Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup cherry pie filling
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chocolate chips.
7. Pour half of the batter into the prepared pan and smooth the surface.
8. Spoon the cherry pie filling over the batter and spread it evenly.
9. Pour the remaining batter over the cherry filling and smooth the surface.
10. Sprinkle the sliced almonds over the top of the batter.
11. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 46g
Protein: 5g
Sodium: 190mg
Sugar: 33g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use any fruit pie filling instead of cherry pie filling.
- You can use chopped walnuts or pecans instead of sliced almonds.
Variations:
- You can add 1/2 teaspoon of almond extract to the batter for a different flavor.
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- You can use a different type of fruit pie filling, such as blueberry or apple.
Tips and tricks:
- Make sure to grease the cake pan and line the bottom with parchment paper to prevent the cake from sticking.
- Don't overmix the batter or the cake will be tough.
- Use room temperature ingredients for best results.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (180°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
You can garnish the cake with fresh cherries or chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
The cake is delicious on its own, but you can serve it with whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the cake 5-10 minutes before the recommended baking time.
- If the cake is too moist, you may have underbaked it. Check the cake with a toothpick to make sure it's fully cooked.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Donauwelle Cake is a German cake that originated in the 1950s. It is named after the Danube River and is known for its distinctive layers of chocolate and cherry.
Flavor profiles:
The cake has a rich chocolate flavor with a sweet and tangy cherry filling. The sliced almonds add a nutty crunch.
Serving suggestions:
Serve the cake as a dessert or for afternoon tea.
Related Categories
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Region: German
Taste: Rich, Sweet, Chocolatey, Moist, Decadent