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Chocolate and Vanilla Battenberg Cake

Recipe and How To

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A chocolate twist on the classic chequered Battenberg cake. My chocolate Battenberg recipe sandwiches chocolate and vanilla cake layers before wrapping in marzipan.

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You'll want to start by preparing your pan. This can be done by making a DIY aluminium foil divider in a square pan. The link below has a detailed how to!

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Then gather your ingredients: - Butter - Sugar - Eggs - Flour - Baking powder - Ground almonds - Cocoa powder - Boiling water - Vanilla bean paste

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Even though you're technically making two cakes, you can make the batter in one batch, before dividing and flavouring.

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While one half will be left to be flavoured just with vanilla paste, the other will be flavoured and coloured with cocoa powder (bloomed with boiled water).

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Pour the two batters into either side of the divided baking tray and smooth out as evenly as possible to bake.

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After baking and cooling, the two cakes can be removed from the tray and trimmed to size to stack as a battenberg.

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Use ganache to stick the slices together, making a firm rectangular log of cake, with the colours alternating in the chequerboard pattern.

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Then enclose in a layer of rolled marzipan. This will give a solid structure to the Battenberg loaf cake and highlight the almond in the batter.

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Once wrapped, slice the ends to create clean edges and check all is in order!

For the measurements and full details on tips and tricks, check out the recipe in the link below!