Name: After Eight Cake
Total time: 1 h 25 min
Yield: Makes one cake
Ingredients: 10 ounces (283 grams) bittersweet chocolate , chopped; 1 cup plus 2 tablespoons heavy cream; 1/4 cup corn syrup; Salt; 16 tablespoons unsalted butter , softened; 1 1/4 teaspoons mint extract; 1 1/2 cups (6 ounces/170 grams) confectioners' sugar; 2 recipes Basic Brownies , uncut

Why This Recipe Works

To transform this wafer-thin after-dinner candy into a grand-scale cake, we started with a double batch of our favorite fudgy brownies. Next, we layered a luscious filling of snowy-white, mint-infused buttercream between the uncut brownie sheets. A creamy chocolate glaze, flavored with more mint, is applied in two phases for the ultimate smooth, glossy coating.

Instructions

for the glaze

Place chocolate in large bowl. Bring 1 cup cream, corn syrup, and 1/8 teaspoon salt to simmer in medium saucepan over medium heat, stirring occasionally. Pour over chocolate and whisk until smooth. Whisk in 4 tablespoons butter and 1/2 teaspoon mint extract until glossy. Cover and refrigerate until glaze is firm but spreadable, about 1 hour.

for the filling

Using stand mixer fitted with whisk, mix remaining 12 tablespoons butter, remaining 2 tablespoons cream, remaining 3/4 teaspoon mint extract, and 1/8 teaspoon salt on medium-low speed until combined, about 1 minute. Slowly add sugar and continue mixing until smooth, about 2 minutes. Increase speed to medium-high and whip filling until light and fluffy, about 5 minutes.

to assemble

Set wire rack inside rimmed baking sheet. Place 1 brownie layer on wire rack. Spread filling in even layer over top. Place remaining brownie layer on top, bottom up. Spread top and sides of cake with about 1 cup glaze until smooth. Melt remaining glaze in microwave until pourable, stirring frequently, about 1 minute; reserve 2 tablespoons in small zipper-lock bag. Pour remaining glaze over cake to cover top and sides completely, spreading gently with spatula as needed. Cut 1/8 inch off corner of bag and decoratively pipe reserved glaze over top. Refrigerate until firm, about 30 minutes. Transfer to platter and serve.