Saturday, July 28, 2018

Matcha Green Tea Cake with Matcha Buttercream and White Chocolate Drip

Matcha Green Tea Cake with Matcha Buttercream and White Chocolate Drip
Adapted from: Pepper Delight

Matcha Green Tea Cake
1 ¾ cup flour
1 ½ tsp baking powder
¼ tsp salt
2 tsp matcha powder
½ cup + 3 tbsp unsalted butter (softened at room temperature)
1 ½ cup granulated sugar
2 large eggs (at room temperature)
1 tsp vanilla extract
⅔ cup milk (at room temperature)

Preheat oven to 350 degrees F.

Line three 6-inch pans with parchment paper, apply butter to the pan and set aside.

In a medium bowl, combine dry ingredients by sifting flour, baking powder salt and matcha powder. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by adding vanilla extract.

Add the dry ingredients alternating with milk and beat until they combine well. The cake batter will be dense, but that’s normal.

Pour into the prepared pans and bake for 27 mins until a toothpick or a skewer inserted in the center comes out clean. Do not use wet insulated strips around the pans. I tried it, and it was better without. Flip the cake pans over carefully and allow cakes to cool completely.

Matcha Green Tea Buttercream
2 cups butter, softened
5 cups powdered sugar
1 teaspoon clear vanilla (optional)
3 teaspoons Matcha powder

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter for 4 minutes on medium speed (I use speed "4" on my KitchenAid).  Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes.

Assemble the cake on a cake board and frost between each layer and outside of cake. After frosted, refrigerate the cake for 30 minutes if you are going to do the white chocolate drip. 

White Chocolate Drip
1 cup white chocolate chips
1 tsp Crisco shortening

After chilling the cake for about 30 minutes, melt the white chocolate and shortening in the microwave on 50% heat for 1 minute. Stir and continue to melt in 10 second intervals, stirring after each time to be sure it melts evenly. Melting chocolate in the microwave can easily overheat and then no longer be smooth and fluid. 

Place the cake on a turn table.

Pour melted chocolate into a ziplock plastic bag and when ready to use, snip the corner of the bag to drizzle over cake. Start near the edges, making the drips along the sides as you turn the cake.  Then drizzle over the center of the cake. Spread evenly with knife if needed. 

Allow to set for 5-10 minutes before frosting swirls and decorating the top. Or immediately use sprinkles while the drip is wet so that it sticks to the cake. 
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