Donauwelle is a German cake made by layering two differently colored cake batters with black cherries, topped with buttercream and melted chocolate. The batter is similar to pound cake and can be dense, but some recipes use yogurt to lighten it. The cake is time-consuming to make, but pre-packaged ingredients can be used.
Donauwelle is a German cake that involves layering two differently colored cake batters, topping them with black cherries, and baking the whole mixture. After baking, the cake is topped with a layer of buttercream and melted chocolate. The cherries are placed on an uncooked batter, then sink during cooking, causing the two colored batters to mix together and create wavy patterns within the cake. The resulting donauwelle is a rich, low-leavened cake that can sometimes be very dense, depending on the exact ingredients and cooking methods. Some recipes call for adding ingredients that lighten the batter or keep it moist, such as yogurt.
Donauwelle is baked in a baking pan, unlike other cakes which use a similar type of batter. The batter itself also lacks the addition of excess moisture, sometimes making it thick and the raw dough very hard compared to more liquid batters. The whole recipe, when prepared in the traditional way, can be very time consuming with all the different steps that need to be taken and cooling time required at different points. Alternatively, there are recipes that use almost all pre-packaged ingredients that can take much less time.
The cake batter used in donauwelle is similar to that of pound cake. It is made with flour, butter, sugar and eggs. Once mixed, the dough is divided into two equal parts and one part is combined with cocoa powder to darken the color. A pan is greased with butter and the regular half of the batter is poured in, followed by the darker batter.
The cherries, which can be found packaged in jars or cans, are unloaded and placed on top of the batter in the pan. The cake is then baked until done. Before completing the cake, it must be completely cooled.
A plain buttercream with added vanilla is spread on top of the cooled cake. At this point, it is refrigerated to set the buttercream and prepare it for the final step. The chocolate, semisweet or bittersweet, is melted and allowed to cool but does not harden. It is poured over the buttercream to form a smooth, flat surface for the donauwelle. Once the chocolate is poured in, the cake is refrigerated again until the chocolate hardens and sets, making the cake ready to serve.
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