How To Make Chocolate Battenberg Cake

How To Make Chocolate Battenberg Cake

Learn How To Make Chocolate Battenberg Cake easily at Home. The Chocolate Battenberg cake is a delightful and visually striking dessert that combines the rich flavors of chocolate and marzipan in a unique checkerboard pattern. It is a variation of the classic Battenberg cake, which traditionally features two contrasting flavors and colors of sponge cake, often almond and raspberry or apricot. In this chocolate version, one sponge is flavored with cocoa powder to create a chocolatey layer, while the other retains a vanilla flavor.

The cake’s most distinctive feature is its checkerboard design, achieved by placing the contrasting chocolate and vanilla sponge layers side by side and then wrapping them in a layer of marzipan. The marzipan not only adds a layer of sweetness and texture but also acts as a protective cover for the cake, keeping it moist and adding an elegant finish.

The process of making a Chocolate Battenberg cake involves careful layering and precision, as the goal is to create distinct yet harmonious flavors within a visually appealing presentation. The apricot or raspberry jam not only serves as an adhesive for the marzipan but also introduces a burst of fruity flavor that complements the richness of the chocolate and the sweetness of the marzipan.

The cake’s appearance, with its neat squares of chocolate and vanilla sponge encased in a smooth marzipan layer, makes it an impressive choice for special occasions and celebrations. The drizzle of melted dark chocolate over the top adds an extra touch of decadence and a glossy finish that contrasts beautifully with the pale marzipan.

In summary, the Chocolate Battenberg cake is a delightful treat that combines the beloved flavors of chocolate, vanilla, and marzipan in a visually stunning checkerboard pattern. Its careful craftsmanship and unique presentation make it a favorite for dessert enthusiasts and a centerpiece that’s sure to draw attention at any gathering. So, here’s a recipe for a delicious Chocolate Battenberg cake:


For the Cake:

  • 200g (7 oz) of unsalted butter, softened
  • 200g (7 oz) of granulated sugar
  • 3 large eggs
  • 200g (7 oz) of all-purpose flour
  • 2 tsp of baking powder
  • 25g (1 oz) of cocoa powder
  • 1 tsp of vanilla extract

For the Filling and Decoration:

  • 150g (5 oz) of apricot jam or raspberry jam
  • 200g (7 oz) of marzipan
  • Icing sugar, for dusting
  • 100g (3.5 oz) dark chocolate, melted


  1. Firstly, preheat your oven to 180°C (350°F) and grease a Battenberg cake tin (approximately 20cm x 15cm or 8-inch x 6-inch) or a similar-sized rectangular tin.
  2. In a mixing bowl, beat the softened butter and granulated sugar together until pale and creamy. Then, add the eggs, one at a time, beating well after each addition. If the mixture begins to curdle, you can add a tablespoon of flour to help stabilize it.
  3. Sift in the flour and baking powder, and gently fold them into the mixture until well combined.
  4. Then, divide the batter into two equal parts. In one part, fold in the cocoa powder to create a chocolate-flavored batter. Add the vanilla extract to the other part of the batter.
  5. Spoon the batters into separate sides of the prepared cake tin, making sure to create a clear division between the two flavors.
  6. Then, bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely.
  8. Once the cake is completely cooled, trim the edges to make them neat and even. Then, warm the apricot or raspberry jam in a small saucepan or microwave until it becomes slightly runny. This will make it easier to spread.
  9. Roll out the marzipan on a surface dusted with icing sugar to a size that can completely cover the cake. Brush the top and sides of the cake with the warmed jam.
  10. Then, place the cake onto the marzipan and wrap the marzipan around the cake, sealing the edges. Trim any excess marzipan and flip the cake so the seam is on the bottom. If desired, melt the dark chocolate and drizzle it over the top of the cake for added decoration.
  11. Finally, allow the chocolate to set before slicing and serving.

Enjoy your homemade Chocolate Battenberg cake!



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