A party without a cake is just a meeting.
I believe in celebrating the simple joys of life – hence the name!
The New Year presents us with so many opportunities. I decided to give it a warm welcome with a delicious slice of this two-toned chocolate cake.
The British classic meets a tea-infused twist as I dedicate half its checkered layers to matcha enthusiasts. The unique choco-tea combo gives the cake a fresh flavor, while the chocolate layers on the outside make it an incredibly decadent treat.
It’s a royal affair with pomp and plant-based splendor!
Here’s what you need to do:Print
- Prep Time: 1 HOUR
- Cook Time: 35 MINS
- Total Time: 1 hour 35 mins
- Yield: 6 - 8 serving 1x
- 1¾ cup cake flour
- 1¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 240 ml milk
- 1 tbsp white vinegar
- ½ cup fine sugar (Adjust to taste)
- ½ cup neutral oil
- 1 tsp vanilla extract
- 1 1/2 tsp matcha powder sifted
- Same ingredients + 2½ tbsp cacao powder
- 1 cup 70% cocoa chocolate, chopped
- 1 cup full fat coconut milk/cream
- 200 grams dark chocolate (at least 70% cocoa), roughly chopped
- 1/4 cup corn syrup
- Scoop out the thick creamy layer from the can of coconut milk. Microwave the milk for approx. 1 min, ensuring there are no bubbles.
- Chuck chopped chocolate in a medium-sized bowl. Pour warm milk over it and set aside for 2-3 mins without stirring.
- Whisk chocolate and milk until the mixture reaches a smooth consistency. Set it aside to cool to thicken up and then become spreadable.
- Melt chocolate in a double boiler over simmering water.
- Take it off heat when it’s almost melted and stir until it smoothens. Allow it to cool before stirring in the corn syrup. (3-5 mins)
- The chocolate might look pasty and grainy. Continue stirring until you can scrape it off easily.
- Shift modeling chocolate into a Ziplock bag. Press it flat before popping it into the fridge. Refrigerate for 2 hrs (or overnight).
- Allow it to reach room temperature before using it.
- Preheat the oven at 180°C and grease an 8” square pan with oil.
- Create a divider with a folded piece of parchment paper and place it in the middle of your prepped pan. Trim it to fit and use aluminum foil to make a stronger divider. Press it into the pan so it sticks to the oil. Set the pan.
- Make buttermilk by mixing milk and vinegar. Stir well and let it set. (5 mins)
- Sift dry ingredients for the matcha cake and mix them with dry batter.
- Whisk the wet ingredients in a big mixing bowl until combined. Slowly add the dry batter to your milky mixture. Stir between intervals to maintain consistency.
- Avoid over mixing by using a spatula when adding the last batch of dry batter.
- Repeat steps 3-6 for the chocolate cake. Replace matcha with cacao powder.
- Pour both batters into separate sides of your cake pan.
- Bake until the toothpick comes out clean. (Approx. 35 mins)
- Let freshly baked cake cool on the wire rack.
- Refrigerate for an hour before assembling it.*
- Make the cake flat by trimming the top. Slice the cake in half to get 4 long strips (2 of each flavor).**
- Use the chocolate ganache to glue matcha cake with chocolate cake. Repeat the step with the other two strips.
- Spread ganache over your two-toned strip and then place it over the other two-toned strip. Position it right to create a checkered pattern. Press firmly to make the strips stick.
- Refrigerate the cake to set.
- Remove chocolate plastic from the Ziplock bag and place it on a silicon baking mat.
- Fold and knead it to turn it into a moldable mass.
- Roll it into a rectangle (8” x 12”) once it softens.
- Place the smoother side downwards and trim sides to straighten the edges.
- Take the cake out and spread ¼ of the remaining ganache on the exposed sides.
- Carefully encase the cake into the chocolate plastic.
- Brush it with water and gently press it down to seal.
Score a diamond pattern onto the top of the cake using a sharp knife.
Voila! Your deliciously chocolatey cake is ready for serving.
*It makes the cake easier to trim into shape.
**To get perfect squares of cake you will need to use a ruler.
Keywords: Battenberg Cake, Vegan Battenberg Cake, Matcha Battenberg Cake, Battenberg Cake with Matcha and Chocolate, Matcha cake, Chocolate Plastic, Vegan Chocolate Ganache