We’re back in the Studio kitchen and this time we’ve got one to make Mary Berry herself jealous. Check out this recipe for an Easter themed chocolate layer cake. Just in case you didn’t get your chocolate fix covered, this should do the trick..

Ingredients

For the cake  

220g Butter  

220g Self-Raising Flour 

60g Coco 

15g Bicarbonate Soda 

225g Caster Sugar  

3 Eggs

225ml Milk  

For the chocolate bark 

220g Dark chocolate  
(add anything else you want to add to the bark) 

For the butter cream and icing 

65g Dark Chocolate  

220g Butter  

300g Icing Sugar  

150g Peanut Butter  

60g Coco Powder  

Method 
 
CAKE 

1. Preheat oven to 160 

2. In a large bowl mix together the flour, sugar, bi carb & coco powder 

3. To the mixture – add in the butter, eggs and milk – use an electric whisk to mix until light and fluffy 

4. Divide the mixture evenly into 3 same size cake tins and bake for 30 minutes – Whilst you are waiting for this to cook, time to make the chocolate bark and the butter cream icings.  

BARK 

1. Melt the chocolate in a suitable dish over a pan  

2. Once melted pour the chocolate onto a sheet of baking paper on a flat surface and smooth the chocolate out.  

3. Finely chop any other tasty treats you want to add to the bark and sprinkle them onto the chocolate (I chopped up a crunchy for this cake)  

4. Place in the fridge to set 

5. Once the chocolate has set, slice into 5 or 6 large pieces and then put back in the fridge until you are ready to decorate your cake.  

PEANUT BUTTER CREAM & ICING 

1. Mix the butter, icing sugar, 1 tbsp water until smooth.  

2. Separate the mix – 2 thirds for the topping, 1 third for the peanut butter cream filling.  

3. Add the peanut butter to the 1 third butter cream mix and mix together until smooth.  Melt the chocolate, and add this as well as the coco to the 2 thirds topping mix – mix until smooth. 

BUILD & DECORATE 

1. After leaving your cakes to cool, take your base layer and evenly spread half the peanut butter cream mix onto it, place the next layer of cake and repeat with the rest of the peanut butter cream mixture.  

2. Spread the chocolate topping mixture on top and around the sides until your cake tower is fully covered.  

3. Fetch your bark out of the fridge and stick on top of the cake.    Decorate the cake however you like – maybe with more melted chocolate, mini eggs, left over Easter chocolate. 
 
Get creative and send us your creative cakes! 

Happy Easter!

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