After Eight Cake

Indulge in the perfect balance of rich, velvety chocolate and refreshing mint with this decadent Chocolate Mint Cake. Whether you’re celebrating a special occasion or simply craving a sweet treat, this bare delivers a luxurious bite with every forkful. The combination of moist chocolate layers paired with a cool, minty frosting makes for a dessert that’s both familiar and exciting. Easy to make yet impressive enough for any gathering, this bake is sure to satisfy your sweet tooth and leave everyone asking for the recipe!

This recipe has layers of chocolate mint sponge, sandwiched together with a minty buttercream filling and is covered in mint chocolate icing. You can then decorate the top of the cake with After Eight chocolates. I like to fan them out around the top edge.

This is a great bake for Christmas or for a birthday for anyone who loves After Eights. I originally made this for my now husband as a birthday cake because he loves mint chocolate. You could mix it up a bit and use different types of mint chocolates like match sticks or Aero or even do a whole mix of different mint chocolates piled on top! I think the green of the Aero would look great and add a bit of extra colour.

If you are looking for more birthday cake ideas check out my Kinder cake or mega chocolate birthday recipe!

After Eight Cake
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After Eight Cake

Difficulty: Medium
Servings

12

servings
Prep time

40

minutes
Cooking time

30

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 50ml Sunflower Oil

  • 75g Cocoa Powder

  • 50ml Sunflower Oil

  • 250g Unsalted Butter

  • 400g Caster Sugar

  • 1 tsp Mint Extract

  • 4 Eggs

  • 300g Self Raising Flour

  • Icing

  • 75g Dark Chocolate

  • 150g Unsalted Butter

  • 1 tsp Mint Extract

  • 300g Icing Sugar

  • Green Gel Food Colouring

  • After Eights for decoration

Directions

  • Preheat the oven to 180ºC/160ºC fan. Grease two 8 inch circular cake tins. In a small bowl, whisk in the cocoa powder into 125ml boiling water then mix in the oil. Set aside to cool slightly.
  • In a large mixing bowl cream together the butter, sugar and vanilla extract with an electric whisk until light and fluffy. Beat in the eggs one at a time, adding a little of the flour after each egg to prevent curdling. Beat in the cocoa mixture and gently fold in the remaining flour and baking powder. Divide between the two tins and bake for 25-30 minutes or until a skewer comes out clean.
  • Melt the chocolate for the icing and leave to cool slightly. Mix together half of the icing sugar and half the butter in a  bowl and add the mint extract and enough food colouring to make a minty colour. Sandwich the two layers together with the green mint icing. 
  • You can now make the chocolate icing by mixing together the remaining butter and icing and then adding the chocolate mix. When making this chocolate icing don’t mix the chocolate with the butter icing until you are ready to use it or else it cools too quickly and sets.
  • Spread a thin coating of the icing over the cake to trap crumbs. Chill in the fridge for 10 minutes before spreading the remaining icing over the cake to finish. Decorate the cake with after eight mints. I made a circle around the edge and a smaller one in the middle but you can do any design you want.

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