Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup cocoa powder
- 1/2 cup maraschino cherries, chopped
- 1/2 cup rum-soaked raisins (see step 3)
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
- Small saucepan
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a small saucepan, heat the rum and raisins over medium heat until the liquid is absorbed. Set aside to cool.
4. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mixing well after each addition.
5. Divide the batter in half. Stir the cocoa powder into one half of the batter. Fold the chopped cherries into the other half of the batter.
6. Pour the cherry batter into the prepared pan, spreading it evenly. Sprinkle the rum-soaked raisins over the cherry batter. Carefully spread the chocolate batter over the raisins.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
8. In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Spread the chocolate ganache over the cooled cake.
9. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes 12-16 servings.
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
Sodium: 190mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 34g
Protein: 6g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins.
- You can use any type of chocolate chips instead of semisweet.
- You can use any type of milk instead of whole milk.
Variations:
- You can add chopped nuts to the batter.
- You can use different types of fruit, such as blueberries or raspberries.
- You can add a layer of whipped cream between the cherry and chocolate batters.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Be careful not to overbake the cake, or it will be dry.
- Chill the cake before slicing it for cleaner cuts.
Storage instructions:
Store the Donauwelle Cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To serve the cake warm, microwave each slice for 10-15 seconds.
Presentation ideas:
Serve the Donauwelle Cake on a cake stand or platter. Garnish with fresh cherries or chocolate shavings.
Garnishes:
Fresh cherries, chocolate shavings, whipped cream.
Pairings:
Coffee, tea, hot chocolate.
Suggested side dishes:
Fresh fruit, vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a layer of whipped cream between the cherry and chocolate batters.
- If the cake is too dense, make sure you're not overmixing the batter.
- If the cake is too sweet, try reducing the amount of sugar in the recipe.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
Donauwelle Cake is a traditional German cake that originated in the 1950s. It is named after the Danube River, which flows through Germany and Austria.
Flavor profiles:
The Donauwelle Cake has a rich, chocolatey flavor with hints of cherry and rum.
Serving suggestions:
Serve the Donauwelle Cake as a dessert for a special occasion or holiday.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German