This Green Tea Cake features chocolate and matcha cake layers slathered with fantastic matcha white chocolate ganache, frosted with vanilla swiss meringue buttercream, and topped with dripping dark chocolate glaze. It’s a cake made in heaven!
The year started so promisingly… Three healthy posts and now BOOM! I am throwing a bazillion calorie cake into your faces, ha ha! Hide your resolutions until the next January, friends, and relax with a big piece of this mouth-watering Chocolate Green Tea Cake in your plates.
This detour off the healthy road of mine was expected and even planned. The thing is, my hubby’s birthday is on January 12th and I just can’t stick a birthday candle in broccoli pancakes. Well, technically I can but I wouldn’t do such a horrible thing to my poor hubby. Sending him to the store 3 times in a row for something I forgot to get for the recipe? Happens all the time. Making him wait for the food until I take the photos? That’s the downside of being married to a food blogger. But serving broccoli for the Bday? Come on! What kind of human would do that?
I love green tea. I always did. The love for tea is something that I got from my parents and what I am now sharing with my husband (he is a fan too). We have a cup of green tea in the morning (to get the energy for the day), a cup of black tea in the afternoon, and finish the day with a caffeine-free red tea in the evening. However, I have never tried cooking with it. Thanks to Pinterest, I found out about the new (or maybe not-so-new) trend – Matcha. It’s green tea powder coming from Japan and frequently used in baking. My life motto is to always keep trying something new, so this interesting ingredient immediately caught my attention!
There are two grades of Matcha available: ceremonial and culinary. Ceremonial is intended to be mixed with hot water and savored. The culinary one is for smoothies, baking, and other recipes. Of course, the culinary grade is cheaper and that’s exactly what you need for this cake. 1 oz package will be more than enough for this recipe.
Let’s talk about this beautiful Matcha Cake now! Two classic chocolate layers + two matcha layers + matcha white chocolate ganache between them + vanilla buttercream frosting + dripping chocolate glaze on top. How is that for a combination? I had a really hard time not eating all this goodness up until the actual assembly of the cake!
This Green Tea Cake is not only delicious but also really beautiful. I especially love the natural green coloring coming from matcha. Not in the frosting, though. Here I used my leftover mint food color I had left from making macarons a few weeks ago (they didn’t turn out well enough for the blog). Yeah, the brighter green would look better here but I used what I had in the pantry. The most important thing is that my hubby was in awe when he saw the cake!
The taste of matcha is really interesting! At first, you might miss it but then comes the aftertaste and you can feel the main star of the recipe. Overall, this cake is a sure winner. What else you expected me to say? So much goodness all combined in your mouth… Make it for the special occasion and impress your friends and family!
- 2½ cups (315g) all-purpose flour, plus more for flouring cake pans
- 1 cup (95g) unsweetened cocoa powder
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ cup + 2 tablespoons (150ml) grapeseed oil
- 2 cups (400g) white sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1½ cups (360ml) whole milk
- 1 cup (240ml) strong coffee, hot
- 2¾ cups (360g) cake flour, plus more for flouring cake pans
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons matcha powder
- 1¾ sticks (195g) unsalted butter, at room temperature
- 1½ cups (300g) white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 12 oz. (340g) white chocolate, chopped
- 1 teaspoon matcha powder
- ½ cup heavy cream
- ½ cup plus 2 tablespoons (150ml) egg whites
- 1¼ cups (250g) white sugar
- 4 sticks (450g) unsalted butter, at room temperature, cubed
- 2 teaspoons vanilla extract
- 4 oz. (113g) dark
- ⅓ cup heavy cream
- 2 tablespoons white corn syrup
- a pinch of salt
- The chocolate cake layers. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20-cm) cake pans. It's not a problem if you only have one. Get it ready.
- In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the bowl of a mixer, beat the oil and sugar together (for about 2 minutes), until combined. With the mixer running on low, add the eggs, egg yolk, and vanilla extract. Stop the mixer and scrape down the bowl.
- With the mixer on low, add the flour and cocoa powder mixture in three batches, alternating with the milk. Begin and end with the flour mixture. Stop and scrape down the bowl once again. With the mixer running on low, add the coffee and mix until combined and you get a smooth batter.
- Divide the batter between two prepared pans, or spoon a half of the batter into the pan, if using one. Bake for 25-27 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before removing from the pan.
- The matcha cake layers. Grease and flour two 8-inch (20-cm) cake pans.
- In a bowl, sift together the flour, baking powder, salt, and matcha. Set aside.
- In the bowl of a mixer, beat the butter for a couple of minutes. Add the sugar and process for 4-5 minutes, until light and fluffy. Stop the mixer and scrape down the bowl.
- With the mixer on low, add the vanilla and eggs and egg yolks one at a time. Stop and scrape down the bowl.
- With the mixer running on low, add the flour and matcha mixture in three batches, alternating with the milk. Begin and end with the flour mixture. Mix on medium for no more than 30 seconds.
- Divide the batter between your prepared pans. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before removing from the pan.
- The matcha ganache. In a heat safe bowl, add the chocolate and sift the matcha over the top. Set aside.
- In a small saucepan, bring the cream to a simmer. Remove from heat and pour over the chocolate and matcha mixture. Let sit for 30 seconds, then whisk until smooth. Chill until the ganache thickens and has a spreadable consistency.
- The vanilla swiss meringue buttercream. In the bowl of a mixer, combine the egg whites and sugar by hand. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl shouldn't touch the water.
- Stirring intermittently, heat the egg and sugar mixture until it reaches 160°F (70°C) on a thermometer. Return the bowl to the stand mixer. Beat the mixture for 8-10 minutes on high speed, until stiff peaks.
- Stop the mixer and swap the paddle for the whisk. With the mixer running on low, add the butter, a few tablespoons at a time. Add the vanilla. Turn up the mixer to medium-high and process until smooth. Tint with food coloring, if desired (I used mint green).
- The dripping chocolate glaze. In a heat safe bowl, add the chocolate and set aside.
- Bring the heavy cream and corn syrup to a gentle simmer. Remove from heat and pour over the chocolate, whisking until smooth. Add a pinch of salt, if desired. Let cool for about 5 minutes until slightly thickened before using.
- Assembling the cake. Level the cake layers once they have completely cooled. Place the first chocolate layer on a cake plate or serving
dishand spread ⅓ of the matcha ganache on it. Top with the matcha cake layer and repeat. Frost the sides of the cake with the buttercream. Chill the frosted cake and add the dripping chocolate glaze on top. Enjoy!