Aperol Easter chocolate cake with strawberries white and eggs chocolate

How do you Easter?

Easter is around the corner, whether celebrating Easter with family at home or picnic with friends, perhaps going away on a long weekend holidays to your favourite camping place or by the seaside holiday home. Well, if you are a dessert fan like me then here’s a simple hacks for decadent dessert with all the promotion of various shapes chocolate and Easter eggs that you can put to use from clever ideas to quick and easy fun, and colourful decorations.

Many children would love hunting Easter eggs chocolates in the garden of your home or park where you are camping. Uh hmm!! Adult too like to eat Easter egg, especially me. Let’s impress your family, and friends with a wine-based cocktail chocolate fun, colourful and creative decoration cake that your family and friends would never say no even though they are too full to have dessert. There will always be room for dessert!!!!

Google: “Aperol Spritz is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of prosecco, digestive bitters and soda water. Aperol is bitter orange-y taste”. The cake is moist, with chili flavoured chocolate, bitter orange-y, sweet and homemade tempered white chocolate are a great combination. It sure to connect you and your family or friends as it has a bit of everyone favourite ingredients. Let’s hop into Easter with this fun loving creative cake!!!


380 g brown sugar
250 g unsalted butter
325 g plain flour
100 g dark chocolate chili flavoured (70 % cocoa)
200 ml sour cream
1 1/2 c Aperol
1 c cocoa powder
2 large eggs
2 1/2 Tbs baking soda
1 Tbs vanilla extract
3/4 Tsp salt

Tempering white chocolate in advance

170 g white chocolate chips
1 Tbs butter (OPT)
3 Tbs thickened cream

Green shredded coconut nest

15-20 g shredded coconut
1 tiny drop of green colouring


3 strawberries, stem removed
4 ovals tempered white chocolate
1 Easter bunny, bought
6 Easter mini eggs chocolate, bought
green shredded coconut


Put a pot with water about 4 inches on medium heat, bring to boil. Then put white chocolate chips in a metal bowl that sit tightly on the pot, no steam can escape. Melt chocolate, stirring regularly with spatula from middle into outer of chocolate for about 1-2 minutes.

White chocolate prone to overheating, it’s good idea to stop heating before all chocolate chips are melted. Bring out bowl and place on top a towel, add thickened cream and butter stirring until melted and well mixed. Let it cool and spoon onto oval shapes moulds. Put in freezer to harden overnight.

The next day bake cake

Greased a 9″ round cake pan with 3″ deep with butter and line the bottom with baking paper brushed with some more oil. 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, and salt. Beat until combined well.

Spoon the batter onto 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.

Make the green shredded coconut nest

Put shredded coconut into a bowl and add a tiny drop of green colouring and mix well with a spoon. Set aside in fridge. When cake is completely cool, transfer to cake container base. Decorate with Bunny chocolate near on top of cake, strawberries, ovals tempered white chocolate, green shredded coconut in the middle of the cake. Place three Easter eggs in the middle of green and another 3 Easter eggs outside below the green shredded coconut.

Note:  Oven temperature may vary. You might need more or less time. You do need to check the consistency of the batter, if too running add more flour. If too dry add 100ml more sour cream. You can use any dark chocolate of your choice. You might want to frost your cake. I like it just with decorations of chocolates, strawberries and shredded coconut.

Extra chocolate keeps in freezer or make a different shape mould or you can serve it on its own. If you have extra green shredded coconut keep in air tight container in fridge and use it for another cake decoration.