sweet

Matcha White Chocolate Cake

• source: https://sweetmouthjoy.com/matcha-white-chocolate-cake/
• time: 105
• servings: 12

Ingredients

• 160 g unsalted butter
• 180 g caster sugar
• 3 eggs
• 4 tbsp milk
• 2.5 tsp vegetable oil
• 0.5 tsp vanilla extract
• 170 g plain flour
• 2.5 tsp baking powder
• 20 g matcha powder
• 170 ml heavy cream
• 375 g white chocolate

Cookware

• oven
• 15cm round cake tins
• spatula
• electric mixer
• bowl
• wire rack
• heatproof bowl

Method

1. Preheat oven to 180°C/160°C fan. Grease and line two 15cm round cake tins.
2. Cream together unsalted butter at room temperature and caster sugar using a spatula or electric mixer until light and pale.
3. Beat in eggs one at a time, then beat in milk, vegetable oil, and vanilla extract until fully combined.
4. In a separate bowl, sieve together plain flour, baking powder, and matcha powder. Whisk together until evenly mixed.
5. 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.
6. 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.
7. For the ganache, heat heavy cream over a double boiler or in the microwave until hot and steaming but not boiling. Break white chocolate 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.
8. 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.