Matcha and chocolate go together like a hand in a glove. This triple layer matcha chocolate cake makes the most of green tea powder with chocolate playing an important, but supporting role. Three matcha sponge cakes are layered with chocolate ganache then smothered in chocolate cream cheese icing. A perfect celebratory cake.
Cream the butter and sugar together until light in colour and fluffy in texture. I do this by hand with a wooden spoon, but for easy use electric beaters or a stand mixer.
375 g unsalted butter, 375 g golden caster sugar
Beat in the eggs, one at a time, adding a little of the flour mixture after each one to prevent curdling.
4 large eggs
Sieve in the dry ingredients and stir gently until just mixed.
375 g flour, 2 tsp baking powder, 4 tbsp matcha green tea powder
Stir in the yoghurt.
250 g Greek yoghurt
Spoon a third of the batter into a lined 20cm (8 inch) cake tin or lightly greased silicone mould and a third into another. If you have three, use the third one as well. Otherwise you'll need to do as I did and wait for the first two to cook before baking the final one.
Bake for 30 minutes or until the tops are firm to the touch and an inserted skewer comes out more or less clean. Leave to cool for ten minutes then turn out onto a wire rack to cool completely.
If not eating the same day, wrap each cake up in greaseproof paper and cover with a tin.
Ganache
On the day of eating, bring the cream to the boil in a pan.
100 ml double cream
Take off the heat and add the chocolate, butter and honey.
100 g dark chocolate, 25 g unsalted butter, 1 tbsp honey
Leave it for 5 minutes for everything to melt. Then stir carefully until smooth.
Spread half on top of one sponge, place a second sponge on top of that and spread the rest of the ganache over this. Stack the final cake on top, leaving it unadorned for the moment.
Leave for an hour or so in a cool place to set.
Chocolate Cream Cheese Icing
Meanwhile, cream the butter, icing sugar and cocoa until pale and creamy.
125 g unsalted butter, 250 g icing sugar, 2 tbsp cocoa powder
Beat in the mascarpone.
125 g mascarpone cheese
Spread over the top and sides of the cake.
Lightly press the cigarillos, if using, vertically around the edge of the cake. Use any broken bits as shards for the top, if liked.
60 chocolate cigarillos
Notes
As an alternative to the cigarillos, press the top and sides with grated chocolate or just decorate the top with chocolate shavings.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.