John Myers
After-eight Chocolate Cake
The perfect after-eight chocolate cake recipe with a picture and simple step-by-step instructions.
- 170 g Butter or margarine
- 150 g Sugar
- 1 packet Vanilla sugar
- 4 piece Eggs
- 280 g Flour
- 20 g Cocoa powder
- 1 pack Chocolate pudding powder
- 3 tsp Baking powder
- 3 tbsp Milk
- 100 g Chilled after-eight tablets
- Mix the butter, sugar, vanilla sugar and eggs for a few minutes on the highest setting with the hand mixer until foamy.
- Mix the flour, baking powder, cocoa powder and pudding powder and stir briefly into the egg mixture on a low level, alternating with the milk.
- Cut the mint tablets into small pieces and fold them into the dough. Pour the dough into a greased and floured loaf pan and bake in a preheated oven at 180 degrees (or fan oven 160 degrees) for about 60 minutes. Make a stick test and if the cake is not done yet, extend the baking time by approx. 10 minutes.
- Then let the cake cool in the mold for a quarter of an hour, then turn it out of the mold and let it cool down. Dust with powdered sugar or cover with a glaze. As a glaze you can z. B. Mix powdered sugar with 1 tablespoon of green mint syrup + a little lemon juice. But be careful, as the mint syrup tastes very intense.
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