Brazilian-born Bianca Rodrigues-Perry is a talented self-taught chef and foodie from Leamington Spa. 

She is also the face of Bia's Kitchen Show, being streamed to audiences on YouTube, Spotify, Instagram and Facebook. The show, launched last year year, aims to champion local independent businesses with many restaurateurs and chefs taking guest spots. 

All the recipes featured on the show also form a new book, 'Bia's Kitchen Show: The Cook Book – The Culinary Journey of Gratitude' available from Amazon or visit Bia's Kitchen Show here.

Bia's Chocolate & Pistachio Cake 

Serves 5-6

Ingredients

• 225g self-raising  flour 
• 300g sugar  
• 114ml milk 
• 114ml oil 
• 114g butter 
• 220ml water 
• 1/2 tbsp baking powder  
• 2 eggs  
• 4 tbsp dark chocolate  
• 1tbsp Nescafé coffee granules  

Method:

Step 1 - Heat oil, butter, dark chocolate powder, water, and coffee in a pan until boiling. 

Step 2 - Stir in flour, sugar, then mix well and add eggs combined with milk. 

Step 3 - Add baking powder, mix again, and pour the mixture into an 8-inch baking tray. 

Step 4 - Bake for 45 minutes at 170°C oven – leave to cool before assembling the cake.  

Use 300g of ready-to-spread Pistachio cream bought online. 

Step one - Combine 200g/7oz finely chopped dark chocolate with 10g of room temperature unsalted butter. 

Step two - Heat 300ml double cream with 2 tsp caster sugar until boiling.  

Step three - Pour the hot cream over the chocolate mixture, let it sit for a minute, then stir to a smooth consistency. 

Cut the cake into three layers and add the filling between each layer. 

For added flair, consider incorporating fruits. 

This cake is sure to be a hit with the whole family!