Chocolate Almond Battenberg Cake

Rating: 5.00
(1)
October 10, 2017

Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The classic Battenberg Cake is made with yellow and pink sponge cakes, though variations of this cake appeared ever since.

Some of the reasons I’ve chosen to make a Chocolate and Almond Battenberg Cake are the fact that no artificial food colorings are used and the combination of chocolate with almond flavor is simply hard to resist.

The cake is moist, rich and really flavorful, and quite a pleasure to assemble. Kids might enjoy joining as well.  The homemade marzipan topping makes it look very sophisticated which makes the cake perfect for special occasions as well. Enjoy.

Chocolate Almond Battenberg Cake

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English Battenberg Cake

Chocolate Almond Battenberg Cake

5 from 1 vote
Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan.
Servings 8 servings
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 3/4 cup (170g) butter , softened
  • 3/4 cup (150g) caster sugar
  • 3 large eggs
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) almond flour (ground almonds)
  • 1 ¼ tsp (5g) baking powder
  • 1/4 tsp (1g) salt
  • 2 tbsp (30ml) milk

For almond batter

  • 1 tsp (5g) almond extract

For chocolate batter

  • 2 tbsp (16g) unsweetened cocoa powder
  • 1 tbsp (15g) sugar
  • 2 tbsp (30ml) milk

For brushing

  • 3/4 cup (180g) apricot jam

Almond Paste (Marzipan)

  • 2 cups (200g) almond flour (ground almonds)
  • 1 cup (120g) powdered sugar
  • 4 tbsp (60g) apricot jam
  • 2 tbsp (16g) unsweetened cocoa powder
  • 1 tsp (5g) almond extract

Instructions
 

  • Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
  • In a medium bowl combine flour with almond flour, baking powder and salt. 
  • In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
  • Gradually add flour mixture and milk and mix to combine.
  • Divide batter in half.
  • For the almond batter incorporate almond extract.
  • For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
  • Pour each batter into one half of the prepared pan.
  • Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
  • Meanwhile warm the apricot jam, sieve and let cool.
  • When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
  • Cut each in half  lengthways.
  • Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
  • Prepare the almond paste. Place the almond flour (ground almonds), powdered sugar and cocoa powder  into the bowl of a food processor.  Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
  • Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
  • Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
  • Tightly wrap the cake in almond paste (marzipan).
  • Trim the ends and refrigerate until ready to serve.

Nutrition

Serving: 1gSugar: 47.2gCholesterol: 116mgCalories: 624kcalSaturated Fat: 13.1gFat: 35.7gProtein: 12gCarbohydrates: 71.9g
Calories: 624kcal
Course: Dessert
Cuisine: English
Keyword: battenberg cake, checkerboard cake, chocolate almond cake, homemade marzipan
Nutrition facts 1 Serving of 8 Calories: 624, Fat: 35.7g, Saturated fat: 13.1g, Unsaturated fat: , Carbohydrates: 71.9g, Sugar: 47.2g, Fiber: 5.7g, Protein: 12g, Cholesterol: 116mg, Sodium 237mg, Vitamin D 19mcg, Calcium 148mg, Iron 3mg , Potassium 425mg, The percent daily values are based on a 2000 calorie diet.,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Sabine Author says:

    What a great recipe! Never heard of this before. Now on my Christmas baking list.

  2. Lisa Author says:

    Can this cake be made ahead of time and frozen?

    1. Ella-HomeCookingAdventure Author says:

      Hi Lisa.

      Yes, this cake can be frozen.

  3. Anar Author says:

    Hi, Ella! Thanks for this recipe. It came out great: the texture, the taste, the look of it! It’s one of our favourite now.

  4. Noreen Author says:

    Can the homemade chocolate marzipan be made in advance? If so, how long in advance and how should it be stored? I can’t wait to try this recipe, it has all of my favorite flavors! Thank you so much for this wonderful video and recipe!

    1. Ella-HomeCookingAdventure Author says:

      Hi Noreen.

      Yes,it can be made in advance , and cover in plastic wrap…should be fine.

  5. Sakshi Author says:

    Can i use any jam instead of apricot?

    1. Ella-HomeCookingAdventure Author says:

      Hi Sakshi.

      Sure you can. 

  6. Anton Author says:

    Very nice

  7. Hi

    I was not able to get the Marzipan correct.
    How long do we have to grind? It never seemed to get together.
    Do we need to put in melted apricot jam? Or do we need to add butter?

    Thanks

  8. marie Author says:

    Love this cake. Looks delicious. Thanks for sharing this amazing recipe.

  9. Kathy Author says:

    Is there anyway to print a hard copy of a recipe?
    Thank you. This looks amazing. Can’t wait to try.

  10. Danielle Author says:

    Unfortunately since one batter is different than the other, my almond cake baked faster than my chocolate cake. How can this be combatted?

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