Black Forest Battenberg
Shopping List
For the Chocolate Sponge;
- 175g self raising flour
- 175g unsalted butter
- 175g brown sugar
- 40g cocoa powder
- 3 medium free range eggs
- 50g melted dark chocolate
For the Cherry Sponge;
- 175g self raising flour
- 175g unsalted butter
- 175g caster sugar
- 40g plain flour
- 3 medium free range eggs
- 50g cherry jam
- Pink colouring
- Cherry flavouring
For the decoration;
- 500g Sattina luxury chocolate sugarpaste
- Chocolate ganache/buttercream
- Cherry jam
- Black cherries & cream
I bring you the Black Forest Battenberg. A bake with, controversially, no almonds or marzipan in sight. Cherry and chocolate sponge, sandwiched with black cherry jam and chocolate ganache, wrapped in luxury chocolate sugarpaste and topped with fresh cream and sweet black cherries.
First, line your 7″ square tin with greaseproof paper and cake release. For added convenience, I’m using the pre-cut greaseproof squares available from Iced Jems – they are awesome and such a time saver. (Available in rounds too!)
Let’s start with the chocolate sponge. Cream together the butter and brown sugar.
When this is mixed and fluffy, add in your three eggs.
Then, add in your self raising flour and cocoa powder.
Once this is all mixed in, add in your melted dark chocolate.
Bake at 140°C for 1 hour 15 minutes or until a skewer comes out clean.
Next, for the cherry sponge, cream together the butter and caster sugar.
Add in three eggs.
Then mix in both the self raising flour and plain flour. Once this has mixed thoroughly, add in your cherry jam.
Pour into your lined tin and bake at 140°C for 1 hour 15 minutes or until a skewer comes out clean.
Once your cakes are cooled, cut them into strips, you can get four even strips from a 7″ square cake. (Two Battenberg’s! Win.)
Stick together one chocolate cake strip and one cherry cake strip using a thin layer of warmed cherry jam and chocolate ganache/buttercream.
Then, stack two opposite flavours on top.
Like so! Looking gorgeous already.
Coat your Battenberg’s in a thin layer of chocolate ganache/buttercream and leave to crust over in the fridge for 15 minutes.
I’m using Sattina sugarpaste in luxury chocolate available from Cake Craft World. Roll our your sugarpaste on a side dusted with cornflour. You want it about ¼” thick. (Using spacers would be an advantage here.)
Then, Place your Battenberg onto your rolled out sugarpaste and wrap the sugaspaste around it. You will have a join like this that you can smooth down with your hands.
Top with cream and black cherries, then cut into slices and enjoy!
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Happy baking!
Britt xo