This showstopping After Eight bundt cake is a glorious combination of chocolate and mint that makes an excellent dessert for a festive party. This is one of those last-minute, need-a-chocolate-fix kind of puddings, but for a crowd. We guarantee it’s one of the quickest hot desserts you’ll ever make from scratch, and is mixed together in (and potentially eaten from) one dish, so saves you washing up too.
- 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
- 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)
- STEP 1
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).
- STEP 2For 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.
- STEP 3Dollop 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.
- STEP 4To 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.