A modern twist on the traditional German sheet cake, with layers of chocolate cake, vanilla cake, fresh cherries, German buttercream and topped off with a chocolate topping.
Although from the sounds of the ingredients, it may seem that you have heard of this cake before or it may seem similar to the Black Forest Cake. But in as many ways as it is similar it is also unique.
The cake batter is essential comprised of a chocolate cake layer and a vanilla cake layer but when the cherries are placed on top, they fall into the cake as it bakes thus creating a wavy cake on the inside.
Topped with a decadent German buttercream and a chocolate glaze (that gets better with time) it is a treat that is easy to serve to friends or enjoy for a special occasion.
Here’s the recipe:
Donauwelle
For the cake:
- 3/4 c white sugar
- 2 large eggs
- 1/2 c sunflower oil (or an neutral oil)
- 1 c all purpose flour
- 1 c thick strained yogurt (Greek or Suzme)
- 2 tsp baking soda
- pinch of salt
- 1/2 tsp vanilla extract
- 1/8 c cocoa powder
- 1.5 – 2 c pitted fresh sweet cherries
- 2 TBSP butter (for greasing the pan)
For the German Buttercream:
- 2 c whole milk
- 1/3 c corn starch
- 2 whole eggs
- 1/2 c white sugar
- 3 TBSP butter
- 1 c softened butter
For the Chocolate Glaze:
- 1 c semi-sweet chocolate chips
- 2 TBSP sunflower oil (or any neutral oil)
Preparation:
Pre-heat the oven to 375F/190C & grease a small cake pan with butter.
For the cake: whisk together the oil, sugar and eggs until well combined. Add the vanilla extract and then whisk again. In a separate bowl, stir together the flour, baking soda and salt. Alternating between the flour mixture and the strained yogurt, add them to the cake batter, while whisking well with each addition. Divide the cake batter in half and whisk in the cocoa powder into half of the cake. Starting with the chocolate cake batter, pour it into the cake pan. Then add the vanilla cake batter on top creating a nice even layer. Then layer the pitted cherries on top of the cake to completely cover the cake in neat rows. Bake the cake for approximately 40 minutes and allow to cool.
To make the German buttercream: Heat the milk in a medium saucepan just until hot, but not boiling. In the meantime, whisk together the eggs, cornstarch and sugar until smooth and well incorporated. Temper the egg mixture by slowly adding the milk into the egg mixture, whisking constantly until completely combined. Pour the entire mixture back into the saucepan and stirring constantly, cook over medium heat until it thickens and comes to a boil. Remove from heat and stir in the butter. Then pour the mixture onto a plate, and cover with a piece of plastic wrap pressed against the surface of the cream. Chill for a couple of hours to overnight.
Once cooled, whisk the softened butter in a large bowl and then whisk in the pastry cream mixture into the butter until completely combined.
Top the cake with a thick layer of the German buttercream and spread it evenly over the cake (Note: you might have some left over).
To prepare the Chocolate glaze: melt the chocolate over a double boiler until it is melted. Stir in the oil and set aside for about 5 minutes.
Once the chocolate has slightly cooled, pour it over the German pastry cream.
Then using a fork or a butter knife, create the waves on top of the cake allowing some of the pastry cream to be shown through the chocolate.
Serve immediately or pop it in the fridge for a special treat for later.
Guten Appetit!