Coffee Vanilla Chocolate Chip Battenberg … Daring Bakers go ROYALE!

“A great empire, like a great cake, is most easily diminished at the edges.”
Benjamin Franklin

Coffee Vanilla Chocolate Chip Batterberg“My tongue is smiling”, ‘Only good can come out of this”…. some of my favourite food quotes tumbled through my head as I mixed the batter. I was up early looking at the pile of sweet home made butter. The time had come for the Daring Bakers Batternberg, the Queen of Englands favourite cake. My take for her birthday celebrations – Coffee Vanilla Chocolate Chip Batterberg! It was delicious; pretty too, but an uphill task given the terrible weather!!

This cake has grand beginnings. It was actually created as a wedding cake for royalty. The first Battenberg cake was made to celebrate the marriage of Queen Victoria’s granddaughter, Princess Victoria, to husband Prince Louis of Battenberg. It’s traditionally flavoured with almond and has the signature Battenberg markings, that is, the yellow and pink squares, said to represent the four princes of Battenberg. The strips of sponge are glued together using jam (normally apricot) and the whole cake is covered in marzipan. Sometimes the edges are crimped and the top is patterned with a knife. This traditional Battenberg recipe comes from Mary Berry’s “Baking Bible”.

Flavours danced in my head, the possibilities seemed endless but the incessantly high temperatures and rampant power cuts held me back … until 4 days ago. The time had come as it was a now or never. Vanilla and peach, coffee walnut, cherry vanilla, dark cherry chocolate, chocolate orange, vanilla pistachio … the colours now dancing too.

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.

So many choices, so much more confusion! We have a mini Queen of England at home, the dieting diva who has a strong dislike for walnuts and pistachios much to my dismay. The newly turned 13 teen is simpler to handle in food matters as he is more adventurous with his palette. MasterChef helps! Thankfully coffee is something we all agree on, so coffee was in!Pairings? The teens love for dark chocolate {last wished for in this Dark Chocolate Cherry Mousse Cake} had my flavours were sorted out. Next? Covering the Battenberg! India is not a marzipan country, and with the heat these days {45C feeling like 47C}, it’s a bother to make from scratch. In fact, you could easily bake the Battenberg on the sidewalk! I chose the plastique as I have wanted to try it ever since I spied it on sweet Allesios blog Recipe Taster ages ago.The time had come for plastique adventure; thats when the cookie crumbled! It was the hottest day of the season, a hot wind blasting its way through the city … and then a massive 7 hour power cut!  Oh, the HORRID HEAT! “If it hadn’t been your birthday, your Majesty, wild horses couldn’t have dragged me to make a Battenberg, buttercream, chocolate plastique and all, given the conditions.”How my buttercream curdled and wept! The plastique behaved beautifully for a while. I LOVED IT; then I hated it. The camera was now thrown away! Rolled the plastique out to line the cake. That was the easy bit. A blast of hot summer wind and contact with buttercream kind of paved it’s plastic-y fate. Everything flowed and disintegrated in different directions. I patched up what I could and shoved it into a fridge already under stress.I tried to pretty it up and camouflage the tattered edges with cocoa, and dunked a plastique rose on top {beautiful tutorial here for chocolate roses}. The stalk wilted in the heat, but at least I managed something. It tasted darned good though, so here you are – Coffee Vanilla Chocolate Chip Batterberg thanks to Mandy …. and her Majesty of course!About the cake Mandy said, “It’s an all in one cake method, so very simple, quick and very few dirty dishes! Although there are specialised Battenberg cake tins available, you don’t need one. This can be baked in a square baking tin and a divide made with foil to separate the two batters. This recipe really is all about simplicity.” TRUE!

Thank you Mandy, and thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the delightful Battenbergs our other daring bakers have squared up!!

[print_this]

Recipe: Coffee Vanilla Chocolate Chip Batterberg

Summary: A simple, stunning and delicious traditional British cake. Adapted from Coffee and Walnut Battenberg from Mary Berry on the BBC Food website

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Serves: 8+
Ingredients:

  • Cake
  • ¾ cup / 175gm unsalted butter, softened & cut in cubes
  • ¾ cup / 175gm caster sugar
  • 1¼ cups / 175gm self-raising flour {see notes on how to make your own}
  • 3 large eggs, room temp
  • ½ cup / 65gm ground almonds {or ground rice}
  • 3/4 tsp  baking powder
  • 3 tsp / 15 ml milk
  • ½ tsp / 2½ ml vanilla extract
  • 1½ tsp / 7 gm instant coffee powder
  • 3 Tbsp / 25gm mini dark chocolate chips
  • Coffee Buttercream
  • ½ cup / 115gm  unsalted butter
  • 2 cups / 225gm powdered sugar
  • 1 tsp / 2 gm instant coffee
  • 1½ tsp milk or cream
  • Dark Chocolate Plastique To Finish
  • 200gm Good Quality Dark Chocolate (70% Cocoa content)
  • ¼ cup / 60ml Light Corn Syrup / Glucose Syrup

Method:

  1. Cake
  2. Preheat oven to moderate 180°C
  3. Grease an 8”/20cm square baking tin with butter
  4. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil) – Tip: See photos or watch video above for detailed instructions
  5. Whisk together dry ingredients (except chocolate chips and coffee) and combine with the wet ingredients in a large bowl (except vanilla and milk) and beat together just until the ingredients are combined and the batter is smooth
  6. Spoon half the mixture into a separate bowl and stir in the vanilla, 1½ teaspoons milk and chocolate chips.
  7. Spoon the chocolate mixture into the one side of the prepared baking tin
  8. Dissolve the coffee in the remaining 1½ teaspoon milk and add to the remaining batter, stir until just combined
  9. Spoon the coffee batter into the other half of the prepared baking tin
  10. Smooth the surface of the batter with a spatula, making sure batter is in each corner
  11. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)
  12. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack
  13. Because it’s such a thick batter I find that if you spread the batter so that it’s higher at the edges, when it bakes it helps rise without as much of a curved surface
  14. Once completely cool, trim the edges of the cake with a long serrated knife
  15. Cut each sponge in half length ways so that you are left with four long strips of sponge
  16. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible.
  17. Coffee Buttercream
  18. Combine the buttercream ingredients together and mix until combined.
  19. Dark Chocolate Plastique
  20. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally. {I used the microwave}
  21. Once completely melted, remove from heat and allow to cool a bit
  22. Stir in corn syrup / glucose syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the side of the bowl
  23. Transfer chocolate into a seal-able bag, spread the chocolate out then seal the bag. Leave overnight or refrigerate for about 2 hours until completely firm
  24. 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
  25. Knead until it’s pliable enough to roll out or mould, 5 – 10mins
  26. To Finish
  27. Spread a thin layer of buttercream onto the strips of cake to stick the cake together in a checkered pattern
  28. Dust a large flat surface with icing sugar then roll the plastique in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake
  29. Spread the top of the cake with a thin layer of buttercream
  30. Place the cake on the plastique, buttercream side down
  31. Spread buttercream onto the remaining three sides
  32. Press the plastique around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over
  33. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate
  34. Neaten the ends of the cake and remove excess plastique by trimming off a small bit of cake on both ends to reveal the pattern.
  35. Note: How to make your own self raising flour: 1 cup Self Raising Flour = 1 cup / 115g All Purpose Flour + 1 ½ tsp Baking Powder + ¼ tsp Salt (omit salt if there is salt in the recipe) sifted together

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
Exit mobile version