Chocolate Battenberg Cake
A Great British Chocolate twist on this classic recipe.
A Great British Chocolate twist on this classic recipe.
Containing: 5 Components

White chocolate cake

Ingredients: White chocolate cake

  • 110 g
    unsalted butter

Preparation: White chocolate cake

Melt the white chocolate and butter together and mix to a smooth liquid.

Ingredients: White chocolate cake

  • 5 g
    vanilla paste

Preparation: White chocolate cake

Add the vanilla paste to the chocolate mix 

Ingredients: White chocolate cake

  • 3 piece(s)
    Egg
  • 112 g
    caster sugar

Preparation: White chocolate cake

Whisk the eggs and sugar together until light and fluffy

Ingredients: White chocolate cake

  • 105 g
    self-raising flour

Preparation: White chocolate cake

Add the melted chocolate mix to the eggs and sugar and then fold through the flour.

Bake in a rectangular tin for 20 minutes at 160c.

Dark chocolate cake

Ingredients: Dark chocolate cake

  • 125 g
    unsalted butter

Preparation: Dark chocolate cake

Melt the dark chocolate and butter together and mix to a smooth liquid.

Ingredients: Dark chocolate cake

  • 3 piece(s)
    Egg
  • 125 g
    dark brown sugar

Preparation: Dark chocolate cake

Whisk the eggs and sugar together until fluffy

Ingredients: Dark chocolate cake

  • 85 g
    self-raising flour
  • 20 g
    cocoa powder

Preparation: Dark chocolate cake

Add the melted chocolate mix to the eggs and sugar and then fold through the flour and cocoa powder.

Bake in a rectangular tin for 20 minutes at 160c.

Milk Chocolate Filling

Ingredients: Milk Chocolate Filling

  • 155 g
    double cream (48%)

Preparation: Milk Chocolate Filling

Bring the cream to the boil and then pour over the chocolate. Mix together to a smooth chocolate cream.

Ingredients: Milk Chocolate Filling

  • 25 g
    butter

Preparation: Milk Chocolate Filling

Add the butter in small pieces and ensure the butter is mixed in completely.

Chocolate Marzipan

Ingredients: Chocolate Marzipan

  • 270 g
    ground almonds
  • 190 g
    icing sugar
  • 20 g
    cocoa powder

Preparation: Chocolate Marzipan

Sieve the dry ingredients together

Ingredients: Chocolate Marzipan

  • 30 g
    cold water
  • 30 g
    amaretto liqueur

Preparation: Chocolate Marzipan

Add the liquids and mix well to bring the ingredients to a dough.

Roll the dough out between two sheets of silicon paper to 5mm thickness.

Cake Assembly

Once the cakes are baked, cut each cake into four rectangles by slicing down the middle length of the cake and then horizontally through the cake. Use the Milk Chocolate Filling between each section of cake, spreading a thin layer on to each cake surface to join it to the next. Then spread a layer of milk chocolate filling on all four sides of the cake.

 

Take the rolled out marzipan and keep one silicon sheet underneath it - this will help to cover the cake. Using a ruler , cut a rectangle of marzipan to the size big enough to cover the whole cake. Place the cake approximately 5 cm from the edge of the rectangle and then using the silicone sheet underneath to support the marzipan, roll the cake keeping the marzipan firmly in contact with the cake. Where the two ends meet, press the ends together and smooth gently. The join should ideally be on the bottom of the cake. Once covered trim any edges as necessary and cover in an airtight container or clingfilm until serving.

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges