If you’re lucky enough to host family and friends this Christmas, surely you’ve given a lot of thought to what the centrepiece dessert is going to be. Right? Right?? Fret not, if you haven’t, but also if you have but can be easily swayed or you’re a mint chocolate fiend, my friend, this After Eight mint cake is for you.
The chocolate sponge layers are a great, versatile recipe to master with or without the icing. The icing however, forgive my pun, is the cherry on top of the cake, because it elevates this mint chocolate cake to superstar levels. All in all, a fast recipe for a great mint chocolate cake that will definitely make you swoon, Christmas or no Christmas.
My inspiration for the recipe was a mint chocolate loaf on BBC Good Food website, for which I adjusted the hydration of the sponge and skipped the royal icing, because ewww royal icing. Please trust me, you’re much better off.
For the chocolate cake, you’ll need:
2 x 85g unsalted butter
2 x 50g dark chocolate
2 x 120g plain flour
2 x 140g granulated sugar
1 teaspoon bicarbonate of soda
6 tablespoons cocoa
2 large eggs
Preheat oven to 180C.
Grease and line the base and sides of a 22cm square tin (or two if you have them and bake in one round).
Melt 85g butter and 50g chocolate over the hob or in the microwave. Combine 120g flour, 140g sugar, 3 tbsp cocoa and half a teaspoon bicarbonate in the bowl of a stand mixer.
In a separate bowl, whisk together 1 egg with 140ml of buttermilk. Mix the melted chocolate and the egg mixture into the dry ingredients.
Blitz with an electric whisk or with your stand mixer until all ingredients are well combined.
Pour into prepared tin.
Bake for 20 mins – test with a skewer to make sure it’s done.
Allow the cake to cool in the tin for 15 mins, then transfer to a wire rack.
Repeat process to make a second cake.
Allow both to cool completely before assembling.
To make the icing, you’ll need:
300g After Eight mints
50ml double cream
In a small pan over a low temperature, melt mints and double cream together.
Mix a couple of times to combine.
Remove from heat and allow to cool at room temperature.
I’d recommend not placing it in the fridge for longer than a few minutes, as you risk getting it too hard for icing.
To assemble the finished cake, slice the two square cakes in half.
I used 3 of the resulting pieces, however you can use just 2 and have more icing sandwiched in between. If you want to use the 4 pieces, you may need some extra icing.
Alternate cake rectangles with thin layers of icing.
Refrigerate for 15-20 minutes before icing top and sides of the cake.
Decorate with more After Eight mints. I added a sprinkle of golden stardust, but go wild to your own taste.