Chocolate Matcha Cake

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Cakes / Chocolate

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Let’s just get this out of the way right now, I am a complete and total sucker for trends.  I am definitely an advertisers dream, both consciously and subconsciously falling for whatever is the ‘must-have’ accessory, food craze or fashion trend of the moment.  I mean, these things have to be the latest must-have for a reason, right?  So this weekend, I did it.  I finally jumped on the matcha band-wagon and let me tell you, I don’t think I’ll ever look back again.  Consider me hooked.

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Matcha is a finely ground powder of specialty grown and processed green tea.  Supposedly it has all these great antioxidants, and health benefits blahblahblah I mean just look at the color!  I love the stripes in this cake, the combination of chocolate and matcha cake layers really makes everything just pop.  And as we all know, I love any excuse to pair chocolate with anything.

recipe from Style Sweet CA

Ingredients

Classic Chocolate Cake
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 cup plus 2 tablespoons grapeseed oil
2 cups granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 cups whole milk
1 cup hot strong-brewed coffee

Matcha Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons matcha tea powder
14 tablespoons unsalted butter, at room temp
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 large eggs
1 large egg yolks
1 cup whole milk

Matcha Ganache
2 cups chopped white chocolate
1 teaspoon matcha tea powder
1/2 cup heavy cream

For the Assembly
1 large recipe vanilla swiss meringue buttercream (minus the raspberry)

Instructions

For the Classic Chocolate Cake
1. Preheat the oven to 350 degrees F.  Great and flour two 8-inch cake pans
2. Sift together the flour, cocoa powder, baking powder, baking soda and salt and set aside
3. In the bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium for 2 minutes.  Add the eggs, egg yolk, vanilla and almond extract.  Stop the mixer and scrape down the bowl.
4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Stop the mixer and scrape down the bowl.  With the mixer on low, dream in the coffee.  Mix on medium low for no more than 30 seconds, or until combined.
5. Evenly divide the batter between the prepared pans.  Bake for 25-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  Let cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

For the Matcha Cake
1. While the chocolate cakes bake, grease and flour two 8-inch cake pans.
2. Sift together the flour, baking powder, salt and matcha powder and set aside.
3. In the box of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes.  Add the sugar and mix on medium-high until light and fluffy, 3-5 minutes.  Stop the mixer and scrape down the bowl.
4. Turn the mixer to medium-low and add the vanilla and almond extract , then add the eggs and egg yolks one at a time.  Stop the mixer and scrape down the bowl.
5. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Mix on medium for no more than 30 seconds after the last streak of the dry ingredients are combined.
6. Evenly divide the batter between the prepared pans.  bake for 24-26 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

Make the Matcha Ganache
1. Place the chocolate in a heat-safe bowl and sift the matcha powder over the top.  Set aside
2. In a saucepan, bring the cream to a simmer over medium-low heat.  Remove from the heat and pour the cream over the chocolate.  Let sit for 30 seconds, then whisk until smooth.  Cover and chill until ganache has reached a spreadable consistency.

Assemble the Cake
1. Tint the buttercream with the food coloring of your choice, if you are using.
2. Once the cakes have completely cooled, level them and choose which chocolate layer will be at the bottom.  Place it on a cake plate or serving dish.  Spread on one-third of the ganache with an offset spatula.  Top with a layer of matcha cake and repeat, being sure to alternate the layers of cake.  Frost the cake with buttercream.

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1 Comment

  1. Bonnie says

    Looks absolutely fabulous and probably tastes even better.. you are an awesome creator of cakes..

    Like

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