Chocolate Battenberg Recipe
Uploaded by Renshaw Baking
- 170 g unsalted butter - softened
- 170 g caster sugar
- 4 eggs - beaten
- 1 tsp vanilla extract
- 170 g self raising flour
- 2 tbsp milk
- 1 tbsp cocoa powder
- 4 tbsp apricot jam
- 500 g Renshaw Original White Marzipan
- 10 g cocoa powder
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Preheat the oven to 180°C / 350°F / gas mark 4.
Butter a 20cm square cake tin and line the base with greased baking parchment.
Divide the tin in half with a 30cm strip of foil folded into a double thickness.
Divide the bake ingredients in half to make two batters, one plain and one chocolate. For the chocolate batter remove 1 table spoon of flour and replace with 1 table spoon of cocoa powder.
Beat together the butter, sugar, eggs, vanilla, flour and milk until smooth.
Beat together the butter, sugar, eggs, flour, cocoa powder add milk until smooth
Spoon one side of the tin with the plain batter and the other side with the chocolate batter.
Bake for 25-30 minutes or until the center springs back to the touch
Cool for 5 minutes then turn out onto a cooling rack.
To assemble: lay one piece of cake on top of the other and trim to the same size.
Cut in half lengthways to give 2 long strips of each colour.
Warm the apricot jam and sieve.
Lay a strip of Chocolate cake on a board and brush the top and sides with jam; lay a plain strip next to it and do the same.
Arrange the other 2 strips on top.
Brush with jam all over.
Blend the cocoa powder into the marzipan by gently kneading it until the cocoa power is evenly mixed in.
Roll the marzipan into a 20x30cm rectangle. Trim a straight edge.
Place the cake at one end of the rectangle and tightly wrap in the marzipan.
Trim the ends with a knife to finish.