Looking for the perfect sweet treat to make your February pop? Our Strawberry Encased Chocolate Cake Pops are just the thing! Adorable, delicious, and berry easy to make - cupid approves!

Smooth, velvety, and just the perfect amount of irresistible! Our Greek Yogurt Chocolate Cupcake recipe is a delight to delve into. Ready to whip up a batch? Your family and taste buds will thank you!

 Tis’ the season to indulge, and our Chocolate Bundt Cake recipe is the star! Perfect for impressing the in-laws, bribing the kids, or just giving yourself the bigger slice!

Ingredients for the bundt cake:

• 1tsp of Vanilla Extract
• 200g unsalted butter (plus more for greasing the bundt tin)
• 300g plain flour
• 1 tsp baking powder
• 1 ½ tsp bicarbonate of soda
• 1 tsp salt
• 1 tsp Mixed Spice
• 100g Lily O’Brien’s Milk Chocolate Drops for Baking
• 160ml soured cream
• 55g cocoa powder (plus more for dusting the bundt tin)
• 400g soft brown sugar
• 3 medium eggs, at room temperature

Ingredients for the sugared berries:

• 100g granulated sugar (plus extra for coating)
• 120ml water
• Fresh cranberries and cherries
• Sprigs of rosemary for decoration

Ingredients

This warming Butterscotch Chocolate mug Cake is here to save the (cold) day. The ultimate hug-in-a-mug, this recipe is truly irresistible - no oven, no fuss, just pure indulgence!

Ready to raise the stakes this Halloween? These Chocolate-Coated Tombstone Cake Pops are so devilishly delicious, they’ll have your guests digging in for more—no resurrection required

Ready to bake APPLE-solutely irresistible brownies? These Chocolate Apple and Caramel Brownies are the ultimate autumn indulgence—rich, gooey, and with a twist that’ll have everyone asking for seconds (or thirds, we won’t judge).

This is our second recipe from Charlotte Marrifield of the Harrogate Cake Co.

We hope you enjoy making and tasting these mouth-watering tarts. Don’t forget to order your Mega Milk Chocolate Share bags for this recipe and maybe some extras to nibble on while you create these delightful treats!

We are excited to share, that we have partnered with Charlotte Marrifield of The Harrogate Cake Co. to create a series of extra special chocolatey dessert recipes, along with some other exciting activities on the run-up to 'Chocolate Week!'

Charlotte has been a patisserie chef for over 27 years starting out in Michelin-starred restaurants before moving into innovation and development for retail desserts and confectionary.

So, we hope you enjoy making this extra special little number and of course, eating it even more!

This first recipe will be popular as it includes the most delicious, salted caramel. A true melt-in-the-mouth family crowd-pleaser…wooden spoons and smiles at the ready.

Ingredients 

• 2 x 110g Lily O’Brien’s Milk Chocolate Orange Share Bags
• 450ml double cream
• 1 tsp vanilla extract
• 2 large oranges
• 80g lemon curd
• 30g icing sugar 

Ingredients 

For the base 

• 200g Digestive Biscuits 
• 50g Lily O’Brien’s 70% Dark Belgian Chocolate, roughly chopped (1 110g share bag will be enough for the base and the decoration) 
• 80g Unsalted Butter  

For the filling 

• 120g white chocolate, roughly chopped