Chocolate Battenberg Cake

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

Add the vanilla paste to the chocolate mix 

Whisk the eggs and sugar together until light and fluffy

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.

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

Whisk the eggs and sugar together until fluffy

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.

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

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

Sieve the dry ingredients together

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.

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.