Chocolate Layer Cake with Matcha Buttercream and Rose Ganache
Yield: 1, 6” layer cake, serves 8
Chocolate Layer Cake
– Eggs, room temperature 2 each
– Granulated Sugar 1 cup (200g)
– Butter, melted 6 Tablespoons (90g)
– All Purpose Flour ⅔ cup (90g)
– Corn Starch ¼ cup (25g)
– Cocoa Powder ½ cup (50g)
– Baking Soda 1 teaspoon
– Salt ½ teaspoon
– Buttermilk ½ cup (110g)
– Brewed coffee, cooled ⅓ cup (75g)
– Vanilla Extract 1 teaspoon
- Preheat oven to 350 degrees Fahrenheit. Brush 2, 6” cake pans with melted butter or pan spray, then cut out a 6” circle of parchment paper and press into the bottom of each pan. Place on a sheet pan and set aside.
- With a whip attachment on high speed, whip together the eggs and sugar for several minutes until mixture becomes thick and fluffy.
- Turn mixer down to medium speed and stream in melted butter.
- Sift together all purpose flour, cornstarch, cocoa powder, baking soda and salt. Set aside
- Whisk together buttermilk, coffee, and vanilla extract.
- On low speed alternate adding ⅓ of the dry ingredients with ⅓ of the wet ingredients. Continue until everything is combined. Careful not to overmix.
- Finish mixing by hand with a spatula. Divide mixture in half between the two cake pans.
- Smooth out the surface with an offset spatula and lightly tap out any bubbles but hitting the cake pan on the counter with two taps.
- Bake for 20 minutes, then rotate the pan in the oven and bake for an additional 15 minutes. Cake should dome slightly in the center and spring back when you press on it lightly. Use a cake tester or toothpick to test that the center comes out clean.
- Cool for 20 minutes in the cake pan, then run a knife around the edge and flip out onto a cooling rack.
- Cool completely before decorating. This cake can be baked one day ahead. Wrap with plastic wrap and store in the refrigerator overnight.
Matcha Buttercream (Swiss Meringue)
– Butter, room temperature 1 pound (454g)
– Egg whites 6 each (150g)
– Granulated Sugar 1 ¼ cups (250g)
– Salt ¼ teaspoon
– Matcha Tea Powder 3 Tablespoons
- Soften butter, set aside.
- Place egg whites, sugar and salt in a mixing bowl.
- Bring a medium pot of water to a boil, then shut off the heat.
- Place the mixing bowl on top of the pot of water and whisk vigorously until mixture becomes frothy and sugar begins to dissolve. When the mixture is about 130 degrees Fahrenheit and the sugar is dissolved, remove from heat.
- Whip with an electric or stand mixer until medium peaks form.
- Turn down to medium speed and add the butter in two stages.
- Continue to whip until mixture is smooth and fluffy. The buttercream will sometimes appear broken before it comes together. Be patient. If the mixture does not come together, place it back over the hot water bath for 10 seconds and warm up the butter, then whip again.
- Add the matcha tea powder at the end, whip until it is very smooth. If you like a stronger matcha flavor, add an additional tablespoon.
– 64% Dark Chocolate, chopped 1 cup (200g)
– Milk Chocolate, chopped ½ cup (100g)
– Heavy Cream 1 ½ cups (330g)
– Rose Water 1 teaspoon
- Place chocolate together in a medium bowl.
- In a small pot, heat the heavy cream until it begins to steam and bubble around the edges.
- Pour over the chocolate, let sit for 1 minute.
- Stir with rubber spatula until completely mixed and very shiny.
- Add the rose water and mix until combined.
- Place in the refrigerator for 1 hour or until it reaches a pipable consistency. This can be made a day ahead of time and pulled from the refrigerator about 3 hours before you plan to decorate your cake. Use a spatula to work the mixture to the desirable consistency.
- Using a long serrated knife, trim the top layer off each cake so you have a flat, even surface. Slice each cake into two even layers.
- Place the first cake layer onto a cake cardboard or cake plate. Use a piping bag to pipe an even layer of rose ganache over the first layer of cake. The ganache should be about ¼” thick. Smooth out with an offset spatula.
- Use the same method to pipe a layer of matcha buttercream on top, about ¼”. Smooth out with an offset spatula.
- Place another layer of cake on top. Repeat until you have filled the cake and have a final, top layer of cake.
- Using an offset spatula, frost the outside and top of the cake with remaining matcha buttercream.
- Decorate with edible flowers and chocolate shavings. Store in the refrigerator until about 1 hour before serving.