Chocolate Battenberg Cake Recipe

Chocolate and orange battenberg

Name: Chocolate and orange battenberg
Total time: 1 h 15 min
Yield: Serves 8
Ingredients: 175g butter softened; 175g golden caster sugar; 175g self-raising flour; ¼ tsp baking powder; 3 eggs; 2 tbsp cocoa plus extra for dusting; 2 oranges zested; 150g apricot jam sieved; 1-2 tbsp Cointreau or Grand Marnier; 500g chocolate fondant icing or knead 500g white fondant with 2 tbsp cocoa

Lulu Grimes

Published: September 22, 2020 at 10:27 AM

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Serves 8

Easy

Total time: 1 hr and 15 mins

+ Cooling

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ChocoIate or orange – why choose when you can have both? This chequered classic opts for a chocolate fondant coat, instead of the usual marzipan

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Alternatives

Complete the dish

Try our chocolate battenberg cake then check out our zesty battenberg cake and orange drizzle cake.

Ingredients

Nutrition

175g butter

softened
175g golden caster sugar
175g self-raising flour
¼ tsp baking powder
3 eggs
2 tbsp cocoa

plus extra for dusting
2 oranges

zested
150g apricot jam

sieved
1-2 tbsp Cointreau or Grand Marnier
500g chocolate fondant icing

or knead 500g white fondant with 2 tbsp cocoa

Nutrition: per serving

kcal680
fat25.3g
saturates14.6g
carbs105.7g
fibre2.2g
protein6g
salt0.8g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Make a barrier out of double-thickness foil lengthways down the centre of a 20cm x 20cm tin (or buy a Silverwood battenberg tin). Line each side with baking paper so the mix won’t leak out. Beat the butter, sugar, flour, baking powder and eggs with an electric whisk to a smooth batter. Divide in two and add the cocoa to one half (add a splash of milk if the mix is thick, it should be the same consistency as the other side) and the zest to the other. Spoon the chocolate mix into one half of the tin and the orange into the other. Bake for 25-30 minutes, then test by poking in a skewer – it should come out clean. Cool for 10 minutes, then turn onto a wire rack.
step 2

Roll the fondant to a rough rectangle– 20cm long x 30 cm wide x 1/2 cm thick. Lay one half of the cake on top of the other and trim both to the same size, cut them in half lengthways to give 2 long strips of each. Heat the jam with the Cointreau.
step 3

Lay a chocolate cake strip in the centre of the fondant and trim the fondant in a straight line at each end so it matches the length of the cake. Brush the cake all over with jam, lay an orange strip next to it and brush with jam, pushing the two strips together. Repeat with the top strips putting the chocolate on top of the orange and orange on top of the chocolate. Fold the fondant over the cake to encase it, trimming any excess and sticking the fondant with a bit of jam. Turn over so the seam is on the underside. Dust with cocoa if you like.

Prefer something more traditional?

Easy Battenberg Cake Recipe

Authors

Lulu GrimesManaging editor

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