Easter is somehow perceived to be a grand occasion for kids. Sure, I have two kids of my own and I love creating egg-citing treats for them. But I absolutely don’t forget the adults and the fact that it is a 4 day long weekend in Australia amidst a beautiful Autumn weather.

We enjoy a warm Christmas in December, unlike the rest of the world. So this is basically our season to indulge in warm, spice infused cakes. A bit of wine is so welcome in cake. This one is a showstopper, bothin looks and taste. The cake tastes rich an moist on account of the wine and I don’t think i need to say much about the pears. If you’re a fan of poached pears, you have to try them when they’re cooked in red wine. I used Shiraz as it complements the cocoa very well.

Overall, it’s such an easy cake to make with barely any effort. But the rewards are in the expressions on the faces of your family and friends.
Shiraz Chocolate Cake with Shiraz Poached pears
Makes a 7 inch round cake

1 and 3/4 cups plain flour 
3/4 cup Dutch processed cocoa
2 tsp bicarbonate of soda 
1 tsp baking powder 
1 1/2 cups caster sugar 
2 eggs 
1 cup buttermilk
1 cup (250 ml) Pepperjack Shiraz 
1/2 cup (125 ml) extra virgin olive oil 
1 tsp vanilla extract

Red wine Poached pears
1 cup (250 ml) Pepperjack Shiraz 
1/3 cup caster sugar 
1 whole star anise 
1 cinnamon stick 
1 tsp orange zest
4 just-ripe packham pears, peeled

Preheat oven to 180 degree ...