Chocolate and matcha cake
Serves 14-16
Ingredients:
200g soft salted butter
150g light muscadavo
100g caster sugar
225g dark chocolate
3 eggs
150g greek yogurt
175g self raising flour
25g cocoa powder
1 tsp baking powder
Buttercream:
4 egg whites
270g caster sugar
40g matcha powder
230g unsalted butter
1 tsp vanilla bean paste
Method:
Preheat the oven to 180 degrees (fan) and grease and line 3 x 6 inch cake tins (you can bake in batches if necessary)
In a large bowl melt the chocolate, butter and sugar over a pan of simmering water until smooth.
In a separate bowl mix the flour, cocoa and baking powder until combined.
Add the eggs and yogurt to the bowl of melted chocolate and mix with a whisk until everything is incorporated.
Gently fold the dry mixture into the wet until fully combined being careful no to over mix.
Weigh approximately 390g of the mixture into each tin and bake for 25-30 mins until a skewer once inserted comes out clean.
Leave the sponges to fully cool on a wire cooling rack.
To make the matcha Swiss meringue buttercream, whisk the sugar into the egg whites and place the bowl over a simmering pan of water. Whisk the eggs continuously until all of the sugar has dissolved this will take about 5 minutes. The mixture should be at about 70 degrees celsius.
Either using a kitchen aid or an electric hand whisk whisk the egg mixture until stiff and cool.
Whilst still whisking the mixture continuously, add the soft butter slowly bit by bit until it is fully incorporated. At this stage add the matcha powder and vanilla. Do not worry if it looks slightly split, continue whisking until it comes together.
Place the first layer of sponge onto the board/plate you want to use. Spread a large spoonful of the buttercream evenly over the sponge. Repeat.
Carefully crumb coat the cake by piping lines of buttercream around the cake, then using a palette knife, spread it out evenly across the cake. Make sure the cake is completely covered.
Next place your scraper so it is only just touching the edge of the icing and carefully pull it all the way around the cake to get a uniform finish, try not to take off too much buttercream, you just want to make it look even. Repeat on the top of the cake.
Chill the cake for at least 30 mins and then if needed repeat the same method to get a smooth buttercream coating.
Decorate with food safe roses or any decoration of your choice.
Store in the fridge for 3-5 days, remove from the fridge 30 minutes before eating.
