After Eight Ice Cream Cake

How to make the Sponge

Preheat the oven to 170°C. Line an 8-inch baking dish with parchment paper.

Sift all the dry ingredients – all purpose flour, powdered sugar, cocoa powder, cornflour, baking powder, and baking soda – into a bowl.

Add in the yoghurt, oil, vinegar, vanilla extract, and milk and mix into a smooth batter. Pour the batter into the lined baking dish.

Bake at 170°C for 17-20 minutes or until a toothpick comes out clean.

Let it cool completely.

To make the Ice Cream

For the ice cream, add the milk, hot chocolate powder, and cornflour into a saucepan and combine. Place the mixture on the stove at a medium flame and cook until thick (it should coat the back of a spoon).

Take it off the heat and add the After Eight and milk chocolate into the mixture. Combine until the chocolate is fully melted. Set aside to cool.

In a large mixing bowl, whip the heavy whipping cream to stiff peaks. Fold in the cooled chocolate custard until fully incorporated.

Invert the fully cooled chocolate sponge in the baking dish. Add half the ice cream mixture, and then add a layer of after eight mints, and then the remaining ice cream mix.

Set in the freezer overnight. Melt some after eight mints and a tablespoon of milk to make the ganache.

Take out the fully set cake and wrap a towel soaked in hot water to remove the ice cream cake from the baking dish.

Pour the cooled ganache over the fully set cake just before serving. Decorate with cherries and more after eight mints.

Serve and enjoy!