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.
Grease and flour two 8-inch (20-cm) cake pans.
In a heat safe bowl, add the chocolate and sift the matcha over the top. Set aside.
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.
In a heat safe bowl, add the chocolate and set aside.
Level the cake layers once they have completely cooled. Place the first chocolate layer on a cake plate or serving dish and spread 1/3 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!
Adapted from Layered by Tessa Huff