Chocolate Battenberg Cake

White chocolate cake

ingredients	preparation
150g CHW-Q27SA 110g unsalted butter	Melt the white chocolate and butter together and mix to a smooth liquid.
5g vanilla paste	Add the vanilla paste to the chocolate mix
3piece(s) Egg 112g caster sugar	Whisk the eggs and sugar together until light and fluffy
105g self-raising flour	Add the melted chocolate mix to the eggs and sugar and then fold through the flour. Bake in a rectangular tin for 20 minutes at 160c.

Dark chocolate cake

ingredients	preparation
125g unsalted butter 100g CHD-P55SA	Melt the dark chocolate and butter together and mix to a smooth liquid.
3piece(s) Egg 125g dark brown sugar	Whisk the eggs and sugar together until fluffy
85g self-raising flour 20g cocoa powder	Add the melted chocolate mix to the eggs and sugar and then fold through the flour and cocoa powder. Bake in a rectangular tin for 20 minutes at 160c.

ingredients

preparation

125g

unsalted butter
100g

CHD-P55SA

Melt the dark chocolate and butter together and mix to a smooth liquid.

3piece(s)

Egg
125g

dark brown sugar

Whisk the eggs and sugar together until fluffy

85g

self-raising flour
20g

cocoa powder

Add the melted chocolate mix to the eggs and sugar and then fold through the flour and cocoa powder.

Bake in a rectangular tin for 20 minutes at 160c.

Milk Chocolate Filling

ingredients	preparation
225g CHM-Q35SA 155g double cream (48%)	Bring the cream to the boil and then pour over the chocolate. Mix together to a smooth chocolate cream.
25g butter	Add the butter in small pieces and ensure the butter is mixed in completely.

Chocolate Marzipan

ingredients	preparation
270g ground almonds 190g icing sugar 20g cocoa powder	Sieve the dry ingredients together
30g cold water 30g amaretto liqueur	Add the liquids and mix well to bring the ingredients to a dough. Roll the dough out between two sheets of silicon paper to 5mm thickness.

ingredients

preparation

270g

ground almonds
190g

icing sugar
20g

cocoa powder

Sieve the dry ingredients together

30g

cold water
30g

amaretto liqueur

Add the liquids and mix well to bring the ingredients to a dough.

Roll the dough out between two sheets of silicon paper to 5mm thickness.

Cake Assembly

Once the cakes are baked, cut each cake into four rectangles by slicing down the middle length of the cake and then horizontally through the cake. Use the Milk Chocolate Filling between each section of cake, spreading a thin layer on to each cake surface to join it to the next. Then spread a layer of milk chocolate filling on all four sides of the cake.

Take the rolled out marzipan and keep one silicon sheet underneath it - this will help to cover the cake. Using a ruler , cut a rectangle of marzipan to the size big enough to cover the whole cake. Place the cake approximately 5 cm from the edge of the rectangle and then using the silicone sheet underneath to support the marzipan, roll the cake keeping the marzipan firmly in contact with the cake. Where the two ends meet, press the ends together and smooth gently. The join should ideally be on the bottom of the cake. Once covered trim any edges as necessary and cover in an airtight container or clingfilm until serving.