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Eggless Chocolate Battenberg Cake

Famous British cake in the 6most healthiest Avatar

Prep Time 1 hour
Cook Time 30 minutes
Servings 6

Ingredients

Ingredients

My Cup Measures 240 ml

For the Cake

  • 1 Cup Whole Wheat Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • Pinch of Salt
  • 2 Tbsp Cocoa Powder
  • 1 Cup Milk, Warm + 1 Tbsp
  • 2 tsp Lemon Juice
  • 1/4 Cup Oil
  • 3/4 Cup Khandsari Sugar
  • 1 tsp Vanilla Essence

Marzipan

  • 1 Cup Almond Meal or 100 g Almonds
  • 1 Tbsp Cocoa Powder
  • 8 Dates, Deseeded and Soaked
  • 1 tsp Honey (Optional)
  • 1/2 tsp Lemon Juice
  • Pinch of Salt

Chocolate Ganache for Assembly

  • 40 g Dark Chocolate
  • 30 g Cream

Instructions

Method

Prepare the Cake Pan

  1. Firstly, prepare the cake pan. I took a 7'' square pan and divided it with foil as shown in the pic below. You can use 2 separate cake pan of 6'' each. Or, bake 2 cakes separately. Like, first vanilla cake and then the chocolate cake. In case, you bake like this, then use half of the given recipe for each cake.
  2. After placing the divider, cover it with parchment paper. This will ensure that the two batters do not mix up with each other.

For the Cake

  1. Take warm milk in a bowl and add lemon juice to it so that it curdles and turn into buttermilk. Keep it aside for 5 minutes.
  2. Sift wheat flour, baking powder, baking soda and salt, 4 to 5 times. Sifting is a must, especially in wheat cakes.
  3. In the curdled milk, add oil, Khandsari sugar and vanilla essence.
  4. Mix it for few seconds till sugar dissolves fully.
  5. Add sifted flour in this in 2 or 3 batches.
  6. Mix nicely so as to have a batter of ribbon consistency. If need be, add little milk.
  7. Divide this batter into 2 equal parts.
  8. Mix the cocoa powder and 1 tbsp milk in one and form a smooth batter.
  9. Now, you have 2 batters, vanilla and chocolate.
  10. Let the batters rest for 8 to 10 minutes.
  11. In the meantime, preheat oven at 180 degrees C. (If baking in microwave convection, then better to preheat at 170 degrees C )
  12. Pour the two batters in different slots.
  13. Bake for 28 to 30 minutes or till a skewer inserted comes out clean.
  14. After taking the cake out of the oven, wait for few minutes and then invert it on a wire rack.
  15. Let it cool down completely.

Marzipan

  1. Soak pitted dates in a bowl of water for 2 to 3 hours.
  2. In the food processor, take almond meal, soaked and squeezed dates, honey, cocoa powder, lemon juice and salt.
  3. Blitz it till all the ingredients are mixed and come together.
  4. Keep it aside.

Chocolate Ganache

  1. Take chopped chocolate and cream in a microwave-safe bowl and heat it for 1 minute, stirring after 30 seconds in between.
  2. Mix it nicely and your Ganache is ready.

Assembly

  1. Take the cakes, trim the edges as well as level the top by scraping.
  2. Divide both the cakes, vertically, so that you have 4 log-shaped cakes, 2 of vanilla and 2 of chocolate.
  3. Now, keep one vanilla log and one chocolate log side by side.
  4. Apply Ganache on the sides and join them. The ganache will act like glue in keeping the two cakes together.
  5. Apply, ganache on the top.
  6. Now, place the remaining cakes on this, in such a manner that vanilla is placed on the chocolate and vice versa.
  7. Using the same technique of ganache, join these two cakes also.
  8. Thus, all the 4 logs of the cake are joined so as to give a checkered pattern.
  9. Take the marzipan and using a rolling pin, roll it thinly and evenly by placing it between 2 parchment papers.
  10. Make a rectangular shape of at least 12'' by 6'' (so that it covers the cake fully)
  11. Keep the cake vertically in the centre and holding the parchment paper, place the marzipan on the cake (just like you wrap a gift).
  12. Then, do the same from the other side.
  13. Press it from both sides so that it is not loose and fits in tightly.
  14. Cut the excess marzipan from the two horizontal sides as we do not want to cover the pattern.
  15. Now, invert it so that you have the finished side on the top.
  16. Battenberg cake is ready.
  17. If you want, make marks on the top and decorate with silver balls.

Recipe Notes

  1. Take warm milk otherwise, it will not curdle.
  2. In place of lemon juice, you can use vinegar (1 tsp) or curd (1 tbsp). The purpose is to curdle the milk, so use any of these.
  3. If chocolate ganache sets before applying to the cakes then heat it for 30 seconds and it will be liquidy again.
  4. Apply ganache liberally so that all 4 pieces of cake are joined tightly.
  5. Marzipan can be rolled and dismantled any number of times in case you are not satisfied with the shape. 
  6. Cut equal pieces of both the cakes for better finishing.
  7. In place of Khandsari sugar, you can use sweetener of your choice like brown sugar or Boora sugar, or any other. Just ensure that that the vanilla cake remains white or yellow only and doesn't get brown.