I’m so fond of Batman

Why are we so into Batman instead of diversifying a little? Because there are some other superheroes out there… Superman, Spider-Man, Thor, Captain America… even the Ninja Turtles, right?

So why this insistence in Batman then? Well, it is quite obvious and self-explanatory… Batman is the only down-to-earth superhero: some millions in the bank and a bit of gym and any of us could become him.

You see, one of the major burdens of being a scientist is the pathological need to be able to rationally explain everything, even when we go to the movies… And that is why I make Batman cakes!

Fondant Batman Cake

Good luck 🙂

Fondant Batman Cake

For the Buttermilk Chocolate Cake (Mocha Cake)

 Makes one 20 cm cake and one 23 cm cake

  • 250 g flour
  • 450 g sugar
  • 150 g cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 250 ml buttermilk (milk + 4.5 tsp white vinegar, let stand 10 min)
  • 250 ml coffee
  • 125 ml oil
  • 2 eggs
  • 2 tsp vanilla extra

Preheat oven to 160 °C fan.

Mix and sift flour, sugar, cocoa, baking soda, baking powder and salt. In another bowl, mix the oil, eggs, coffee, vanilla and buttermilk.

Add the wet ingredients into the dry and beat at low speed until combined. Then increase the speed to medium and beat for another 3 minutes, scraping the sides of the bowl from time to time.

Divide the batter between the 20 and 23 cm pans and bake for 30 to 35 minutes, a tester should come out clean.

To assemble the cake

  • Buttercream
  • Yellow and Black Fondant, kneaded (cake style for how-to!)
  • Fondant cutters
  • Rolling pin
  • Corn flour

Cut out a banana shaped slice from the 20 cm cake, you will get an oval to place as second tier. Seal the cakes with buttercream or ganache. I used a little store bought vanilla buttercream, but this espresso buttercream would also go great with it.

Cover the cakes with fondant (check this cake style protocol, around minute 20) and decorate with fondant cut pieces pasted with a little water.

Fondant and cutters

Fondant Batman Cake

Hidden Batman Cake

Baking mad has a lovely recipe for a hidden heart cake. So cute and sweet.

I happen to have a batman cookie cutter, so I thought about about a slightly different hidden surprise.

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This cake takes a while, because it’s two cakes in one, really… but it is so much fun.

Hidden Batman Cake

For the Batmans: chocolate sponge

  • 3 eggs
  • 175 g butter
  • 175 g golden caster sugar
  • 150 g self-raising flour
  • 1/2 tsp baking powder
  • 35 g cocoa powder
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • Black food colouring

Preheat the oven at 180 °C and line a 1 kg loaf tin. Cream together the butter and sugar until light and fluffy. Beat in the eggs (add some flour if it starts to curdle) and vanilla. Fold in sifted flour, cocoa powder and baking powder, together with the milk.

Now slowly mix in black food colouring until you are happy with the shade (or until you finish the bottle, I so need to buy decent food colouring…). Transfer to the tin and bake until a skewer comes out clean (45-50 minutes).

Let the loaf cool and then make the batmans: cut the cake into 3 cm thick slices and stamp out batmans using a cookie cutter.

Chocolate Sponge Batmans

For the yellow sponge

  • 3 eggs
  • 175 g butter
  • 175 g golden caster sugar
  • 175 g self-raising flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • Yellow food colouring

Grease and line the tin again. Cream together the butter and sugar until light and fluffy. Beat in the eggs (add some flour if it starts to curdle) and vanilla. Fold in sifted flour and baking powder. Mix in yellow food colouring until you are happy with the shade (again, or until you finish the bottle).

Now assemble the surprise cake: add yellow sponge mixture at the bottom of the tin until 3 cm deep. Pack the batmans tightly together in a row and place them in the centre of the loaf tin on top of the layer of yellow sponge. Leave a gap at each end.

Hidden Batmans

Spoon the rest of the yellow sponge mixture over the batmans, ensuring they are covered. Bake at 180 °C until a skewer comes out clean (45-50 minutes).

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For the totally awesome chocolate buttercream (new favourite)

  • 40 g 70 % (Valor) chocolate
  • 75 g butter
  • 150 g icing sugar
  • 1 tsp vanilla extract
  • 1 1/2 tbsp milk

Melt the chocolate over a pan of simmering water and let it cool slightly. Beat the icing sugar into the softened butter, add the vanilla. Mix in the chocolate and milk.

Once the cake is cold, decorate with the buttercream and some yellow sprinkles.

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