After Eight cake

Recipe Edd Kimber Photograph Ant Duncan Styling Tony Hutchinson Food styling Edd Kimber

1 HOUR 30 MINUTES + COOLING SERVES 12-16 | EASY

It isn’t Christmas without a tin of Quality Street and a pack (or two) of After Eights. This cake is inspired by the latter, a glorious combination of chocolate and mint that would make an excellent dessert for any festive parties. While the recipe itself is simple to make and decorate, the bundt tin that it’s cooked in makes it look extra special. These are widely available from Amazon, Lakeland and cookware stores, or see the cook’s notes for cooking in a regular loaf tin.

CHOCOLATE CAKE spray oil plain flour 250g cocoa powder 75g bicarbonate of soda 2 tsp baking powder 1 tsp soft light brown sugar 300g eggs 2 large unsalted butter 125g, melted soured cream 225g strong coffee 150ml, room temperature PEPPERMINT CHEESECAKE FILLING soft cheese 250g, room temperature egg yolks 2 large cornflour 2 tbsp caster sugar 50g peppermint extract 2 tsp

GLAZE double cream 225ml dark chocolate 200g, finely chopped golden syrup 1 tbsp peppermint extract 1 tsp

After Eights 6-8, for decoration edible gold lustre powder for decoration (optional)

• 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 cook’s notes).

• 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, finishing with a little dusting of edible gold powder, if you like. The cake will keep for 3-4 days in a sealed container.

COOK’S NOTES To make in a loaf tin, halve all the ingredients then bake in an oiled 900g loaf tin for 40-45 minutes.

PER SERVING 474 KCALS | FAT 28.4G SATURATES 17.1G | CARBS 46.3G | SUGARS 30.3G FIBRE 2.5G | PROTEIN 6.4G | SALT 0.8G