Battenberg Cake for Matcha Lovers

Battenberg Cake for Matcha Lovers

A party without a cake is just a meeting.

-Julia Child

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
Battenberg Cake for Matcha Lovers

Battenberg Cake for Matcha Lovers

I decided to give the New Year 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.

  • Prep Time: 1 HOUR
  • Cook Time: 35 MINS
  • Total Time: 1 hour 35 mins
  • Yield: 6 - 8 serving 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

MATCHA CAKE:

  • 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

CHOCLATE CAKE:

  • Same ingredients + 2½ tbsp cacao powder

CHOCOLATE GANACHE:

  • 1 cup 70% cocoa chocolate, chopped
  • 1 cup full fat coconut milk/cream

CHOCOLATE PLASTIC

  • 200 grams dark chocolate (at least 70% cocoa), roughly chopped
  • 1/4 cup corn syrup

Instructions

CHOCOLATE GANACHE:

  1. Scoop out the thick creamy layer from the can of coconut milk. Microwave the milk for approx. 1 min, ensuring there are no bubbles.
  2. Chuck chopped chocolate in a medium-sized bowl. Pour warm milk over it and set aside for 2-3 mins without stirring.
  3. Whisk chocolate and milk until the mixture reaches a smooth consistency. Set it aside to cool to thicken up and then become spreadable.

CHOCOLATE PLASTIC:

  1. Melt chocolate in a double boiler over simmering water.
  2. 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)
  3. The chocolate might look pasty and grainy. Continue stirring until you can scrape it off easily.
  4. Shift modeling chocolate into a Ziplock bag. Press it flat before popping it into the fridge.  Refrigerate for 2 hrs (or overnight).
  5. Allow it to reach room temperature before using it.

CAKE:

  1. Preheat the oven at 180°C and grease an 8” square pan with oil.
  2. 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.
  3. Make buttermilk by mixing milk and vinegar. Stir well and let it set. (5 mins)
  4. Sift dry ingredients for the matcha cake and mix them with dry batter.
  5. 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.
  6. Avoid over mixing by using a spatula when adding the last batch of dry batter.
  7. Repeat steps 3-6 for the chocolate cake. Replace matcha with cacao powder.
  8. Pour both batters into separate sides of your cake pan.
  9. Bake until the toothpick  comes out clean. (Approx. 35 mins)
  10. Let freshly baked cake cool on the wire rack.
  11. Refrigerate for an hour before assembling it.*
  12. Make the cake flat by trimming the top. Slice the cake in half to get 4 long strips (2 of each flavor).**
  13. Use the chocolate ganache to glue matcha cake with chocolate cake. Repeat the step with the other two strips.
  14. 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.
  15. Refrigerate the cake to set.
  16. Remove chocolate plastic from the Ziplock bag and place it on a silicon baking mat.
  17. Fold and knead it to turn it into a moldable mass.
  18. Roll it into a rectangle (8” x 12”) once it softens.
  19. Place the smoother side downwards and trim sides to straighten the edges.
  20. Take the cake out and spread ¼ of the remaining ganache on the exposed sides.
  21. Carefully encase the cake into the chocolate plastic.
  22. Brush it with water and gently press it down to seal.
  23. Score a diamond pattern onto the top of the cake using a sharp knife.

Voila! Your deliciously chocolatey cake is ready for serving.


Notes

*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

 

Leave a Reply

Your email address will not be published.

0