Recipes · Cakes & pastries
Donauwelle (Cherry Chocolate Sheet Cake)
AI-written · not yet kitchen-tested
A Donauwelle works when the pudding and the butter are at the same temperature, namely room temperature; otherwise the buttercream curdles. Drain the cherries well and pat them dry, or their juice stains the batter and makes it heavy.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (1 cup) butter softened
- 250 g (1 1/4 cup) granulated sugar
- 1 packet vanilla sugar about 8 g, or 1 tsp vanilla extract
- 1 pinch salt
- 5 eggs large, at room temperature
- 300 g (2 1/2 cup) all-purpose flour
- 1 packet baking powder about 15 g (1 tbsp)
- 100 ml (3.4 fl oz) milk
- 20 g (1/4 cup) unsweetened cocoa powder for the dark layer
- 3 tbsp milk for the dark layer
- 400 g (14 oz) tart cherries jarred, pitted, well drained
- 500 ml (2 cup) milk
- 1 packet vanilla pudding mix about 37 g (cook-type); or 4 tbsp cornstarch plus 2 tsp vanilla extract
- 80 g (2.8 oz) granulated sugar
- 250 g (1 cup) butter softened, at room temperature
- 200 g (7.1 oz) bittersweet chocolate coarsely chopped
- 30 g (1.1 oz) refined coconut oil neutral-tasting
Method
- Preheat the oven to 350 °F (180 °C) conventional or 325 °F (160 °C) convection, with the rack in the middle. Line a rimmed baking sheet (about 16 × 12 inches / 40 × 30 cm) with parchment paper. Drain the cherries in a sieve for at least 15 minutes and pat them dry on paper towels.
- Beat the butter, sugar, vanilla sugar and salt with a hand mixer for 5 minutes until pale and creamy. Add the eggs one at a time, mixing for 30 seconds after each. Mix the flour and baking powder and stir it in, alternating with the 100 ml (scant 1/2 cup) of milk, just until the batter is smooth.
- Transfer half of the batter (about 600 g / 21 oz) to a second bowl. Stir the cocoa and the 3 tablespoons of milk into the batter in the first bowl.
- Spread the light batter evenly over the sheet, all the way into the corners. Drop spoonfuls of the dark batter on top and spread it carefully so that two distinct layers remain.
- Scatter the cherries evenly over the dark batter and press them in lightly. Bake for 30 to 35 minutes, until a wooden skewer inserted between the cherries comes out clean. Cool completely on the sheet on a cooling rack, about 60 minutes.
- Cook a pudding from the milk, pudding mix and sugar according to the package directions, stirring constantly. Press plastic wrap directly onto the surface and let it cool completely at room temperature, about 60 minutes.
- Beat the softened butter for 5 minutes until creamy. Stir the smooth pudding in one spoonful at a time until you have an even, pale cream.
- Spread the buttercream over the cooled cake and chill the sheet for 30 minutes.
- Melt the chocolate and coconut oil in a bowl set over a pan of warm, not boiling, water and stir until smooth. Let it cool for 5 minutes, spread it evenly over the cream and draw wavy lines through it with a fork. Chill for one hour, then cut into 24 pieces with a hot, dry knife.
Tip: If the buttercream curdles because the pudding and the butter had different temperatures, hold the bowl briefly over warm water and keep beating until it is smooth again.
Tip: Dip the knife in hot water and dry it before cutting so the glaze does not crack. Chocolate often contains soy lecithin and traces of milk, so check the package.