Cherry and chocolate Donauwelle

Grease a deep 40 × 30 cm baking tray with 5 g butter. Drain the cherries thoroughly and pat dry.

Mix the pudding powder and 100 g sugar with 90 ml cold milk. Bring the 410 ml milk reserved for the pudding to the boil. Off the heat, whisk in the pudding mixture. Return to the heat and boil for 1 minute, stirring. Transfer to a dish, cover the surface and cool for about 60 minutes, until at room temperature.

Heat the conventional oven to 180 °C. Beat 250 g softened butter with the remaining 200 g sugar, vanilla sugar and salt. Crack the eggs and add gradually. Mix in the flour and baking powder. Spread just under two thirds of the batter on the tray. Mix the cocoa and remaining 15 ml milk into the reserved batter and spread over the plain layer. Scatter over the cherries and press them in lightly.

Bake for about 40 minutes, until a skewer inserted into the cake comes out without raw batter. Cool on the tray for about 60 minutes.

Beat the remaining 250 g softened butter. Whisk the pudding smooth, then add it to the butter a little at a time. Both must be at room temperature to prevent splitting. Spread over the cold cake and chill for 60 minutes.

Chop the chocolate and gently melt it with the oil over a water bath. Spread over the firm buttercream and draw waves with a fork. Chill for about 30 minutes, until the chocolate is set, before cutting.