There is something about After 8's that always reminds me of Christmas. Maybe it's the chocolate and mint combination or the smell is quite nostalgic but whatever it is I knew I had to make something with those flavours when Sharon from Pudsey CCC invited me to a mini CCC event at her home last week.

Initally I was unsure as to how I would execute it but after a flick through the good old BBC Good Food website I stumbled across this recipe. Does anyone else have too many cookbooks but still go online in search of recipes? I'm so guilty of that!

I knew it was the ideal recipe but still needed a bit of work. Personally I can't stand sugarpaste on cakes, yes it makes them look amazing and I'll happy decorate numerous cakes with it but when it comes to cake club I like to ice my cakes in frosting or a glaze.I loved that the cake was filled with chocolate ganache so I decided to up the quantities and coat the outside of the cake in it. I also decided against the loaf tin purely because I couldn't be bothered with cutting the cake and having to repeat myself during the baking process (read the original recipe to see what I mean).

Chocolate Mint Cake
170g salted butter, plus extra for greasing
100g dark chocolate, broken into pieces
240g plain flour
280g caster sugar
6 tbsp cocoa
1 tsp bicarbonate of soda
2 large eggs
280ml buttermilk ( I forgot to buy some so just used the same amount of normal milk but added 1 tbsp of lemon juice and left it to sit for 5 minutes)

Chocolate Mint Ganache
300g mint chocolate (I used the big bars from Aldi)
300ml double cream

• Preheat the oven to 160C fan

• Grease and line a 20cm square cake tin.

• Melt the butter and chocolate together in a small pan. 

• Mix the flour, sugar, cocoa and bicarbonate in a bowl.

• Whisk together the eggs with the buttermilk. 

• Whisk the melted chocolate mixture and egg mixture into the dry ingredients, along with 200ml boiling water until lump-free. 

• Pour into the tin and bake for 20 mins until a skewer inserted  comes out clean.

• Transfer to a wire rack to cool.

• To make the icing warm the cream until it starts to bubble lightly. 

• Pour over the chocolate and stir until it has fully melted and is a glossy and smooth.

• Place in the fridge to set for a few hours.

• Once firm fill the cake with half the ganache, cover the top and sides with the remaining and decorate with a few festive sprinkles.

Enjoy!

All the wonderful cakes, yum yum!