Battenberg Cake with Matcha and Chocolate
Ingredients
Matcha cake
- 1 3/4 cup cake flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 240 ml regular milk (or plant-based milk)
- 1 tbsp white vinegar
- 1/2 cup fine sugar (Adjust to taste)
- 1/2 cup neutral oil
- 1 tsp vanilla extract
- 1.5 tsp matcha powder sifted
Chocolate cake
- 1 3/4 cup cake flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 240 ml regular milk (or plant-based milk)
- 1 tbsp white vinegar
- 1/2 cup fine sugar (Adjust to taste)
- 1/2 cup neutral oil
- 1 tsp vanilla extract
- 2.5 tbsp cacao powder
Ganache
- 1 cup 70% dark chocolate, chopped
- 1 cup full fat coconut milk/cream
Chocolate plastic
- 200 g dark chocolate (at least 70% cocoa), roughly chopped
- 1/4 cup corn syrup
Preparation
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 aside.
Make buttermilk by mixing milk and vinegar. Stir well and let it set for 5 minutes.
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 for the chocolate cake by replacing matcha with cacao powder.
Pour both batters into separate sides of your cake pan.
Bake until the toothpick comes out clean, approximately 35 minutes.
Let the freshly baked cake cool on a wire rack.
Refrigerate for an hour before assembling it.
Cut the cooled cakes into equal strips to create a checkered pattern.
Alternate matcha and chocolate strips, using ganache to glue them together.
Cover the assembled cake with chocolate plastic to finish.
