Have you tried any of my mud cakes before? The classic one is a must, but for the upcoming “mud cake day” in Sweden (Kladdkakans dag), you maybe want to try something different. This is a cake if you like the combination of mint and chocolate, the After Eight mud cake! So easy because you just put a layer of mint thins in the middle of the batter. That’s it! And you get an incredible fudgy mud cake filled with a layer of mint. Give it a try!
Don’t like mint? Is liquorice your thing? Try my liquorice and raspberry mud cake! Want something similar but in a portion size? Try my mud cake muffins and change the caramel for an after eight!
My After Eight mud cake (After eight kladdkaka) (mint thins)
- 100 g salted butter, melted
- 2 eggs
- 2.5 dl sugar
- 1 dl flour
- 4 tbsp cacao powder
- 2 tsp vanilla sugar
- 0.5 tsp salt
- 12 After Eight or any other mint thins you like
Preheat the oven to 175 degrees C and grease a baking tin (I use a round 23 cm).
Mix the eggs and sugar lightly. Sift the dry ingredients into the batter, add the melted butter, and gently mix it together into a smooth batter. Overmixing the batter will cause a fluffy and dry cake, so be careful.
Pour half of the batter in the tin and cover with the mint thins. Add rest of the batter and try to cover the thins. Bake for 18-21 minutes, depending on how muddy cake you want. I like 20 minutes, but I like crispy edges.
Let it cool, and if you want the best result, let it chill in the fridge. The cake is even better the next day!
Change the mint thins to any other thin chocolate you like! Maybe Noblesse?
