Chocolate orange battenburg cake recipe

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serves: 16
Cooking: 1 hr
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  • Chocolate orange battenburg cake makes such a great change from the classic recipe. Batternburg cake has become a British institution – with it’s famous pink and yellow checkerboard pattern, but the marsipan flavours aren’t for everyone. So if you’re more of a chocolate lover then you have to try this chocolate orange version – featuring everyone’s favourite flavour combination – orange and chocolate! The neat squares are a real treat to eat and you’ll be surprised to learn just how easy it is to make battenburg, even though it might look a little bit fiddly.


    • 225g (8oz) self-raising flour
    • 5ml (1tsp) baking powder
    • 225g (8oz) golden caster sugar
    • 225g (8oz) soft margarine or softened butter
    • 4 medium eggs, beaten
    • 10ml (2tsp) finely grated orange rind
    • 15ml (1tbsp) orange juice
    • 15ml (1tbsp) cocoa powder blended with 15ml (1tbsp) hot water
    • 60ml (4tbsp) apricot jam, warmed
    • 450g (1lb) marzipan


    • Preheat the oven to 180°C/350°F/Gas 4.

    • Sift the flour and baking powder into a large bowl and add the sugar, margarine or butter and eggs.

    • Beat until the mixture is smooth and creamy. Divide equally into 2 bowls and fold the orange rind and juice into one bowl and the blended cocoa powder into the other.

    • Spoon each mixture into a greased and base-lined 18cm (7in) square tin and level the surface.

    • Bake for 25-30 mins until the cakes are well risen and just firm to the touch. Cool for 5 mins, then turn out on to a cooling rack to cool completely.

    • Trim the edges from each cake and cut each cake into 4 even-sized strips.

    • Using some of the jam, sandwich two chocolate strips with 2 orange-flavoured strips to create the chequered effect.

    • Roll out half the marzipan on a surface dusted lightly with icing sugar to an 18 x 30cm (7 x 12in) rectangle.

    • Brush the top of the assembled cake with a little more jam and press on to the marzipan. Brush the remaining sides of the cake with jam and carefully wrap the marzipan all around the cake.

    • Use your fingers to crimp along the top edges of the cake. Repeat with the remaining cake strips and marzipan to make a second cake.

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