There’s something very special about those pink and yellow squares when you cut into a Battenberg that brings you back to being young. It was such a treat to get and always felt like a special occasion when a Battenberg was produced on the table.
It feels like a lot of work but honestly, it’s not. The cutting and joining of coloured sponges can be a little sticky and rolling out the marzipan a little messy but the result is definitely worth it and always impresses when it’s homemade!
I was in the UK a while back and saw this recipe in a magazine so of course I took pictures and once I got home, gave it a go with sweet Irish strawberries. I picked up a punnet of King Strawberries which I hadn’t seen before. Huge fellows and very sweet!
It’s a big cake and will easily feed 12/14 people so it’s perfect for a gathering and can be dressed up a bit to make it fancy, shmancy 🙂
This really is the ultimate decadent chocolate cake and truly fit for a special occasion. The chocolate ganache covering just lifts it up from a chocolate cake to another platform of chocolate heaven!
It’s actually easier to make than the finished product looks. It was my first time using my Nordic Ware very fancy bundt tin and I learnt a few things along the way which I’ll outline in the method so you have a perfect result.
This particular type of bundt tin has very sharp edges and just needs a little bit of pre baking love to have a perfect result. I had a few of the narrowest bits stay behind in the tin but I know what I did wrong and that’s why I try out each and every recipe first before putting them up here. I filled the centre of my cake with fresh raspberries, both as a cover up (sneaky) and also because I really like the contrast of chocolate and raspberries.
