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
AuthorMabPrep your 9"x13" baking pan with butter and parchment paper and preheat the oven to 175°C.
In a large bowl with a hand mixer (or the large bowl of a stand mixer) cream together the butter and sugar.
Add to the creamed mixture the vanilla, half of the cream, and then the eggs, one at a time mixing between each egg.
Slowly add in the flour, baking power, salt and mix until completely combined being careful not to over mix.
Divide the batter into two equal portions, one portion spread in the prepared pan and one left in the bowl.
To the mixture in the bowl, add the remaining cream and the cocoa power and mix slowly until completely combined.
Carefully spread the chocolate batter on top of the first layer, making sure it is even on top.
Place the cherries evenly around the chocolate layers, pressing the down into the batter.
Bake the cake for 35-45 minutes and then leave to cool completely while you make the frosting and ganache.
Make buttercream: Cream together butter and confectioners sugar along with a touch of vanilla and salt. Use milk to thin if needed.
Make Ganache: in a microwaveable bowl place chopped chocolate with the butter stirring mixture every 30 seconds until completely melted
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!)
Ingredients
Directions
Prep your 9"x13" baking pan with butter and parchment paper and preheat the oven to 175°C.
In a large bowl with a hand mixer (or the large bowl of a stand mixer) cream together the butter and sugar.
Add to the creamed mixture the vanilla, half of the cream, and then the eggs, one at a time mixing between each egg.
Slowly add in the flour, baking power, salt and mix until completely combined being careful not to over mix.
Divide the batter into two equal portions, one portion spread in the prepared pan and one left in the bowl.
To the mixture in the bowl, add the remaining cream and the cocoa power and mix slowly until completely combined.
Carefully spread the chocolate batter on top of the first layer, making sure it is even on top.
Place the cherries evenly around the chocolate layers, pressing the down into the batter.
Bake the cake for 35-45 minutes and then leave to cool completely while you make the frosting and ganache.
Make buttercream: Cream together butter and confectioners sugar along with a touch of vanilla and salt. Use milk to thin if needed.
Make Ganache: in a microwaveable bowl place chopped chocolate with the butter stirring mixture every 30 seconds until completely melted
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!)