After Eight Cake Recipe 445 Food

AFTER EIGHT CAKE RECIPE - (4.4/5)

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.

CHOCOLATE MINT LOAF CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
• Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
• Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
• To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
• Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
• Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
• Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.