When mint meets dark chocolate …

One of my favourite flavour combos!

This scrumptious cake combines refreshing mint creme flavours on an indulgent rich and nutty dark chocolate base. 

I made this for my nanny’s 80th, inspired by the popular After Eight chocolate thins she much loves. And have baked it a lot since then. It definitely became a family favourite.

It’s best enjoyed with a cup of coffee or even better a glass of champagne.

Happy Baking!

Ingredients

For the After Eight creme

600ml whipping cream

1 box After Eight Dark Chocolate

1/3 tsp cream of tartar

For the cake

80g butter

5 eggs

80g sugar

1 tsp vanilla extract

200g grated almonds

100g grated dark chocolate

1 tsp baking powder

1 tbsp whisky

1 tbsp rum

For the topping

Dark chocolate

After Eight Thins (optional)

Method

On the evening before

1. Bring the whipping cream to boil.

2. Add 9 After Eights thins and keep whisking until melted.

3. Chill in the fridge.

For the cake

1. Preheat the oven to 180°C (fan) and line a round cake tin (26cm) with baking paper.

2. Separate the eggs.

3. Whisk the butter and sugar until light in colour and creamy.

4. Add the egg yolks (one at a time) and vanilla extract. Keep whisking until all incorporated.

5. Mix in the almonds, baking powder and chocolate.

6. Add the whisky and rum.

7. Whisk the egg whites until stiffened up and carefully fold into the batter.

8. Pour the batter into the cake tin and bake for about 30min.

9. Transfer to a wire rack and let cool.

10. Whisk up the After Eight creme from the day before with the cream of tartar until stiff.

11. Spread the creme on the cake base and chill in the fridge.

12. Before serving - decorate the cake with grated dark chocolate and if wanted After Eight thins (cut in half diagonally).