cakes,  desserts

After Eight cake

Mint and chocolate…  Mmm, what a great combo! I don’t know who had this wonderful idea, but it must have been a genius :).
My husband loves those tiny mint chocolates “after eight”. So, I decided to make a special cake for him: After Eight cake.
This cake is a super delicious combo of flaky cocoa cake, mint flavored filling and dark chocolate. I’m already salivating :).
This After Eight cake is also quick and easy to prepare and very refreshing.
For the mint flavor I used mint syrup which was colorless. So I added some food coloring. Add as much as you need to achieve the desired color.
After Eight cake
After preparation you have to refrigerate the cake for a few hours, over night is even better.
When you want to cut the cake you have 2 options:
– you may leave the cake at room temperature for about 15 minutes to allow the chocolate layers to soften just enough to be cut easy (without cracking)
– you may use a heated knife.
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Ingredients for the After Eight cake

For cake:
Note: the ingredients are for a 22 cm (8.66 in) diameter baking tray
– 4 eggs
– 100 gr (1/2 cup) granulated sugar
– 2 tablespoons honey
– 30 ml (2 tablespoons) milk
– 100 ml (1/2 cup minus 1 tablespoon) vegetable oil
– 30 gr (2 tablespoons and 2 teaspoons) semolina flour
– 35 gr (5 tablespoons) flour
– 25 gr (5 tablespoons) cocoa powder
– 5 gr (2 teaspoons) baking powder
– a pinch of salt
– vanilla flavor
For cream:
– 350 ml (1 and 1/2 cup) whipping cream
– 10 gr (0.35 oz)  gelatin (granulated or powdered)
– 50 ml (3 tablespoons and 1 teaspoon) milk (to soak the gelatin)
– 120 ml (1/2 cup) mint syrup
– green food coloring
For the middle chocolate layer
– 100 gr (3.52 oz) dark chocolate
– 50 gr (3 and 1/2 tablespoons) butter
– 45 mp (3 tablespoons) vegetable oil
– 30 ml (2 tablespoons) water
For glaze:
– 200 gr (7.05) oz dark chocolate
– 100 ml (6 tablespoons and 2 teaspoons) whipping cream

How to make the after eight cake

How to make the cake
Preheat the oven to 180 °C (356 °F).
Coat the baking tray with parchment paper. Set aside.
Sift together flour, cocoa powder and baking powder. Set aside.
Separate the yolks from whites.

Place the sugar and the egg yolks into a bowl and mix at high speed until creamy and pale.
Then add the honey and the vanilla flavor.
Add the flour combined with cocoa powder and baking powder. Mix to incorporate. Add the semolina flour and incorporate.
Then add the milk and the vegetable oil. Mix to incorporate.
Note: wash the mixer before proceeding to the next step.
Place the whites into a large bowl, add a pinch of salt and mix, at high speed, until stiff peaks form.
Use a spatula to incorporate the beaten whites into the batter.
Pour the batter into the baking tray. Place the baking tray into the preheated oven and bake at 180 °C (356 °F) for about 25 minutes.
Allow to completely cool
How to make the cream for the After Eight cake
Note: You may prepare the gelatin following the instructions from the package or following the below instructions
Use a small bowl to combine the gelatin and the cold milk (or at room temperature). Allow to rest for about 10 minutes. Melt the gelatin using the bain-marie method. Allow to achieve the room temperature.
Meanwhile whip the cream until stiff peaks form. Stir in the mint syrup and the melted gelatin.
Stir in the food coloring.
How to assemble the After Eight cake
Using a long knife, slice the cake into 2 equal pieces.
Place 1 piece of cake into a springform pan. Evenly spread half of cream.
Refrigerate the cake for about half an hour (or place the cake into the freezer for about 10-15 minutes).
Meanwhile prepare the middle chocolate layer. Place all the ingredients into a small pot. Place the pot over low-medium heat and cook, stirring constantly, until all the ingredients are melted. Allow to achieve the room temperature.
Remove the cake from the refrigerator. Pour the melted chocolate over the cream.
Place the cake into the refrigerator until the chocolate is firm.
Evenly spread the rest of the cream over the chocolate layer.
Place on top the second slice of cake.
Refrigerate the cake for about 6 hours (over night is even better).
How to glaze the After Eight cake
Place the chocolate and the whipping cream into a small pot. Place the pot over heat and cook, stirring constantly, until the chocolate is completely melted. Allow to achieve the room temperature.
Transfer the cake to a platter.
Pour the melted chocolate, starting from the center to the edges.
Refrigerate until the chocolate is firm.
To slice the cake: use a warm knife or keep the cake at room temperature for about 15 minutes.
You really have to try this After Eight cake! It’s awesome!