This cake is inspired by Molly Yeh's cake, which I discovered on her blog a while ago. Back then I neither had cooking matcha at hand (I had shipped mine to my mother's before leaving for Cambridge and even though she could have posted it, Cambridge isn't really the place to spend a day in the kitchen) nor the time (a ubiquitous problem I call #lifeofaphdstudent) nor an occasion to prepare this cake for. But with Christmas and New Year's Eve around the corner no excuses could be made anymore. And there I was on the morning of December 25th, ready to conquer my mother's kitchen and finally prepare the cake I have been talking about for weeks. If you ask my friends and family, they will tell you I spoke of this cake for all of December and probably half of November...
The recipe had to be adapted to my needs: glutenfree, dairyfree and eggfree. Although the cake itself is all of those, I used normal white chocolate. In hindsight I think I should have tried using vegan white chocolate. But then again, I can easily make this cake again. You can use the chocolate cake recipe below or any other cake recipe you find suitable.
For the cake
250g glutenfree flower
100g buckwheat flower
1 pack backing powder
3/4 cup sparkling water
1/8l sunflower oil
200g cane sugar
50g almond flour
2 tablespoons dairyfree yogurt
4 tablespoons cocoa
400ml almond milk
200g blackcurrant jelly
150g (vegan) white chocolate
For the ganache
1/4cup (dairyfree) heavy cream
1 teaspoon this liquid health company cooking matcha
80g (vegan) white chocolate
For the cake
In a mixing bowl, use a kneeding hock to mix glutenfree, buckwheat and almond flower, with baking powder, sugar, vanilla, yogurt, oil, water and 200ml almond milk. One spoon after the other add cocoa until the batter has a nice, dark colour. In between spoons, slowly add the remainder of the milk until you have a soft batter.
Grease two equally sized cake tins with sunflower oil (or use the same and bake in batches). Pour half the batter into each prepared cake tin and keep in the oven for 20-25min. Let them cool down.
In a small pot, slowly heat the jelly. Pour the jelly on one half of the cake and carefully distribute it. Place the other cake on top and let it sit for an hour.
Now prepare a double-boiler for 150g white chocolate. Carefully distribute it over the cake. In my experience, white chocolate takes longer than dark chocolate to sit, so be prepared to wait 4-6 hours before applying the white chocolate matcha ganache.
For the ganache
Break white chocolate into pieces. In a small pot, slowly heat heavy cream and use a whisk to add cooking matcha.
Take the pot from the stove before your mixture boils. Now add white chocolate to the mixture and slowly stir to get a creamy ganache. Let it cool down for a few minutes before applying it to the cake as your final layer.
Decorate as you like :) Bon appetit!