After Eight Chocolate Mint Cake

A chocolate cake that packs a minty punch. Covered in After Eights, the perfect cake for winding down for the evening

Author FentonEats


Fail Safe Chocolate Cake

  • 5 eggs weigh these
  • self raising flour 3 quarters weight of eggs
  • cocoa powder quarter weight of eggs
  • demerera sugar same weight as eggs
  • butter same weight as eggs
  • 2 tbsp boiling water

Mint Buttercream

  • 600 g icing sugar sifted
  • 230 g unsalted butter at room temperature
  • 115 ml milk
  • 1 tsp vanilla bean, paste or extract
  • 1 tsp peppermint extract
  • 1 tsp green food colouring

Chocolate Ganache

  • 50 ml double cream
  • 50 g dark chocolate


Fail Safe Chocolate Cake

  1. Preheat the oven to 180°C/350°F (fan) / 200°C/390°F (electric) / gas mark 6, line a cake tin with greaseproof paper – I used an 8″ inch cake tin. 

  2. Weight the eggs, and measure out the same weights for the sugar and butter; in a cake mixer, mix on a medium speed, the sugar and butter until you get a light, fluffy mixture 

  3. With the initial weight of the eggs in mind, measure 3/4 of this in flour, and 1/4 in cocoa powder and sieve these into a bowl

  4. On a low speed gradually add the eggs and dry mixture in alternating batches to the sugar and butter; only add the flour once each egg is fully combined into the mixture

  5. Once the mixing is complete, remove from the mixer and add 2 tablespoons of boiling water cake mix and gently fold this in

  6. Add the cake mix into the cake tin and bake for 50-60 minutes or until firm and a skewer comes out clean

  7. Once baked, leave to cool in the tin for about 20 minutes then transfer to a cooling rack. Once fully cooled, cut in half and then whack on some buttercream in-between and on the top of the cake!

Mint Buttercream

  1. In a bowl roughly mix the sugar, butter, peppermint, vanilla and green food colouring – then, using an electric mixer mix the buttercream until smooth – gradually add the milk until the consistency you want is achieved (you don’t need to use all or any of the milk if you wish)

Chocolate Ganache

  1. Heat the double cream in a pan and heat until it begins to bubble then remove from the heat

  2. Add the broken up chocolate and stir to melt

  3. Allow to cool slightly before adding onto the cake

Recipe Notes

There are no weights!? That is because you need to weigh the eggs – whatever the weight of all of those eggs together is the weight you should use for the sugar and butter, e.g. 200 grams measured for the eggs, means 200 grams for the sugar and butter. For the flour as were making a chocolate cake, you need to take that initial egg measurement and add only 3/4 of that weight in flour and 1/4 in cocoa powder, so 150 gram flour, 50 grams cocoa powder!

And of course, this is not a true chocolate mint without the After Eights! I chopped these up, and chucked them around the cake, added some mint leaves for decoration