Chocolate Battenberg

The result of today’s baking is a leaving present for someone at the office. She’ll be missed terribly!
She likes chocolate cake and marzipan so I decided to try a recipe from my newest acquisition, Peggy Porschen’s Boutique Baking, and make a Chocolate Battenberg.
I had to reduce the amounts by half because my Battenberg tin is 20cm long and Peggy’s recipe is for twice the size.
First I whisked 125g soft butter with 125g sugar and vanilla seeds of 1 vanilla pod.

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Next I added 3 eggs and then split the mix in two equal parts.

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To one half I added 70g flour, 1/2 a teaspoon of baking powder and 25g ground almonds. To the other 50g flour, 25g ground almonds, 1/2 a teaspoon of baking powder and 20g cocoa powder.

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Then I poured the dough in the baking tin and baked it at 180C for about 20 minutes.

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The slices turned out perfectly!

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Once they cooled down I assembled them using apricot jam as ‘mortar’.

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I wrapped the Battenberg in 200g rolled out marzipan that I covered in melted
chocolate.

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Lastly I dripped some chocolate over the cake and sprinkled it with nonpareilles.

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The Battenberg is now sitting in the fridge waiting to be finished off tomorrow.

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