An After Eight Bundt Cake with dark chocolate cake, peppermint buttercream, and a dark chocolate glaze.
The holidays bring much nostalgia and with it memories of childhood moments. For me After Eight is a classic Christmas treat. I only ever saw it around the holidays and it was also one of the few times I saw my Pa enjoy sweets. This After Eight Bundt Cake is a total throwback of crazy deep chocolate cake and smooth and creamy peppermint buttercream.
We’re in the full swing of the holidays with already going to Bright Nights in Stanley Park. My kids adore that train and it was such fun to watch their tiny faces with wonder.
My girls and I got to enjoy a nice big slice of this cake together, but the rest is hiding in my freezer for our holiday party. I can’t wait to see what everyone makes of it. That and everything else I have planned. I’m hoping to find a “Pin the Nose on Rudolph” game, but so far I haven’t had much luck in securing one. Anyone local seen one?
Do you have a favourite holiday treat? I really love these retro Butterscotch Peanut Butter Marshmallow Squares, but they enter the point of my being able to eat them all so I try not make more than once per year. My husband love shortbread and this time of year he’s usually asking for me to make these Salted Chocolate Dipped Toffee Shortbread Cookies. The toffee is amazing in the buttery shortbread cookies and highly addictive.
I have been writing a lot of trying to slow down and enjoy this holiday season more, but as of right now it’s been a stressful week. The kids have been sick a lot (praying we’re over the worst of it) and I’ve been trying to get my workouts in daily which can be challenging with kids, let alone kids who aren’t feeling 100%. I’m hoping with a few pressing deadlines done this week I’ll be able to take a bit of breather and enjoy the festivities more.
After Eight Bundt Cake is filled with moist dark chocolate cake, creamy peppermint buttercream, and dark chocolate cake.
- 1/2 cup unsalted butter
- 2 tbsp dutch processed cocoa powder
- 2 tbsp black cocoa powder
- 1/2 tsp kosher salt
- 1/2 cup milk
- 1 cup all-purpose flour
- 3/4 cup plus 2 tbsp sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla
- 1 cup unsalted butter room temperature
- 3 cups icing (powdered) sugar
- 2 tsp peppermint extract
- 3 tbsp whipping cream
- 6 oz dark chocolate chopped
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 cups sifted icing (powdered) sugar
Preheat oven to 350° F. Butter/grease a 10 cup bundt pan and dust thoroughly with cocoa powder.
In a large saucepan combine butter, cocoa powder, black cocoa powder, salt, and milk over low heat until just melted. Remove from heat and whisk to combine.
Add flour, sugar, baking soda, and baking powder and whisk to combine (mixture will be thick). Add eggs and whisk until blended. Add Greek yogurt and vanilla and whisk until batter is smooth.
Pour into prepared bundt pan and tap lightly against the counter a few times to release any air bubbles. Bake for 30-45 minutes until a cake tester (toothpick/knife) comes out clean.
Cool in pan for 15 minutes, then remove and let completely cool on wire rack.
Place butter in the bowl of stand mixer fitted and beat over medium-high speed until butter is light in colour and fluffy, about 3-4 minutes.
Add icing sugar one cup at a time and beat until fully incorporated.
Add whipping cream and peppermint extract and beat until buttercream is smooth and fluffy, another minute or 2.
Add dark chocolate, butter, milk, and sifted icing sugar to a small saucepan over low heat. Whisk until chocolate has melted. Remove from heat. Use immediately.
Cut completely cooled (and preferably chilled) bundt cake in half crosswise (horizontally) either (carefully!) with a very sharp bread knife or using a wire cake leveller.
Spread buttercream on the bottom part of the cake, ensuring to hit the sides and keep as level as possible. Top with the top piece of bundt cake and scrape sides of cake to make ensure they are smooth (and no rogue buttercream is popping out).
Spoon glaze over cake* titling it to get all the sides, including the middle circle sides.
* It's easiest and cleanest to this on a cooling wire rack over parchment paper.