Violet And Chocolate Battenberg Cake Recipe
Rated 5.0 stars by 1 users
Servings
8-12
Inspired by the classic chocolate Battenberg, this recipe introduces a delightful twist with Whitakers Chocolates' exquisite Violet Creams.
This version is not only gluten-free but also vegan-friendly, ensuring it's safe and enjoyable for everyone.
The unique combination of violet and chocolate flavours transforms this beloved treat, all encased in a luscious chocolate-flavoured marzipan.
Below, you’ll find the step-by-step guide to creating this delicious cake.
Ingredients
-
110 g Gluten Free Plain Flour Blend, (if not using your own blend I recommend Doves Farm Freee Plain GF Flour blend or Pillsbury US)
- 1/2 tsp Baking Powder
-
1/4 tsp Xanthan Gum (omit if you blend contains it)
- 50 g Ground Almonds
- 115 g Caster / Superfine Sugar
-
115 g Vegan Block Butter Melted (I used Flora Plant based unsalted)
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120 ml Plant based Milk (I used Mighty Pea M!lk)
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10 g Cocoa Powder (Check it is Gluten Free and Vegan I used Dr Oekter)
-
10 drops of Violet Extract (I used Foodie Flavours)
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Purple Food Colouring (I used Rainbow Dust by Progel)
- 30ml Tap Water
- 150 g Gluten Free Vegan Chocolate ( I used Plamil Foods Oat M!lk Choc Drops )
- 85 ml Plant Based Milk
- 200 g Ground Almonds
-
200g Icing/Confectioners Sugar
-
25g Cocoa Powder
-
65g Liquid Glycerine
- 1 tsp Vanilla Extract
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2 tbsp Aquafaba (Chickpea juice, I used Ogg Eggs)
-
6 Whitakers Chocolates Violet Creams (They are the best fondant creams!)
-
Sprinkles
FOR THE GANACHE
FOR THE MARZIPAN
Directions
Preheat your oven to 180 C / 160 C Fan / 350 F
In a large bowl add your Flour Blend, Xanthan if using, and Baking Powder and whisk until combined
Add Your ground almonds and caster sugar to the bowl and whisk it all together until well combined
Melt your vegan butter in the microwave or hob until just melted and leave to cool for 5 minutes
Measure out you milk in a medium bowl then add the melted butter and vanilla extract and whisk together
Add the wet ingredients to the dry and mix until you have a smooth batter
Add the wet ingredients to the dry and mix until you have a smooth batter
Using a scale for accuracy, pour half of the batter into a separate bowl add the cocoa paste and stir til combined
Add the Violet Extract and purple colouring to the other and mix until well combined
Add the Violet Extract and purple colouring to the other and mix until well combined
And place in the oven on the middle shelf and bake for 23/ 25 until a cake tester or cocktail stick comes out clean on a test
Leave the cakes to cool in the tin for 20 minutes then carefully flick them out onto a wire rack
Make the Marzipan
In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined
Add the and glycerine and vanilla extract and mix for 1 minute
Add the 2 tbsp Aquafaba and mix for a further minute
Once a ball starts to form take it out and gently need it until it is smooth
Wrap in cling film and place in the fridge for 30 minutes to an hour
Make the Ganache
Warm the Plant Based Milk in a pan on the hob until just before the boil
Add the milk to the chocolate, leave to stand and then after 5 minutes whisk until smooth
Leave to stand 10 minutes until it starts to thicken
Trim the sponges with a sharp serrated knife (a bread knife is ideal) so that they are all the same size
On a piece of parchment place the marzipan and place a piece of cling film over the top
With a rolling pin roll the marzipan to 20 x 30 cm. Cut to size using a pastry or pizza cutter
Cover the marzipan in a thin layer of ganache
Add two alternating coloured cake strips to the middle of the marzipan along the short length
Cover the top of the two strips with another thin layer of ganache and in a checker board pattern place the further two on the top
Carefully roll the cake up in the marzipan so that it is fully encased.
Trim the excess so that it overlaps about halfway across the cake.
Brush it with a little bit of water and gently press it down to seal.
Turn the cake so the seal is at the bottom
Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern.
Decorate as desired using left over ganache, sprinkles, Violet Creams, or leave it plain
Recipe Notes
I hope you enjoyed this post and feel inspired to try making your own cake.
Remember, this recipe is gluten-free and dairy-free, making it a perfect choice for vegans as well.
We'd love to see your creations, so tag us in @whitakerschocolates on Facebook or Instagram!
Thank you to @clarescauldron who created this cake recipe and for the stunning photography.
The cake looks too good to eat!
Enjoy!
