It’s the 1st of November and that means one thing and one thing only…
‘It’s Beginning To Look A lot Like Christmas!’
Oh yes my loves, Halloween has been and gone, it’s officially Christmas in the Deveson household and you best believe I’m running full steam ahead into the Christmas content. Starting with todays recipe, my After Eight Bundt Cake.
I don’t know if this is just thing in my family but After Eights are a Christmas treat! We don’t eat them any other time of year so when thinking of bakes I wanted to share with you this year, I knew I wanted to incorporate After Eights into a bake as I’m yet to do so (criminal, I know).
Now, I know the minty taste of an After Eight can be too strong for some people, therefore, the thought of eating a whole cake that tastes like that is a big no no! BUT, I can promise you, this cake is far from overpowering which is what I love about it.
My bundt has a nice, subtle taste of mint that doesn’t overpower the chocolate, it just works beautifully alongside it to create the most incredible combination of flavours.
A rich, melt-in-the-mouth delicious bundt which is quick, easy and is guaranteed to impress this Christmas – what more could you possibly ask for?
So, if that sounds like something you’d like to make, you know the drill. Keep scrolling below and you’ll find my recipe:
Category: Desert / Sweet Treat
Prep Time: 20 Minutes
Cook Time: 45-50 Minutes
Decorating Time: 10 Minutes
Overall Time: 1.5 Hours
Ingredients You’ll Need For The Chocolate Bundt Cake:
- 200g Of Unsalted Butter, Softened
- 300g Of Plain Flour
- 1tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 100g Of 70% Cocoa Dark Chocolate, Roughly Chopped
- 2tsp Of Vanilla Extract
- 160ml Of Sour Cream
- 55g Of Cocoa Powder
- 400g Of Caster Sugar
- 3 Medium Eggs
Ingredients You’ll Need For The Mint Centre:
- 250g Of Full Fat Philadelphia Cream Cheese
- 2 Large Egg Yolks
- 2tbsp Of Cornflour
- 50g Of Caster Sugar
- 2tsp Of Peppermint Extract
Ingredients You’ll Need For Decorating The Bundt Cake:
- 150ml Of Double Cream
- 70g Of 70% Cocoa Dark Chocolate, Roughly Chopped
- 1 Box Of After Eights Mint Chocolates
How To Make The Chocolate Bundt Cake:
- Firstly, gather together your equipment and ingredients and preheat the oven to 170C / 150C Fan / Gas Mark 3.
- Secondly, generously grease the inside of the bundt cake tin, using either your hands or a brush to get right into the deep corners of the tin (TIP: you NEED to be generous with the butter otherwise the whole cake won’t turn out the tin).
- Next, in a large bowl, sift together the 300g of plain flour, 1tsp of baking powder and 0.5tsp of bicarbonate of soda.
- In a microwavable bowl, place the 100g of roughly chopped dark chocolate and place into the microwave. In 20 second blasts, blast the chocolate until fully melted.
- As soon as the chocolate is melted, immediately stir in the 55g of cocoa powder, 2tsp of vanilla extract, 160ml of soured cream and 80ml of boiling hot water and stir to a smooth, thick paste.
- In a separate large bowl, using an electric whisk, cream together the 200g of softened unsalted butter and 400g of caster sugar until pale and fluffy.
- To the butter mixture, one at a time, beating well between each addition, beat in the 3 medium eggs.
- Then, stir in the chocolate paste, until well combined.
- Now, using a metal spoon, fold the dry ingredients into the wet ingredients until just combined. Don’t over-mix.
- Dollop the cake mixture into the greased bundt tin and smooth over.
How To Make The Mint Centre:
- Now, in a medium sized mixing bowl, stir together the 250g of cream cheese, 2 large egg yolks, 2tbsp of cornflour, 50g of caster sugar and 2tsp of peppermint extract, until combined.
- Dollop the mint filling in the middle of the cake batter, making sure it doesn’t touch the sides of the tin.
- Place the cake tin into the oven for 45-50 minutes, until a skewer placed into the centre of the cake comes out clean and the sponge springs back to a light touch.
- When baked, remove the cake from the oven and allow to cool in the bundt tin for 15 minutes, before very carefully turning out onto a wire rack to cool fully.
How To Decorate:
- Now that the cake has fully cooled, it’s time to decorate.
- Place the roughly chopped dark chocolate into a heat-proof bowl and set to one side.
- Next, in a small saucepan, over a medium heat, bring the 150ml of double cream to a simmer.
- Once simmering, pour the heated cream over the roughly chopped dark chocolate and allow to sit for 2 minutes before stirring to form a silky-smooth ganache.
- Quickly, transfer the ganache into a piping bag, snip the tip of the piping bag off and drizzle the ganache over the bundt cake (this doesn’t have to be neat, so don’t go worrying yourself if the ganache dripping goes wild).
- Finally, place the after eight mint chocolate squares on top of the ganache glazed bundt cake and then, let sit for 5 minutes to allow the ganache to set. Then, it’s ready to serve.
That’s your After Eight Bundt Cake prepared, baked and decorated, ready for you to enjoy this Christmas!
What a Christmas centre piece! It’s such a simple looking cake but has the ultimate taste.
There’s no toothpaste or polo tasting cake here, my bundt is beautifully rich with chocolate with the subtle taste of mint running throughout – perfect in my humble opinion.
Let’s just say, this went down an absolute treat with friends & family, so I think it will yours too!
This is just the beginning, saddle up my loves, the Christmas content will be coming at you thick and fast throughout November & December! So, get your apron ready…
Let me know in the comments below if you make this bundt cake yourself and if you do, what your thoughts are on it. Doesn’t it taste delicious?
Sending you all tons of love & hugs as always,