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After Eight Bundt Cake with fairy lights and more chocolate around it.

After Eight Bundt Cake

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 12-14 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Christmas


This easy After Eight Bundt Cake recipe pairs a rich chocolate cake with a peppermint cream topping and plenty of everyones favourite after dinner mints for a show stopping holiday cake that is great for sharing!



For the Chocolate Bundt Cake

  • 65g ( 2 1/4 oz) cocoa powder, sifted, plus extra for dusting
  • 120ml (1/2 cup) boiling water
  • 4 large eggs
  • 160ml (2/3 cup) milk
  • 230g (8 oz) self raising flour (see note)
  • 1 1/2 tsp baking powder
  • 130g (4 1/2 oz) margarine, plus extra for greasing
  • 360g (12 1/2 oz) golden caster sugar
  • pinch salt

For the After Eight Decoration

  • 100g (3 1/2 oz) icing (powdered or confectioners) sugar
  • 3 tbsp double (heavy) cream
  • 1/2 tsp peppermint extract
  • After Eights
  • sugar simple syrup (or a 1:1 mix of sugar dissolved in water)
  • gold lustre spray
  • edible gold leaf


  1. Pre-heat the oven to 160 degrees.
  2. Place the cocoa powder and the boiling water into the bowl of your stand mixer and beat until it has formed a thick paste, scraping down the sides if necessary.
  3. Add the rest of the ingredients for the sponge to the bowl and beat until the mixture is uniform, again, making sure to scrape down the sides well with a spatula.
  4. Grease your bundt tin well with a piece of kitchen paper and a little more margarine, before dusting the tin with sieved cocoa powder. Tap out the excess over the kitchen sink.
  5. Pour the cake mixture into the tin, tapping it firmly a couple of times on the worktop to knock out any big air bubbles. Bake for 50-55 minutes until the sponge is cooked through and is starting to come away a little from the outside of the tin. Use a cake tester or a wooden skewer to check for doneness – it should come away clean.
  6. Leave the cake to stand in the tin on a wire cooling rack for 10 minutes. Then, use a blunt eating knife to prise the sponge away from the middle hole if necessary before turning the cake out onto the cooling rack. Allow to cool completely.
  7. To make the topping, sift the icing sugar and stir in the cream and the peppermint extract to form a thick paste. Gradually add cold water until you have a cream just thin enough to drip down the sides of the cake.
  8. Spoon over the topping, and top with broken After Eights.
  9. Edible gold leave won’t stick to the chocolates by itself, so add a few dabs of sugar syrup to the chocolates, and stick on pieces of edible gold leaf; I find attaching it with the end of an eating knife works best. Spritz with edible lustre, and serve.


American self rising flour contains salt, whilst British self raising flour does not, so if you’re working with American flour don’t add any extra salt to the recipe.