DB Challenge: Chocolate and Vanilla Battenberg Cake

Hey guys!

So here is a Daring Bakers’ challenge I was really excited about! It may look like a lot of work, but it’s actually quite easy to do. And if you don’t do your own marzipan/fondant/chocolate plastique, it’s even easier!

“Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.”

Here is what you will need to make the same cake I did:

Battenberg Cake

Chocolate and Vanilla Battenberg Cake
From Runs with Spatula

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup butter, at room temperature
3/4 cup granulated sugar
2 eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
1/8 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Grease one 9-inch square cake pan and set aside (See the PDF on how to separate the cake pan in 2).

In a medium bowl, stir together the flour, baking powder, and salt. In the large work bowl of a mixer, cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time, making sure each is fully incorporated before adding the next. Beat in the milk and vanilla. Add the flour mix.

Divide the batter into two equal portions. Place the first batter portion on one side of the cake pan. Add the cocoa powder to the second half of the batter, and mix until fully incorporated. Transfer batter to the other half of the cake pan.

Bake for 25-30 minutes, or until a toothpick inserted in the center come out clean. Cool the cakes in the pan on a cooling rack for 10 minutes. Remove from pan and let finish cooling on the rack.

Dark Chocolate Plastique
7 oz Dark Chocolate (I used semisweet chocolate and it worked just fine)
¼ cup Corn Syrup

  1. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally
  2. Once completely melted, remove from heat and allow to cool a bit
  3. Stir in corn syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the side of the bowl
  4. Transfer chocolate into a sealable bag, spread the chocolate out then seal the bag
  5. Leave overnight or refrigerate for about 2 hours until completely firm
  6. Turn out from the bag and knead on a surface dusted with powdered sugar, at first it will just break , but as you knead, it will warm up and start to become pliable. If your hands are hot, it will help!
  7. Knead until it’s pliable enough to roll out or mould, 5 – 10mins.
Follow the PDF to prepare the cake and assemble!

Battenberg Cake