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After Eight Bundt Cake Recipe

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4.3 from 56 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

This decadent After Eight Bundt Cake combines rich chocolate flavors with refreshing peppermint buttercream and a smooth dark chocolate glaze. The moist bundt cake is layered with creamy peppermint frosting and topped with a luscious chocolate glaze, making it an impressive and indulgent dessert perfect for special occasions or festive celebrations.

Ingredients

Bundt Cake:

  • 1/2 cup unsalted butter
  • 2 tbsp dutch processed cocoa powder
  • 2 tbsp black cocoa powder
  • 1/2 tsp kosher salt
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 3/4 cup plus 2 tbsp sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 large egg
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp vanilla

Peppermint Buttercream:

  • 1 cup unsalted butter (room temperature)
  • 3 cups icing (powdered) sugar
  • 2 tsp peppermint extract
  • 3 tbsp whipping cream

Glaze:

  • 6 oz dark chocolate (chopped)
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 2 cups sifted icing (powdered) sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter or grease a 10-cup bundt pan thoroughly and dust it with cocoa powder to prevent sticking.
  2. Melt Ingredients: In a large saucepan, combine the butter, Dutch processed cocoa powder, black cocoa powder, kosher salt, and milk over low heat. Stir until the butter is just melted, then remove from heat and whisk the mixture to combine smoothly.
  3. Mix Dry Ingredients: Add the all-purpose flour, sugar, baking soda, and baking powder to the cocoa mixture and whisk until thick and well combined.
  4. Add Wet Ingredients: Add the egg and whisk until blended. Then add the Greek yogurt and vanilla extract, continuing to whisk until the batter is smooth and uniform.
  5. Pour and Bake: Pour the cake batter into the prepared bundt pan. Tap the pan lightly on the counter a few times to release any air bubbles. Bake in the preheated oven for 30-45 minutes, or until a cake tester (toothpick or knife) inserted into the center comes out clean.
  6. Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully remove it from the pan and place it on a wire rack to cool completely.
  7. Make Peppermint Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium-high speed for 3-4 minutes until light and fluffy.
  8. Add Icing Sugar: Gradually add the powdered sugar, one cup at a time, beating after each addition until fully incorporated.
  9. Flavor and Finish Frosting: Add the whipping cream and peppermint extract to the buttercream. Beat for another 1-2 minutes until the frosting is smooth, fluffy, and creamy.
  10. Prepare Glaze: In a small saucepan over low heat, combine the chopped dark chocolate, unsalted butter, whole milk, and sifted powdered sugar. Whisk continuously until the chocolate has fully melted and the mixture is smooth. Remove from heat and use immediately.
  11. Slice Cake: Once completely cooled (preferably chilled), carefully slice the bundt cake in half horizontally using a very sharp bread knife or a wire cake leveller.
  12. Assemble Cake: Spread a generous and even layer of peppermint buttercream on the bottom half of the cake, covering the top and sides as evenly as possible. Place the top half back on.
  13. Smooth Sides: Scrape the sides of the cake gently to ensure smooth edges and prevent any buttercream from protruding.
  14. Glaze Cake: Spoon the warm chocolate glaze evenly over the top of the cake, tilting the cake to allow the glaze to drip down all sides, including the inner circle edges of the bundt shape.

Notes

  • Ensure the bundt pan is well-greased and cocoa dusted to prevent sticking, especially important given the dark cocoa powders in the batter.
  • Use room temperature ingredients for best mixing results, particularly the butter for the buttercream.
  • Chill the cake briefly before slicing to achieve a clean, even cut.
  • The glaze should be used immediately while warm for smooth coverage.
  • Store cake covered in the refrigerator. Bring to room temperature before serving for best flavor.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/after-eight-bundt-cake-recipe/