cake is the perfect balance of fruity tartness, creamy richness, and deep cocoa, making it a staple of every traditional German 'Kaffee und Kuchen' afternoon.
🥗 Ingredients
Marble Cake Base
- 250 grams Butter (unsalted, softened to room temperature)
- 200 grams Granulated Sugar
- 5 large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 350 grams All-purpose Flour (sifted)
- 3 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3 tablespoons Cocoa Powder (unsweetened, high quality)
- 2 tablespoons Milk (for the dark batter)
- 700 grams Sour Cherries (jarred, drained thoroughly)
German Buttercream
- 500 ml Whole Milk
- 1 package Vanilla Pudding Powder (standard 40g pack or cornstarch equivalent)
- 100 grams Sugar (for the pudding)
- 250 grams Butter (unsalted, must be same temperature as pudding)
Chocolate Glaze
- 200 grams Dark Chocolate (60% cocoa or higher, chopped)
- 20 grams Coconut Oil (or butter, for shine and easier slicing)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a deep 9x13 inch (approx. 25x35cm) baking sheet or rectangular springform pan and line the bottom with parchment paper.
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2
Prepare the pudding for the buttercream first: Whisk the pudding powder and 100g sugar with a splash of the 500ml milk until smooth. Bring the remaining milk to a boil, stir in the mixture, and cook until thickened. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
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3
In a large bowl, cream the 250g softened butter and 200g sugar until light and fluffy, about 3-5 minutes.
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4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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5
Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
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6
Spread about two-thirds of the light batter evenly onto the prepared baking sheet.
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7
Mix the cocoa powder and 2 tablespoons of milk into the remaining one-third of the batter. Spread this chocolate batter carefully over the light batter.
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8
Distribute the drained sour cherries evenly over the top. Gently press them into the batter; as they sink during baking, they create the 'wave' effect.
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9
Bake for 30-35 minutes until a toothpick comes out clean. Let the cake cool completely in the pan.
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10
For the buttercream, beat the 250g room-temperature butter until pale and creamy. Ensure the pudding is the same temperature as the butter. Add the pudding to the butter one tablespoon at a time, whisking constantly until smooth and airy.
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11
Spread the buttercream evenly over the cooled cake. Chill in the refrigerator for at least 45 minutes to set the cream.
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12
Melt the dark chocolate and coconut oil together over a water bath (bain-marie). Let it cool slightly so it is pourable but not hot.
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13
Pour the chocolate glaze over the chilled buttercream layer, spreading it quickly with an offset spatula. While the chocolate is still soft, use a cake comb or a fork to draw wavy lines across the surface.
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14
Allow the chocolate to set at room temperature for a matte finish, or in the fridge for a snap. Slice into rectangles and serve.
💡 Chef's Tips
Temperature is key: Ensure the pudding and the butter for the cream are at the exact same room temperature to prevent curdling. Drain the cherries very well; excess moisture can make the cake soggy around the fruit. Use a hot, dry knife to slice the cake; this prevents the chocolate topping from cracking and keeps the layers clean. If the buttercream curdles, gently warm the bowl over a water bath for a few seconds and continue whisking. For the best flavor, make the cake a day in advance to let the layers meld together.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream on the side. Pairs perfectly with a strong German filter coffee or a dark roast espresso. For a festive touch, serve alongside a glass of chilled dessert wine or Riesling. Enjoy as a mid-afternoon treat, the traditional 'Kaffee und Kuchen' way.