Chocolate, raspberry & rose battenberg gateau

Chocolate, raspberry & rose battenberg gateau

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(2 ratings)

Prep: 1 hr, 20 mins Cook: 1 hr, 10 mins plus chilling

A challenge

Cuts into 16 slices

Traditional battenberg is given a bakeover with this chocolate, rose and raspberry chequerboard cake

Nutrition and extra info

Nutrition: per slice

  • kcal697
  • fat46g
  • saturates25g
  • carbs61g
  • sugars42g
  • fibre3g
  • protein10g
  • salt0.9g
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    For the chocolate sponges

    • 225g very soft salted butter, plus a little extra for greasing
    • 225g golden caster sugar
    • 175g self-raising flour
    • 85g ground almond
    • 50g cocoa powder
    • 3 large eggs
    • 1 tsp vanilla extract
    • 140g natural yogurt

    For the raspberry-rose sponges

    • 25g freeze-dried raspberries, plus extra for decorating (optional)
    • 200g self-raising flour
    • 225g very soft butter, plus a little extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 225g golden caster sugar
    • 3 large eggs
    • 85g ground almond
    • 1½ tbsp rose water
    • 100g natural yogurt
    • artificial pink food colouring

    To assemble and ice

    • jar of raspberry jam
    • 200g bar of dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 200ml pot double cream
    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…


    1. Heat oven to 160C/140C fan/gas 3. Grease and line the base of 2 x 18cm round sandwich tins.

    2. Start with the chocolate sponges. Put all the ingredients in a bowl and beat with an electric whisk until the mixture comes together smoothly. Working quickly, weigh the batter, then spread exactly half in each tin. Bake for 30 mins – when you poke a skewer into the middle, it should come out clean. Cool in the tins for 15 mins, then carefully turn out onto wire racks to finish cooling while you make the raspberry-rose sponges.

    3. Clean the tins, then grease and line as above. Whizz the freeze-dried raspberries and flour together until no lumps of raspberry remain. Tip into a mixing bowl, add the butter, sugar, eggs, almonds, rose water and yogurt, and beat together as above. When smooth, beat in a little pink food colouring bit by bit until you get a nice colour – it will fade a bit during baking. Weigh, divide between the tins and bake and cool as above.

    4. Once cool, gently cover and chill the sponges for 30 mins – this will make cutting them easier and neater.

    5. Unwrap the sponges and, if they have domed in the centre, trim to flatten. Cut a 12cm-diameter circle out of the centre of each sponge using a biscuit cutter or paper template. Then cut a 6cm-diameter circle from the centre of your 12cm sponge. From each sponge, you should end up with a 6cm circle, a 12cm ring and an 18cm ring. Swap the middle rings of the chocolate sponges with the middle rings from the raspberry-rose sponges, and fit the cut pieces back together. Handle the sponges very gently to avoid cracking the edges too much.

    6. Heat the jam to melt, then sieve to remove the seeds. Generously brush some over one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Sit the cake on a serving plate or cake stand.

    7. Break the chocolate into a heatproof bowl with the cream and butter. Set over a pan of barely simmering water so the bottom of the bowl doesn’t touch the water, and very gently melt together. Cool until slightly thickened and more spreadable, then spread all over the cake to finish. Don’t return to the fridge – this cake keeps for two days at room temperature – and tastes better the day after assembling.

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    Comments, questions and tips

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    17th Oct, 2015
    This was a delicious cake! It was fairly straightforward, although the sponges did crack a bit when I cut out the rings (using cutters). It didn't matter as it's all covered in ganache so you don't notice any cracks. When putting in the rose water I felt 1 and a half tbsps seemed too much so only put in 1 tbsp and that amount was perfect, any more would have been too strong. I topped mine with fresh raspberries which worked brilliantly. I might be tempted to add some raspberry liqueur somewhere next time, or, as my son has suggested, make a chocolate orange version!
    23rd Nov, 2014
    The cake was delicious! I made it for a bake-off at work and everyone loved it. I'm not a fan of raspberry and rose so I swapped it out for zest of a whole orange and 2 tablespoons of freshly squeezed orange juice. I used orange fruit shoot jam to stick them together but it was quite strong so I used leftover chocolate icing for the middle layer. I didn't have an issue with stability, I used biscuit cutters not the templates so the sponges fit together perfectly.
    18th Sep, 2014
    The cake was delicious and easy to make. However i had trouble when it came to the serving part. When cutting a slice out it became quite unstable. The sponge stays put when the rings are in tact, but as soon as its cut i found the 3 wanting to separate which made it not as presentable as i'd have liked. Any tips?
    19th Aug, 2014
    Quite a time consuming but fairly straightforward recipe. Cake was delicious both times that I've made it - I used seedless raspberry jam which made the sticking together part easier and found that using a (thoroughly) cleaned out coffee grinder got the freeze dried raspberries really fine before being blitzed together with the flour. Definitely worth making and looked especially nice topped with raspberries. Definitely recommend it!
    11th May, 2014
    Hi want to make chocolate,rose,raspberry battenberg cake for my daughters birthday but without the rose as she doesn't like it what can I use instead ? Will the freeze dried raspberries be a strong enough taste or will I need to add more ? Thanks Julie.
    28th May, 2014
    You can buy raspberry essence from shops like Lakeland, and use it instead of the rosewater, although the strength may be different, so I'd add it a teaspoon at a time and taste the batter to get the flavour you want.
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