(for the cake)
2 cups butter, at room temperature
2 cups granulated sugar
8 large eggs
2 t vanilla extract
3 1/2 cups cake flour
4 1/2 t baking powder
1 T match
1 t salt
1 cup milk
(for the chocolate bark)
2 cups white chocolate, roughly chopped
1/2 t matcha
(for the matcha buttercream icing)
2 cups butter, at room temperature
3 1/2 cups confectioner's sugar
2 t matcha
1 t vanilla extract
pinch salt
(for the ganache drizzle)
1/2 t matcha
1/3 cup heavy cream
1 cup white chocolate, chopped
[how to make]
(for the cake)
*Preheat the oven to 350 degrees.
*Lightly butter the bottom and inside of the two 9" springform pans and line with parchment paper.
*Using an electric mixer, cream the butter with the sugar until pale and fluffy.
*Add the eggs, 1 at a time, beating well after each addition.
*Mix in the vanilla extract.
*In a separate bowl sift together the flour, baking powder, matcha and salt.
*Add to the buttermixture.
*Mix in 1/2 cup of the milk until no streaks of flour are visible.
*Gradually stir in enough of the remaining milk, 1/4 cup at a time, until the batter is thick but still runny enough to pour (you might not need att the milk).
*Divide the mixture equally between the pans.
*Bake for 35 minutes and check by inserting a toothpick in the center of the cake: if it comes out clean it is done; if not, bake for 5 to 10 minutes longer.
*Remove the pans from the oven and let cool for 10 minutes before removing the sides and parchment paper. Let cool completely on a wire rack.
*Slice each cake in half horizontally to make a total of 4 layers.
*Use the bottom layer of one of the cake for the bottom, then use the bottom of the other cake for the top, flipping it upside down, so you have a level base and a flat surface on the top of the cake.
(for the chocolate bark)
*Line a baking sheet with a piece of parchment paper.
*Melt 1 cup of the chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the water doesn't tough the bowl and stirring often so the chocolate melts slowly and evenly.
*As soon as it is melted, remove it from the heat.
*Add the remaining chopped chocolate in 4 batches, using a spatula to stir each batch until it is melted before adding the next.
*Transfer 1 T of the melted chocolate to a small bowl and stir in the matcha until no lumps remain.
*Add 1/4 cup of the melted chocolate to the matcha paste, mixing until the color is evenly blended. Spoon into a small piping bag.
*Pour the rest of the chocolate onto the prepared baking sheet and use a spatula to spread it evenly into rectangle.
*Drizzle with the matcha chocolate to make a pretty pattern and let wet at room termperature for at least 30 minutes.
*Break into large shards and set aside.
(for the matcha buttercream icing)
*Place the butter in a large bowl.
*Sift the confectioner's sugar and matcha over top.
*Add the vannilla and salt.
*Using an electric mixer, mix at low speed until the ingredients are incorporated, then beat at a higher speed just until smooth and creamy, 2 to 3 minutes.
(for the assembly)
*Dab the plate with buttercream to keep the cake from slipping while icing.
*Place 1 cake layer on the plate. With a spatula, spread some of the buttercream onto the first cake layer and smooth it out.
*Place the next cake layer on top and add buttercream, smoothing it out again.
*Reapeat with the remaining cake layers.
*Insert a chopstick into the center of the cake to keep the layers straight and even while icing.
*With a spatula, go around the side of the cake, pressing icing onto the side, working upwards.
*Place in the freezer for 10 minutes to firm up the buttercream.
*Next, apply the crumb coat: Spoon more buttercream on the top and side, using the spatula to spread it out in a thin, even layer, filling any gaps and making it as even as possible. Chill for 10 minutes.
*Add the last layer of buttercream. Starting on the top, fan out the icing and then press it upwards against the side of the cake, rotating the cake plage and making a thick, even layer.
*Use a large cake scraper to smooth it out.
*Cover any gaps with more buttercream and smooth it out again, removing any excess.
*On the top, scrape the icing toward the center, keeping the edge sharp and neat. Chill for 10 minutes. Remove the toothpick.
(for the ganache drizzle)
*Sift the matcha into a saucepan and stir in 1 T of the cream until no lumps remain.
*Whisk in the remaining cream and heat gently over medium heat, stirring often, just until it begins to boil.
*Remove fromt he heat and pour over the white chocolate.
*Let stand for a few seconds and then stir until the chocolate melts.
*Let cool slightly, before pouring over the cake.
*Start by working with only a few drips at a time around the edge of your cake.
*Using a small piping bag filled with some of the ganache, or a spoon, make a few purposeful drips around the top edge of the cake.
*Once you like the look of the drips, fill in the center with ganache.
(Less is more here -- you do not want too much spilling over the edge and ruining the gorgeous drips.)
*To help smooth the top, use a small offset spatula to gently even it out.
*Return the cake to the freezer for another 10 minutes to set.
(for the decoration)
*Press the chocolate chards into the top of the cake.
*Add other decorations as desired.
Labels: cake recipe, green tea cake recipe, layer cake recipe, match cake recipe
