This post is also available in: French
Tuesday was my mom’s Birthday and I love my mom so much that I needed to bake her a special Cake. So I started thinking. I wanted something original and that would really surprise her. And finally, while driving to the airport a few weeks ago I had the idea : An After Eight Cake.
My mom has always loved those After Eight thin mints. She loves chocolate filled with mint. She loves eveything Mint Chocolate.Well you got my point.
The thing is I basically hate Chocolate Mint everything. Which is weird (I guess I’m a bit weird but that’s not news) because I love chocolate and I love everything mint ( fresh mint tea, chewing gums, candys ,etc…).
Despite the fact that I wouldn’t like it, I really wanted to please my mom so I finally made my choice over a Triple Layer Vegan Chocolate Mint Cake with Mint Condensed Milk Buttercream Filling and After Eight Ganache Frosting.
I have to say that I loved the After Eight Ganache, I loved the Mint flavored Buttercream but I couldn’t eat the cake itself … Hopefully everybody loved it , especially my mom who got an extra After Eight box as a bonus.
This Cake is a must bake and a must taste for every Chocolate Mint / After Eight Lover Out there. Trust my family ( or not).
My After Eight Cake or Triple Layer Vegan Chocolate Mint Cake with Mint Condensed Milk Buttercream Filling and After Eight Ganache Frosting (Serves 8)
Vegan Chocolate Mint Cake Layers : ( Makes three 6 x 2inch round pans )
– 160 g / 5.6 oz / 1 1/4 cups flour All Purpose Flour
– 150g / 2.5 oz / 2/3 cup light brown sugar
– 60g / 2.1 oz / 1/2 cup unsweetened cocoa powder
– 54g /2 oz / 1/3 cup grape seed oil or other neutral vegetable oil
– 250 ml / 8.8 oz / 1 cup boiling water
– 20 fresh mint leaves
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp peppermint extract ( if you want the mint flavour to be more strong)
– 2 tsp apple cider vinegar
– 1 tsp espresso powder
– Place your fresh mint leaves into a small bowl and pour boiling water over it. Cover with a small plate and let it infuse for at least 5 minutes. Remove the plate and let it cool until just warm. Remove the mint leaves. Set aside.
– Pre-heat oven to 350°F (180°C). Grease three 6-inch-round by 2-inch-high cake pans (15 cm round / 5 cm ) with softened butter; dust pans with unsweetened cocoa powder and knock out excess.
– Sift and whisk together the flour, cocoa powder, espresso powder, sugar, baking soda and salt in a medium bowl; set aside.
– In another bowl, mix together the mint infused water, peppermint extract if needed, oil and apple vinegar.
– Pour slowly the wet ingredients into the dry and stir (gently) with a wooden spoon or spatula until well combined (lumps free).
– Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
– Bake cakes until toothpick inserted into center comes out clean, about 30 to 40 minutes.
– Cool cakes in pans 10 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting,.
Mint Condensed Milk Buttercream :
– 113g / 4 oz / 1 stick butter, room temperature
– 250g / 8.8 oz / 2 cups confectioner’s sugar
– 25g / 1 oz / 4 tsp condensed milk
– 5 ml / 1 tsp peppermint extract
– In a bowl, beat butter until smooth and creamy.
– On low speed, add the 2 cups sugar. Beat until well incorporated.
– Add the peppermint extract and condensed milk.
– Keep beating until light and fluffy.
After Eight Ganache Frosting :
– 150g / 5.3 oz / about 18 After Eight thin mints, chopped
– 200g / 7 oz / Dark Chocolate, chopped
– 200 ml / 7 oz / 1/2 cup + 1/3 cup heavy cream
– Chop your chocolate and After Eight thin mints and set aside in a bowl.
– Heat the cream over low heat. Bring to a simmer.
– Then, turn off the heat and pour in the chocolate and After Eights.
– Let it sit for a minute .
– When ready, stir and keep mixing until chocolate and cream are smooth.
– Refrigerate for at least 3 hours. Overnight is better.
Assembly of the cake :
– Freeze 5 to 10 minutes the layers until they’re firm enough.
– Divide the mint buttercream in three equal parts.
– Apply even layers of filling using a pastry bag and a large round tip. But you can just do it with an offset spatula if you don’t wanna use a pastry bag.
– Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread half of the buttercream. Put the second layer and then 3rd layer cake.
– Frost sides and top of the cake with a really thin coat (Crumb Coat).
– Set aside in the fridge for at least one hour.
– Then frost the cake with the After Eight ganache (room temperature) and decorate it the way you want.
– Put it back in the fridge. The best would be to refrigerate it overnight.
– Eat it. (Best part ever !)
Nb : Considering the ganache frosting, you want to let that cake as long as possible in the fridge. I let it too long at room temperature and it was pretty messy. Still good but really Messy. Just keep that in mind !
Bon Appétit !