Donauwelle - German Cherry Chocolate Marble Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 4 large eggs 4 large eggs
• 2 tsp baking powder 2 tsp baking powder
• 1 tsp vanilla extract 1 tsp vanilla extract
• 2 tbsp cocoa powder 2 tbsp cocoa powder
• 2 tbsp milk 2 tbsp milk
• For the cherry compote: For the cherry compote:
• 400g (14 oz) pitted cherries, fresh or frozen 400g (14 oz) pitted cherries, fresh or frozen
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tbsp lemon juice 1 tbsp lemon juice
• 1 tbsp cornstarch 1 tbsp cornstarch
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100g (½ cup) unsalted butter 100g (½ cup) unsalted butter
• 100ml (⅓ cup + 1 tbsp) heavy cream 100ml (⅓ cup + 1 tbsp) heavy cream

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 48g, 32g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a rectangular baking pan with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. 5.
   Divide the batter in half. In one half, fold in the cocoa powder and milk until well incorporated.
6. 6.
   Pour the vanilla batter into the prepared baking pan, spreading it evenly. Spoon the chocolate batter on top and use a knife to create a marbled effect.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
8. 8.
   Meanwhile, prepare the cherry compote. In a saucepan, combine the cherries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and the cherries soften. Remove from heat and let it cool.
9. 9.
   Once the cake has cooled, spread the cherry compote evenly over the vanilla layer.
10. 10.
    For the chocolate glaze, melt the dark chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir in the heavy cream until smooth and glossy.
11. 11.
    Pour the chocolate glaze over the cherry layer, spreading it evenly with a spatula. Allow the glaze to set before slicing and serving.

Treat your ingredients with care...

• Cherries — If fresh cherries are not available, you can use frozen cherries. Thaw them before using in the compote.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Butter — Make sure the butter is softened at room temperature for easy creaming.

Tips & Tricks

• To achieve a more pronounced marbled effect, use a skewer or toothpick to swirl the batters together.
• Allow the cake to cool completely before adding the cherry compote and chocolate glaze to prevent them from melting.
• Serve the Donauwelle chilled for a refreshing treat.

Serving advice

Serve each slice of Donauwelle with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.

Presentation advice

Garnish the top of the cake with a few fresh cherries and chocolate shavings to enhance its visual appeal.