Battenberg cake also known as Domino cake, Neapolitan Roll or Church Window cake is made of two sponge cakes, one pink and one yellow, arranged so that it forms a 2*2 checker pattern. Usually apricot jam is used to stick the cakes and marzipan is used to cover the whole cake. The origin of this cake is England and it is said that it was named in honour of the marriage of Princess Victoria, grand daughter of Queen Victoria to Prince Louis of Battenberg. The cake is made with almonds and I have tried my hand at an eggless version earlier. You can read about it here.
When I thought of making a second attempt, I wanted to do a different flavour. And I selected chocolate and vanilla. Both the chocolate and vanilla cakes are my oil based recipes which always turns out amazing. And for the filling, instead of jam, I went for my boiled flour butter cream mixed with jam. And for the outer covering I used the dark modelling chocolate which I posted earlier. As I had some experience with battenberg cake, I didn’t find it hard to make. As for the shape I was so happy how the cake turned out and it also tastes awesome.
When I made the video for modelling chocolate, I had so many messages asking for a video on how to use the modelling chocolate for covering cakes. I hope this video will explain you very well on how to use modelling chocolate for covering the cake. Modelling chocolate becomes hard very fast than fondant and so you need to work really fast. And the best method to use for covering the cakes is panelling. I will try to post videos demonstrating the panelling method in the future. For now, I think this video will be surely helpful. If you like it, like, comment and share it. And also subscribe to my YouTube channel.
To Make This Cake You Will Need:
Eggless Chocolate Cake (click to view recipe)- One portion baked in a 8″ * 8″ square pan
Eggless Vanilla Cake (click to view recipe)- One Portion baked in 8″ * 8″ square pan
Dark Modelling Chocolate (click to view recipe)
Boiled Flour Buttercream (click to view recipe) – 1 cup
Mixed Fruit Jam – 2 tbs
Silver Beads To Decorate
For the given quantity, you will get 3 Battenberg cakes.
Modelling chocolate behaves very different from fondant. While fondant is sensitive to humidity, modelling chocolate is sensitive to heat. Even the heat from your hands will affect it. So you should avoid too much kneading. If over kneaded, the modelling chocolate will let out oil from the chocolate. And it will turn so messy. If anything like that happens, just stop kneading immediately. Place the chocolate in two or three layers of cling wrap and set aside for 24 hours at room temperature. By the end of 24 hours, the oil will solidify and you just need to knead it for a few seconds to incorporate it back to the modelling chocolate. If your have hot hands, then wear gloves while using the modelling chocolate. After designing, if left uncovered for four or five hours, the chocolate will become hard and the design would set. You can use a warm knife to slice the cake.
Usually, while eating a fondant covered cake, people tend to throw away the fondant as it is overly sweet. But if you use modelling chocolate, then you don’t have to throw it away. It tastes so nice and compliments well with the cake. So try making the modelling chocolate and have fun.