After Eight Cake Recipe 445
AFTER EIGHT CAKE RECIPE - (4.4/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- FOR THE GLAZE: Place chocolate in large bowl. Bring 1 cup cream, corn syrup, and 1/8 teaspoon salt to simmer in medium saucepan over medium heat, stirring occasionally. Pour over chocolate and whisk until smooth. Whisk in 4 tablespoons butter and 1/2 teaspoon mint extract until glossy. Cover and refrigerate until glaze is firm but spreadable, about 1 hour. FOR THE FILLING: Using stand mixer fitted with whisk, mix remaining 12 tablespoons butter, remaining 2 tablespoons cream, remaining 3/4 teaspoon mint extract, and 1/8 teaspoon salt on medium-low speed until combined, about 1 minute. Slowly add sugar and continue mixing until smooth, about 2 minutes. Increase speed to medium-high and whip filling until light and fluffy, about 5 minutes. TO ASSEMBLE: Set wire rack inside rimmed baking sheet. Place 1 brownie layer on wire rack. Spread filling in even layer over top. Place remaining brownie layer on top, bottom up. Spread top and sides of cake with about 1 cup glaze until smooth. Melt remaining glaze in microwave until pourable, stirring frequently, about 1 minute; reserve 2 tablespoons in small zipper-lock bag. Pour remaining glaze over cake to cover top and sides completely, spreading gently with spatula as needed. Cut 1/8 inch off corner of bag and decoratively pipe reserved glaze over top. Refrigerate until firm, about 30 minutes. Transfer to platter and serve.
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Cuisine BritishCategory DessertServings 16Total Time 3 hrs
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- Heat the oven to 180C/fan 160C/gas 4. Use spray oil to lightly grease a 2.5-litre bundt tin. Sift the flour, cocoa powder, bicarbonate of soda, baking powder, 1/2 tsp of salt and the sugar into a large bowl. In a separate bowl whisk together the eggs, butter, soured cream and coffee. Make a well in the dry ingredients, add the egg mixture and whisk together briefly until a smooth batter is formed. Pour the cake batter into the prepared bundt tin (see notes below).
- For the cheesecake filling, put all of the ingredients in a small bowl and stir together until combined. Don’t worry if there is a lump or two – it’s important not to overmix the cheese as it could loosen and won’t hold its shape as well when baked inside the cake.
- Dollop the filling in a ring in the middle of the cake batter, making sure it doesn’t touch the sides of the tin (don’t worry that it’s showing as it will sink into the cake as it bakes). Bake the cake in the oven for 45-50 minutes or until the sponge springs back to a light touch. Cool for 15 minutes in the tin before removing onto a wire rack to cool completely.
- To make the glaze, put the cream into a small pan and bring to a simmer. Meanwhile, put the dark chocolate, golden syrup and peppermint extract in a bowl and, once the cream is simmering, pour over the chocolate and put aside for 2 minutes before stirring to form a silky-smooth ganache. Leave for 5 minutes to thicken slightly before pouring the ganache all over the cake, allowing it to drip down the sides. To decorate, break the After Eight chocolates into small pieces and scatter over the top of the cake. The cake will keep for 3-4 days in a sealed container.
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