Ingredients

For Batter:-
1. Flour (70gms)
2. sugar (80gms)
3. eggs (4large)
4. baking powder (1tsp)
5. cocoa or liquid chocolate garnishing (3tbsp)

For Mint Cream Filling:-
1. Semisweet chocolate for baking (60gms)
2. after eight mints (10)
3. cream (300ml)
4. Cream (250ml, for topping)
5. After Eight Mints (4, for garnishing)

Method of preparation:-
1. First heat the oven to 200 degrees C. Take a baking tin of 20 cm long, grease it and keep it aside. Take a bowl, beat eggs and sugar in it with an electric mixer. Then add flour, baking powder and cocoa in it and mix it well to form batter.

2. Now pour the batter into the greased baking tin. Place the tin in oven and bake it for about 20 minutes at 200 degrees C. Take out the tin from oven and cool it on rack. When it gets cooled then remove the cake from the tin and cut it half with a knife.

3. For Mint Cream Filling; take a saucepan, place it over medium heat. Put 300 ml cream in it and heat it, add chocolate and After Eight mints in it. Stir it until the chocolate gets melted and keep it in the refrigerator for about 2 hours to cool it. Then beat the mint cream.

4. Take another bowl and beat the plain cream in it. Now take sliced cake, put a spoon of mint cream on the bottom half of the cake and then put the second part on top of the cream. Put the plain cream on the top and sides of cake. Decorate the cake with 4 mints on the top of cake.