After Eight Cake

After Eight Cake
from the kitchen of Ellen, thanks to Cooks Country
After Eight Cake


  • Cake (brownies)
    • 6 oz unsweetened chocolate, chopped
    • 16 tbs unsalted butter, cut into chunks
    • 2 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 4 large eggs
    • 2 tsp vanilla extract
    • 1 1/3 cup all purpose flour
  • Glaze and filling:
    • 10 oz bittersweet chocolate, chopped
    • 1 cup plus 2 tbs heavy cream
    • 1/4 cup corn syrup
    • 16 tbs unsalted butter, softened
    • 1 1/4 tsps mint extract
    • 1/2 cups (6 oz) confectioners' sugar
Cake (brownies):
  • Adjust:
    • oven rack to middle position and heat oven to 350 degrees.  Line two 8" baking dishes with foil and coat with cooking spray.
  •  Melt:
    • chocolate and butter in small bowl in microwave or in heatproof bow over pan of simmering water stirring occasionally to combine.  Cool mixture for several minutes.
  • Whisk:
    • sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds.  Whisk in chocolate mixture until smooth.  Stir in flour until no streaks of flour remain.  Scrape batter evenly into prepared pans.
  • Bake:
    • until toothpick inserted halfway between edge and center of pan comes out clean, 22-27 minutes.  Cool brownies on wire rack to room temperature, about 2 hours.  
  • Place chocolate in large bowl.  Bring 1 cup cream, corn syrup, and 1/8 tsp salt to simmer in medium saucepan over medium heat, stirring occasionally.  Pour over chocolate and whisk until smooth.  Whisk in 4 tbs butter and 1/2 teaspoon mint extract until glossy.  Cover and refrigerate until glaze is firm but spreadable, about 1 hour.
  • Using stand mixer fitted with whisk, mix remaining 12 tbs butter, remaining 2 tbs cream, remaining 3/4 tsp mint extract, and 1/8 tsp 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 tbs in small zip-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.


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