Which dare devil baker is up for a challenge?

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Introducing to you a modern twist of the British classic of the chocolate mint battenberg. A battenberg cake is usually a checker board of two flavored cakes “pink and white” and  stuck together with a jam as the binder and covered in a marzipan fondant.

I thought this recipe challenge was going to be an easy one, ITS’ NOT. Its’ time consuming, so if you are a person who changes mind midway of preparation while cooking, this recipe is definitely not for you. Midway through my preparation, I started second guessing my outcome, because for me before I tackle a new recipe, I watch a video thrice, but this one got me watching it five times more and I still wasn’t sure if I would get to compare my outcome. Thank God to my persistence, it turned out beautifully and super delicious. Give or take, a few things need improvement but I did it and now am ecstatic.

Making “Choco Mint Battenberg Cake

Prep time: 1 hour   Bake time: 1 hour   chill time: 1 hour   = 3 hour Total

Here’s what you’ll need:

MAIN INGREDIENTS:

Batter:

  • 170 g of soften butter
  • 150 g of sugar
  • 3 large eggs – at room temp
  • 1 -1/2 cups of all purpose flour
  • 1 -1/4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 Tablespoons of milk

Mint batter:

  • 1/2 teaspoon of peppermint extract
  • a drop of mint green gel food color

Chocolate batter:

  • 2 Tablespoons of unsweetened cocoa powder
  • 2 Tablespoons of milk

Marzipan fondant:

  • 2 cups of almond flour
  • 4 Tablespoons of peanut butter
  • 2 Tablespoons of unsweetened cocoa powder
  • 1 cup of icing sugar
  • 1 Tablespoon of vanilla extract

Important tools:

  • an oven
  • spatulas
  • stand mixer + paddle attachment
  • mixing bowls/cups/spoons
  • parchment paper
  • rolling pin
  • loaf pan
  • Pastry brush

INSTRUCTIONS:

Step 1: Making the batter

Preheat the oven to 180 C. In a bowl, mix all the dry ingredients together: – flour + salt + baking powder. Using your stand mixer, cream together the butter and sugar until its’ pale yellow and fluffier. Add the eggs one at a time and alternate by gradually adding in the flour mixture in three batches. On the 3rd batch, add in the milk and mix until all the flour is not visible.

Step 2: Divide the batter.

Equally divide the batter into two portions. In one bowl – mint flavor and the other is – chocolate flavor. Take out your loaf pan tins, align them with parchment paper and brushed with some cooking oil on both the bottom and sides.

Step 3: Bake for 1 hour.

Step 4: Cooling for 30 mins on a wire rack.

Remove the cake from the pan and gently peel off the parchment paper and allow them to cool completely on the rack.

Step 5: Prepare the Marzipan fondant.

In a mixing bowl, first mix all the dry ingredients together = almond flour + cocoa powder + icing sugar. Place the mixture into a food processor. Add in the wet ingredients = peanut butter and vanilla extract. Pulse them all together until a paste is formed. Feel free to knead the mixture a little before rolling it out.

Step 6: Roll it out.

Cut out the same sized parchment paper. Place one at the bottom, put your marzipan in the middle and another parchment paper at the top. Roll it out using your rolling pin into a long and wide rectangle.

Step 7: Trim off the rough edges – cake.

Take each cake, trim off the rough edges especially the top and the edges. Place one on top of the other and cut right in the middle – Allow the video to guide you. 

Step 8: Binding the checkerboard

Using peanut butter, I used this as a binding paste to stick the pieces together.

Step 9: Cover with the Marzipan fondant & chill for 1 hour.

Transfer the checkerboard cake to the middle of the fondant and set it there. Make sure you have trimmed of the rough edges of the fondant. With the help of the parchment paper, fold each side of the fondant over the binded cake, and repeat the other side. Flip the covered cake, and place in the fridge to chill for 1 hour.

Step 10: Trim off the edges & Serve.

Once the battenberg is well chilled, trim off the edges. Cut neat slices and serve.

checkerboard cake

Note: – For the left overs of the trim edges, listen , don’t throw them away. You have the option of crumbling them and making cake pops as a mini dessert for the kids and yourself, or just snacking on them which is a win -win for everyone.

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Hope you enjoyed watching and learning about this recipe. If you tackle this recipe, tag me on any of my socials with the hashtag #TastieDineRecipes.

Until next time – Love and love.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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