Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup cherry pie filling
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
11. Spread the cherry pie filling over the top of the cooled cake.
12. Drizzle the melted chocolate over the cherry filling in a zigzag pattern.
13. Allow the chocolate to set before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 190mg
Total carbohydrates: 36g
Dietary fiber: 1g
Sugars: 20g
Protein: 5g
Substitutions for ingredients:
- You can use chopped pecans or almonds instead of walnuts.
- You can use dark chocolate chips instead of semisweet.
- You can use raspberry or blueberry pie filling instead of cherry.
Variations:
- You can add a layer of whipped cream between the cake and the cherry filling.
- You can sprinkle some shredded coconut over the chocolate drizzle.
- You can add some almond extract to the cake batter for a different flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter to avoid a tough cake.
- Use a toothpick to test the cake for doneness.
- Allow the cake to cool completely before adding the cherry filling and chocolate drizzle to prevent them from melting.
Storage instructions:
Store the Donauwelle cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave a slice of the cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Serve the Donauwelle cake on a cake stand or platter and garnish it with fresh cherries or whipped cream.
Garnishes:
Fresh cherries, whipped cream, shredded coconut, or chocolate shavings.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Be gentle when folding in the dry ingredients and milk.
Food safety advice:
Make sure to wash your hands and all equipment before starting to prevent contamination. Store the cake properly to avoid spoilage.
Food history:
Donauwelle cake is a traditional German dessert 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 and buttery flavor with a hint of vanilla. The walnuts add a nutty crunch, while the cherry filling and chocolate drizzle provide a sweet and tangy contrast.
Serving suggestions:
Serve the Donauwelle cake as a dessert or as a sweet treat with coffee or tea.
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Region: German