After Eight cake

Heat the oven to 180C/fan 160C/gas 4. Use spray oil to lightly grease a 2.5-litre bundt tin. Sift the flour, cocoa powder, bicarbonate of soda, baking powder, 1/2 tsp of salt and the sugar into a large bowl. In a separate bowl whisk together the eggs, butter, soured cream and coffee. Make a well in the dry ingredients, add the egg mixture and whisk together briefly until a smooth batter is formed. Pour the cake batter into the prepared bundt tin (see notes below).

For the cheesecake filling, put all of the ingredients in a small bowl and stir together until combined. Don’t worry if there is a lump or two – it’s important not to overmix the cheese as it could loosen and won’t hold its shape as well when baked inside the cake.

Dollop the filling in a ring in the middle of the cake batter, making sure it doesn’t touch the sides of the tin (don’t worry that it’s showing as it will sink into the cake as it bakes). Bake the cake in the oven for 45-50 minutes or until the sponge springs back to a light touch. Cool for 15 minutes in the tin before removing onto a wire rack to cool completely.

To make the glaze, put the cream into a small pan and bring to a simmer. Meanwhile, put the dark chocolate, golden syrup and peppermint extract in a bowl and, once the cream is simmering, pour over the chocolate and put aside for 2 minutes before stirring to form a silky-smooth ganache. Leave for 5 minutes to thicken slightly before pouring the ganache all over the cake, allowing it to drip down the sides. To decorate, break the After Eight chocolates into small pieces and scatter over the top of the cake, finishing with a little dusting of edible gold powder, if you like. The cake will keep for 3-4 days in a sealed container.