Matcha cake
I discovered the combination of matcha and white chocolate quite recently and I really like it. Matcha is a powdered Japanese green tea that is perfect for cakes, cookies and creams. The first dessert I prepared with matcha was a cake, which I baked for my husband’s birthday. The basis of the matcha cake is a cocoa sponge cake topped with a white chocolate cream. This cake is extremely tasty, only slightly sweet and looks fantastic when decorated with fruits. So if you want a slightly more original-tasting cake, I recommend to you this recipe for matcha cake.
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Ingredients for matcha cake.
Cocoa sponge:
- 120 g all-purpose flour
- 10 g dark cocoa
- 1/2 teaspoon of soda
- 1/4 teaspoon of bakig powder
- 60 ml sunflower oil
- a pinch of salt
- 3 big eggs
- 100 g icing sugar
Soaking syrup:
- 50 ml lukewarm boiled water
- 1 tablespoon of lemon juice
- 1 teaspoon of icing sugar
Matcha and chocolate cream.
- 400 ml whipping cream
- 200 g mascarpone cheese
- 150 g white chocolate
- 10 g gelatine
- 50 ml water
- 2 tablespoons of icing sugar
- 1 tablespoon of powdered matcha
- 2 tablespoons of boiling water
Decoration: freeze-dried cranberry slices and physalis.
How to make matcha cake.
Cocoa cake: put eggs, salt and icing sugar into a bowl. Using a hand or kitchen mixer, whisk for 4-5 minutes. Next, pour in the oil in small rivulets, then add the sifted flour, cocoa, baking powder and baking soda. Line a baking tin with baking paper, and pour in the cake batter. Place the tin in an oven preheated to 180 degrees Celsius and bake the cake for 35 minutes. Let it cool down once baked.
Soaking syrup: mix lukewarm water, icing sugar and lemon juice in a cup. Drizzle the cold cocoa cake with it.
Matcha and chocolate cream: put the matcha powder in a small bowl, pour boiling water over it and set it aside for 5 minutes. After that time, rub the whole thing through a fine sieve. Pour gelatine into a separate bowl, pour cold water over it and let it to bloom for 5 minutes. Subsequently, heat the gelatine for a few seconds in a microwave to dissolve it.
Pour 200 ml of whipping cream into a pot and bring it to a boil. Remove the pot from the heat, add the white chocolate pieces and icing sugar to it. Stir until the chocolate is completely dissolved. Then, stir in the gelatine and set it aside to cool it down.
Pour 200 ml of cold whipping cream into a large bowl and whisk it until half-stiff. Subsequently, add the mascarpone and continue whisking for a few seconds. Afterwards, pour in the cold cream with white chocolate and whisk until the whole thing is quite thick but still liquid. Divide the chocolate cream into two parts, add matcha to one of them and keep the other one plain. First, pour the white chocolate cream on the cocoa cake, then the matcha cream on top of it. After the cake is finished, put it in the fridge for a few hours so that the cream is well set. Before serving, decorate the cake with freeze-dried cranberries and physalis.
Good to know when making matcha cake.
I baked the cocoa sponge cake in a round-shaped baking tin that had a diameter of 21 centimetres.
All the ingredients used for preparing the cocoa cake should be at room temperature.
The cocoa sponge cake can be cut lengthwise once and both creams can be placed between the cut cake layers.
Before pouring the cream on the cocoa cake, I first wrapped the cake with a tall rant foil then placed in the baking tin in which it was baked.
Do you like chocolate cakes? If so, try our recipe Chocolate cake with blueberries and banana.
