200g unsalted butter, room temperature;
150g dark chocolate, broken into pieces;
250g soft dark brown sugar;
4 eggs, lightly beaten;
25g cocoa powder;
1 tsp baking powder;
250g plain flour;
Pinch of fine sea salt;
100ml red wine;
Zest of 1 orange.
For the Frosting
520g icing sugar;
230g butter, at room temperature;
2 tsp Baileys
Dried rose petals
Preheat the oven to 170° fan or Gas Mark 4. Butter a 23cm cake tin and line the base with baking paper.
Put the chocolate in a heatproof bowl set over a pan of simmering water, ensuring that the base of the bowl is not touching the water. Melt the chocolate, stirring a little to help it along. Remove the bowl and leave to cool.
Cream the butter and sugar with an electric beater until lighter in colour and fluffy. Add the eggs gradually, beating well after each addition.
In a bowl, sift the cocoa, flour, baking powder and salt, then fold this into the creamed batter. Stir in the wine and the zest, then the melted chocolate.
Scrape into the prepared tin and bake for 40 minutes. Allow the cake to cool in the tin, then turn it out on to a wire rack to cool completely.
For the frosting, add the butter and Baileys to a bowl of a food mixer. Mix until the butter and Baileys are completely mixed. Add the powdered sugar and beat on low until well incorporated. Move mixer up to medium-high speed, scraping sides and bottom of bowl often. If it is dry, add more Baileys and adjust accordingly. Frost the cooled cake with this mixture. Arrange the cranberries on top and scatter the dried rose petals.
Baileys is brought to Malta by Demajo Wines and Spirits.