Easter is coming up. Have a dessert to take to friends to celebrate Easter. This is a great cake to celebrate Easter with a twist from Guinness cake to Aperol craisin cake for a change of flavour, uhm! boost your alcohol to a slightly brighter chocolate, rosemary and fig scary face rather than dull black Guinness and top of white frosting.
“Aperol is bitter orange-y taste”. You may omit craisin. Do taste batter and you might need to add more sugar. I had craisin to helps with a bit sweetness to the cake. Let’s be creative and bake!!!
300 g brown sugar
250 g unsalted butter
275 g plain flour
200 g craisin
50 g craisin scatter on the bottom of pan (Opt)
300 ml sour cream
1 c Aperol
3/4 c cocoa powder
2 large eggs
2 Tbs baking soda
1 Tbs vanilla grinder
3/4 Tsp salt
A stem of rosemary
Greased a 9″ round cake pan with 3″ deep with butter and line the bottom with baking paper brushed with some more oil. Scatter 50 g craisin.
Melt butter in a saucepan over medium heat. Then add Aperol and bring to a simmer. Remove from heat and whisk in the cocoa. Set aside to cool for at least 12 minutes.
Beat eggs, sour cream, and vanilla in a large bowl to combine. Next add aperol-cocoa mixture to the egg mixture and beat until smooth.
Now add flour, brown sugar, baking soda, craisin and salt. Beat until combined well.
Spoon the batter into the prepared pan. Bake 1hour and 15 minutes until a skewer inserted in the center comes out clean.
Switch off oven and leave cake in with door close for 30 minutes. Then remove cake from the oven and cool on the wire rack for 30 minutes to 1 hour more. Then transfer to a foil cake container with a plastic serving plate mat. Decorate with chocolates, quartered fig, and a stem of rosemary plus a pinch.
Note: You do need to check the consistency of the batter; if too running add more flour. You might want to frost your cake. I like it just with decoration.