I have to share the recipe for my After Eight Cake. I've made it twice now. The first cake was a trial run and the second cake I made for a Clandestine Cake Club meeting.

The first was the two layer cake you see above. A lovely, moist chocolate cake sandwiched together with peppermint buttercream, then topped with chocolate buttercream, sprinkles and After Eight mint creams.I skimped a bit and used a cheaper version of after eights, but nobody at work minded. It was eaten in record time as word got out that it was in the staffroom. Everyone loved it.

So, I made it again for cake club, but I wasn't paying attention and used different cake tins. I soon found out when I realised there was too much cake batter for my two lined tins. Rather than start again, I decided to go for it and ended up with a four layer cake (I baked them for less time). I was worried it might not be as moist as the first cake, but my fears were unfounded and once again it proved very popular.

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