Chocolate Cake with Whipped Matcha Ganache
- Chocolate Cake
- 120 g / 1/2 cup hot brewed coffee
- 28 g / 1 oz dark chocolate
- 1/2 tsp vanilla extract
- 200 g / 1 cup sugar
- 35 g / 1/3 cup cake flour
- 70 g / 2/3 cup all purpose flour
- 65 g / 3/4 cup + 1-1/2 tbsp dutch process cocoa powder
- 1-1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temperature
- 55 g / 2 oz canola oil
- 120 g / 1/2 cup buttermilk
- Whipped Matcha Ganache
- 125 g / 125 ml whipping cream, for heating
- 125 g / 4.4 oz white chocolate (the best quality you can find)
- 125 g / 125 ml whipping cream, for whipping
- 1-1/2 tsp matcha powder (good quality)
- matcha powder for dusting
- cocoa nibs, optional
- matcha KitKat, optional
- Preheat oven to 325 F / 170 C. Grease and line a 6 inch round X 3 inch high cake pan with parchment.
- Place chocolate in a small bowl, pour in hot coffee and vanilla extract, cover with plastic wrap and let stand until ready to use. Make sure the chocolate is melted but cooled before using. Sift together sugar, flours, cocoa, baking powder, baking soda, and salt into a medium bowl.
- In the bowl of a stand mixer and whisk attachment, beat egg until light and fluffy, about 2-3 minutes on medium high speed. Pour in chocolate mixture and mix until incorporated.
- Add in sifted dry ingredients, oil, and buttermilk, and mix on medium speed for about 3 minutes until batter is smooth and shiny.
- Pour in the prepared cake pan, lightly tap out any large air pockets. Bake in preheated oven for 55-60 minutes, until a cake tester comes out clean when inserted and cake bounces back when lightly pressed in the middle.
- Cool cake for about 10 minutes before transferring to a cooling rack. The cake must be completely cooled before assembly.
Whipped Matcha Ganache
- Place chocolate in a small bowl, heat up whipping cream in the microwave oven for about 40 seconds on high heat.
- Pour hot cream over chocolate, cover bowl in plastic wrap to keep it warm. Let it stand for a 2 minutes, stir with a spatula until it is smooth. Blend in matcha powder with an immersion blender until it is dissolved. Cover bowl in plastic wrap and chill in fridge until ready use.
- Whip remaining whipping cream in a stand mixer until it starts to thicken but not yet at soft peaks, add in the chilled ganache, whip at medium speed until it is a smooth consistency. Do not over-whip.
- Fill a piping bag fitted with a plain tip, and chill until ready to assemble.
- Slice off the cake top if you want a more level cake. I sliced off just the very top “dome” to give it a more level surface.
- Slice into three slices across.
- Place a slice of cake on a plate or base, pipe ganache teardrops in a ring, about 1/2 inch away from the edge. Place the second slice of cake on top, press down the layer gently, repeat piping. Finish the third slice with the same piping technique.
- Dust the top with matcha powder, sprinkle with cocoa nibs, and garnish with matcha KitKat bars. Chill cake for about an hour before slicing.