>> source: https://sweetmouthjoy.com/matcha-white-chocolate-cake/
>> servings: 12
>> time: 1 hour 45 minutes

Preheat #oven{} to 180°C/160°C fan. Grease and line two #15cm round cake tins{}.

Cream together @unsalted butter{160%g} at room temperature and @caster sugar{180%g} using a #spatula{} or #electric mixer{} until light and pale.

Beat in @eggs{3} one at a time, then beat in @milk{4%tbsp}, @vegetable oil{2.5%tsp}, and @vanilla extract{0.5%tsp} until fully combined.

In a separate #bowl{}, sieve together @plain flour{170%g}, @baking powder{2.5%tsp}, and @matcha powder{20%g}. Whisk together until evenly mixed.

Slowly pour the wet mixture into the dry mixture, folding gently together until only just combined. Divide the batter evenly between the two cake tins.

Bake for ~{30%minutes} to ~{35%minutes} until risen and a skewer comes out clean. Allow to cool in the tins for ~{15%minutes}, then transfer to a #wire rack{}.

For the ganache, heat @heavy cream{170%ml} over a double boiler or in the microwave until hot and steaming but not boiling. Break @white chocolate{375%g} into small pieces in a #heatproof bowl{} and pour the hot cream over it. Let sit for ~{5%minutes}, then stir until smooth. Allow to cool uncovered at room temperature for ~{20%minutes} to ~{30%minutes} until set.

Turn one sponge upside-down and spread roughly a quarter of the ganache evenly in a thick layer on top. Place the other sponge on top to sandwich the layers and cover the top and sides with the remaining ganache. Dust with extra matcha powder.