Let the St Patrick’s Day recipes continue! I kicked off the Iirsh-themed recipes this year with Homemade Bailey’s Irish Cream followed by a mint choc chip ice cream post makeover. Now I’m treating you to some Lucky Leprechaun Bark, made up of leftover cake, yoghurt, peppermint extract and white chocolate.
Some of you might argue that I actually began the St Patrick’s Day recipes super-early this year on February 14th with this Rainbow Microwave Mug Cake. It’s even been featured in a few St Patrick’s Day recipe round-ups.
But when I made it, I never for one second thought of it as a St Patrick’s Day-themed dessert. It started off life in my kitchen as my birthday cake, but by the time it made its way online, it seemed to have been sucked into St Patrick’s Day.
Not 100% sure why I’m telling you this – I just found it weird. Anyway, back to this Lucky Leprechaun Bark! Instead of regular bark which is usually just melted chocolate covered in all sorts of yummy extras, this bark is made up of two white chocolate layers with a layer of cake truffle mixture sandwiched in between. Sound good? It is!
I never heard of this kind of bark until I saw it on Pinterest. And then I didn’t actually see it anywhere until we went to Disneyland Paris, where it was extreeeeeemely over-priced, so much so that I never got to try any. To this day I still haven’t seen it anywhere else – apart from my own kitchen.
The cake I used to make the cake truffle layer was the leftover green cake layers from the Rainbow Microwave Mug Cake I was talking about earlier. ‘Leftover cake’ is usually a foreign concept in the Pink Recipe Box household, but since I’ve been on a total baking spree recently, our freezer is absolutely overflowing with cakes, cupcakes and cookies. If you don’t have any leftover cake, you can always whip up a small green sponge cake and use that.
The process to make the cake truffle layer is pretty much the same as making cake pops. In fact, this entire recipe is like making a big flat cake pop brick. Personally, I think Lucky Leprechaun Bark sounds much more appealing.
Can I veer off-topic again and talk about something else sort of related and sort of not? What’s the whole connection between St Patrick’s Day and rainbows? Is it the whole “pot o’ gold at the end of a rainbow” thing, because if it is, I think that’s pushing it a bit, don’t you? But I can’t really say much – I topped this bark rainbow-coloured decorations, didn’t I?.
- 2/3 cups white chocolate chips separated
- around 4 cupcakes' worth of green sponge cake
- 1/4 cup + yoghurt or frosting
- peppermint extract
- rainbow decorations
- Melt 1/3 cup of white chocolate chips in a double boiler or in the microwave if you're super-good at melting chocolate in the microwave and don't burn it every time like me.
- Line a small rectangular dish (mine was around 10cmx5cm/4"x2") with plastic wrap (leaving a decent hang-over) and pour the white chocolate on top, spreading it in a thin, even layer. Put it in the fridge and leave for at least 30 minutes to set.
- Crumble the cake into a large bowl until you're left with breadcrumb-sized pieces.
- Pour around 1/4 of yoghurt or frosting into the bowl with the cake and stir. Add more yoghurt or frosting until you've got a thick, moist mix which you can spread on top of the chocolate.
- Add a couple of drops of peppermint extract and stir. Taste the cake truffle mix to see if it's pepperminty enough. If its not, add more extract and stir it in until there's enough.
- When the chocolate layer is set, remove it from the fridge and spread the cake truffle mixture on top.
- Melt the other 1/3 cup of white chocolate chips and spread on top of the cake truffle layer. Sprinkle on some rainbow decorations then pop in the fridge for another 30 minutes to set.
- Before serving, remove from the fridge and allow to warm up to room temperature before using the plastic wrap to remove it from the container and slicing.
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