AFTER EIGHT Chocolate Loaf Cake
We've teamed up with After Eight to bring you this delicious new chocolate cake recipes, with delicious hints of After Eight throughout.
Buttery baking spread
Caster sugar
Large eggs, beaten
Vanilla extract
Self-raising flour
Cocoa powder
AFTER EIGHT Mint Chocolates, chopped into pieces
For the buttercream:
Butter, softened
Icing sugar, sifted
Vanilla extract
To top the cake:
AFTER EIGHT Mint Chocolates, cut into pieces
You will also need:
900g loaf tin, lined with baking parchment
Step 1 of 7
Preheat the oven to 160C/Fan 140C
Step 2 of 7
Place the buttery baking spread and sugar into a large mixing bowl or stand mixer and beat together until light and fluffy. Add the beaten eggs gradually, making sure they are fully incorporated before adding the next bit.
Step 3 of 7
Once all the egg has been incorporated, add in the condensed milk and vanilla extract.
Step 4 of 7
Using a spatula, gently fold in the sifted flour, cocoa powder and After Eight pieces. Keep gently folding until you can no longer see any flour.
Step 5 of 7
Spoon the mixture into the prepared tin and bake for 50-60 minutes until risen (or a skewer inserted into the centre comes out clean). Leave to cool.
Step 6 of 7
To make the buttercream, add the softened butter and vanilla extract to a stand mixer or large bowl and beat until very soft. Add in the icing sugar one spoonful at a time until it is all fully incorporated. You may need to add 1-2 tbsp of warm water to loosen the buttercream if it’s too stiff.
Step 7 of 7
When the cake is fully cooled, ice with the buttercream and top with the pieces of After Eight Mint Chocolates.
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AFTER EIGHT Chocolate Loaf Cake
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Prep: 10 mins
Cook: 50 mins
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Super Easy
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SERVES: 8
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Ingredients
Buttery baking spread
225gCaster sugar
100gLarge eggs, beaten
3Vanilla extract
1 tspSelf-raising flour
175gCocoa powder
3 tbspAFTER EIGHT Mint Chocolates, chopped into pieces
25gFor the buttercream:
Butter, softened
75gIcing sugar, sifted
150gVanilla extract
1tspTo top the cake:
AFTER EIGHT Mint Chocolates, cut into pieces
6 chocolatesYou will also need:
900g loaf tin, lined with baking parchment
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Method
Step 1 of 7
Preheat the oven to 160C/Fan 140C
Step 2 of 7
Place the buttery baking spread and sugar into a large mixing bowl or stand mixer and beat together until light and fluffy. Add the beaten eggs gradually, making sure they are fully incorporated before adding the next bit.
Step 3 of 7
Once all the egg has been incorporated, add in the condensed milk and vanilla extract.
Step 4 of 7
Using a spatula, gently fold in the sifted flour, cocoa powder and After Eight pieces. Keep gently folding until you can no longer see any flour.
Step 5 of 7
Spoon the mixture into the prepared tin and bake for 50-60 minutes until risen (or a skewer inserted into the centre comes out clean). Leave to cool.
Step 6 of 7
To make the buttercream, add the softened butter and vanilla extract to a stand mixer or large bowl and beat until very soft. Add in the icing sugar one spoonful at a time until it is all fully incorporated. You may need to add 1-2 tbsp of warm water to loosen the buttercream if it’s too stiff.
Step 7 of 7
When the cake is fully cooled, ice with the buttercream and top with the pieces of After Eight Mint Chocolates.