Description
Classic German cake known as Snow White Cake. In Germany it’s called Donauwelle which means “Wave of the Danube” – a delicious chocolate cake with cherries and a vanilla buttercream.
Ingredients
Scale
For the cake
- 8.8 oz. (250g) butter, at room temperature
- 1 cup (200g) sugar
- 1 tsp. vanilla paste
- 5 medium eggs
- 3 cups (380g) all-purpose flour
- 3 tsp. baking powder
- pinch of salt
- 2 tbsp. cocoa powder
- 1 tbsp. milk
- 12.3 oz. (350g) canned cherries, drained
For the vanilla cream
- 17 fl. oz. (500ml) milk
- 1/2 cup (100g) sugar
- 1/3 cup (45g) cornstarch
- 1 tsp. vanilla paste
- 1 egg yolk
- 8.8 oz. (250g) butter, at room temperature
For the chocolate glaze
- 7 oz. (200g) semi-sweet chocolate
- 0.7 oz (20g) coconut oil
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with 13×9 inches (32x24cm) with baking parchment or grease and dust with flour. Set aside. Let the cherries drain in a sieve.
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the vanilla paste/vanilla extract and mix in. Add the eggs one after another mixing well after each addition. Mix the flour with baking powder, and salt and add in three portions to the bowl and mix until just combined. Pour about 3/4 of the batter onto the prepared baking sheet, spread evenly and smooth out the top. Sift the cocoa over the remaining batter, add the milk and mix until all is well combined. Add this dark batter on top of the light batter and spread evenly. Try not to mix those two layers. It works best if you add the chocolate batter with a smaller spoon all over the light batter and then distribute it evenly. Add the drained cherries evenly distributed on the chocolate batter and press a bit into the batter. Place in the oven and bake for about 35-40 minutes until a toothpick inserted in center comes out clean. Take out of the oven and let cool down a bit, then remove from the baking sheet and transfer to a wire rack to cool down completely.
- While the cake is baking, prepare the vanilla pudding for the vanilla cream filling. Mix the cornstarch with 2 tablespoons of the sugar and some of the milk until smooth. Add the remaining milk, sugar, vanilla paste/vanilla extract to a saucepan, mix and bring to a boil. Add the cornstarch mixture and stir until the pudding starts to thicken. Add the egg yolk and mix in. Take off the heat and let cool down a bit, then place a piece of plastic wrap right on top of the pudding so it does not develop a “pudding skin”. Let cool down completely.
- For the vanilla cream add the butter to a large bowl and mix on high speed until light and fluffy. Add the cooled pudding one tablespoon at a time and mix in. Make sure the pudding and butter have the same temperature – room temperature! If one is too warm or cold, the cream might go bad, cause the two ingredients won’t stay together. Spread the vanilla cream on top of the cooled cake and smooth out the top. Place in the fridge and let cool down for at least 1 hour. Note: If you use a baking frame, the cream stays where it should be and you get a nice edge.
- Chop the chocolate for the glaze and add together with the coconut oil to a bowl. Place that bowl on top of a saucepan with simmering water and let the chocolate and coconut oil melt slowly. Mix until smooth, then take off the heat and let cool down for a moment. Pour over the cake with the vanilla cream and cover everything. Wait a moment until you can see that the chocolate thickens again, then use a fork and decorate the cake with a wavy pattern. Let cool down completely, then cut into slices and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12