A homemade cake is always the best - it makes a special occasion even more special. Baking your own cake from scratch can be challenging, but you’ll be proud of the result, and hungry too!
We feel like a challenge today - so we’ve decided to share a recipe that you’ll want to try out: Matcha Choco Cake by the lovely Hannah Overton, aka @hannahoventin.
Hannah is from New Zealand and currently in her last year of studying Economics. She has a huge passion for baking, and in her spare time she loves to bake fancy cakes to share with her friends and social media. Check out her collection of amazing cakes here!
Hannah’s Matcha Chocolate Cake is adapted from Call me Cupcake.
The light chocolate cake layered with jam is coated with a delicious matcha buttercream and glazed with creamy dark chocolate.
The final product is both good to look at and good to eat - so everyone is bound to be awed by your baking skills.
HOMEMADE CHOCOLATE MATCHA CAKE
- 75 g salted butter, melted
- 315g sugar
- 180g flour
- 75g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, room temperature
- 3/4 cup milk (175 ml), room temperature
- 1 tsp instant coffee powder + ¾ cups hot water (175 ml)
- 300g salted butter, softened
- 1kg icing sugar
- 1 tsp vanilla
- 3 tbsp milk
- 1-2 tbsp matcha powder
- Hot water, to loosen
- 75 g dark chocolate (I used Whittaker's 50% dark block)
- 40 g butter
- ⅓ of a regular jar of jam (I used boysenberry)
- Preheat the oven to 175°C, prepare two 15-cm round cake tins
- Melt the butter in the microwave, set aside to cool
- Mix the sugar, flour cocoa powder, baking powder, baking soda and salt in a large bowl
- Beat in the melted butter, milk and eggs until just smooth, scraping down the sides of the bowl
- Add the coffee mixture to the batter, mix until smooth (the batter will be very runny)
- Bake for 35-40 mins (The cake is cooked when a skewer comes out clean or the cake springs back when lightly pressed)
- Cool for at least 10 mins in the tins before turning upside down to cool completely on wire racks
- Beat the softened butter in a large bowl until smooth
- Beat in milk vanilla and 1 cup of icing sugar until incorporated
- Mix on high for 30 secs before adding the next cup of icing sugar
- Repeat until using up all the icing sugar
- Beat in 1 tbsp of matcha powder to incorporate
- Taste and add up to another tbsp as desired
- Add hot water to the icing to get a spreadable consistency, then beat until fluffy
- Break up the chocolate into small pieces
- Melt chocolate & butter in the microwave, stirring after each 30 seconds (NOT overheat the chocolate)
- Once almost all the chocolate has melted, remove from the microwave and stir until all the chocolate melt. Leave to cool slightly
- Once the cakes are completely cool, use a bread knife to cut them in half
- Heat slightly the jam in the microwave till it reaches a spreadable consistency
- Place a small amount of buttercream on a cake board/stand, place the first layer of cake on top
- Pipe buttercream into 2 circles around the edge of the cake, fill in the jam within the rim
- Place the next layer on top and repeat the process, ending with the last layer of chocolate cake
- Spread a thin layer of buttercream over the top and sides of the cake to seal in the crumbs
- Place the cake in the fridge to set for at least 30 mins (Use this time to clean up)
- Once it’s set, spread a 2nd layer over the top and sides of the cake (using an offset spatula dipped in hot water to create a smooth finish)
- Wipe down all extra buttercream and place the cake back in the fridge
- Pour the glaze over the cake, using a spatula to push it over the side to create the drips
- Use any leftover buttercream to pipe dots on the top of the cake
- Decorate with chocolate, flowers, nuts or freeze dried raspberries
Happy baking… and eating!
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