Danube Wave Cake

Ingredients16

• butter (for the batter)170g
• salt1 Prise
• sugar (for the batter)180g
• eggs5 Stück
• all-purpose flour300g
• baking powder1 Päckchen
• milk (for the batter)120ml
• baking cocoa40g
• milk (for the cocoa batter)2 EL
• jarred cherries, drained350g
• milk (for the pudding)750ml
• sugar (for the pudding)80g
• cream pudding mix2 Päckchen
• butter (for the buttercream)250g
• dark chocolate200g
• sunflower oil2 EL

Instructions

1. 1

   Line a baking sheet with parchment and preheat the oven to 350°F (180°C) conventional. Beat 170 g butter, salt and 180 g sugar with the hand mixer until pale and creamy.

2. 2

   Beat in the eggs one at a time, mixing each in well.

3. 3

   Sift the flour and baking powder over the mixture and stir with 120 ml milk into a smooth batter.

4. 4

   Spread half of the batter over the baking sheet with a spatula.

5. 5

   Stir the cocoa and 2 tbsp milk into the remaining batter until lump-free and spread it over the light batter.

6. 6

   Drain the cherries well, scatter them evenly over the batter and press in lightly. Bake on the middle rack for 25 to 30 minutes, until a wooden skewer comes out clean.

7. 7

   Meanwhile, dissolve 80 g sugar and the pudding mix in a little of the 750 ml milk. Bring the rest of the milk to a boil in a pot.

8. 8

   Remove from the heat, whisk in the dissolved mix and simmer briefly while stirring until the pudding visibly thickens. Cover the surface with plastic wrap and cool to room temperature.

9. 9

   Beat 250 g room-temperature butter until very pale, then beat in the cooled pudding a spoonful at a time.

10. 10

    Spread the buttercream over the fully cooled cake and chill for about 1 hour.

11. 11

    Chop the chocolate and melt it with the sunflower oil in a double boiler over low heat.

12. 12

    Spread the glaze over the cold buttercream with a spatula and drag a fork through it to make waves.