Name: Donauwellen
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 12 servings
Cuisine: German
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 eggs; 1 tsp vanilla extract; 1 cup milk; 1 cup canned sour cherries, drained; 1 package vanilla custard mix; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup semi-sweet chocolate chips; 2 tbsp unsalted butter

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line the bottom with parchment paper for easy removal later.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
Pour half of the batter into the prepared pan, spreading it evenly. Arrange the sour cherries on top of the batter.
Prepare the vanilla custard according to package instructions and spoon it over the cherries, spreading it carefully to cover the surface.
Top the custard layer with the remaining chocolate batter, spreading it evenly.
Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in the powdered sugar until dissolved. Pour the mixture over the cooled cake.
In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cream layer in a decorative pattern.
Chill the cake in the refrigerator for at least 2 hours before slicing and serving.

Ingredients

Instructions

Nutrition Facts