Classic German Cherry and Chocolate Wave Cake

Preheat your oven to 175°C (350°F) and grease a 25x35 cm (10x14 inch) baking pan. Drain the canned sour cherries thoroughly, reserving a little juice if you wish.

For the cake batter, cream 200g softened butter with 250g granulated sugar until light and fluffy. Beat in the 4 eggs one by one. In a separate bowl, combine 300g flour and 10g baking powder, then gradually fold into the wet mixture. Divide the batter in half. Mix 30g cocoa powder and 50ml milk into one half to create the chocolate batter. Spread the plain batter evenly into the prepared pan, then dollop the chocolate batter on top and lightly swirl.

Scatter the drained sour cherries evenly over the batter. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.

Prepare the vanilla pudding: Whisk 2 sachets of vanilla pudding powder with 50g granulated sugar and a splash of the 500ml milk until smooth. Bring the remaining milk to a boil, then whisk in the pudding mixture. Cook, stirring constantly, until thick. Pour the hot pudding over the cooled cake and let it cool completely, then chill in the refrigerator for at least 1 hour until firm.

For the chocolate glaze, finely chop 200g dark chocolate. Melt it gently over a double boiler or in a microwave with a tablespoon of neutral oil (e.g., sunflower or canola oil) until smooth. Pour the melted chocolate evenly over the chilled pudding layer and spread quickly. Use a fork or a pastry comb to create decorative 'waves' on the surface before it sets.

Chill the cake again for at least 30 minutes to allow the chocolate glaze to set completely. Once set, cut into squares or rectangles and serve. Guten Appetit!