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Matcha Black Forest Cake

2022-09-01 - Written by: Emiko Nakamura

Japanese Dessert Green Tea Chocolate

Matcha Black Forest Cake

A unique twist on the classic Black Forest cake, incorporating matcha green tea into the sponge and ganache.

Matcha Black Forest Cake

Introduction

This Matcha Black Forest Cake is a fascinating fusion of Japanese and German dessert traditions. The addition of matcha to the traditional Black Forest recipe gives the cake a unique flavor profile, while maintaining its rich chocolatey essence.

Ingredients

  • For the matcha sponge:

    • 2 cups (250g) all-purpose flour
    • 1 cup (200g) granulated sugar
    • 3 large eggs, at room temperature
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup (120ml) whole milk, at room temperature
    • 1 tablespoon matcha powder

  • For the cherry filling:

    • 1 cup (200g) granulated sugar
    • 1/4 cup (60g) cornstarch
    • 1/2 cup (120ml) water
    • 1 tablespoon almond extract
    • 1 cup (250g) cherry jam

  • For the whipped cream:

    • 1 cup (200g) heavy cream, at room temperature
    • 2 tablespoons granulated sugar

  • For the matcha ganache:

    • 1/2 cup (120ml) heavy cream
    • 1 tablespoon unsweetened cocoa powder
    • 1 teaspoon matcha powder
    • 2 ounces (60g) high-quality dark chocolate, finely chopped

Instructions

  1. Prepare the Matcha Sponge: Preheat your oven to 350°F (180°C). Prepare a large mixing bowl and whisk together flour, sugar, baking powder, and salt.

    In another separate bowl, whisk the eggs, milk, and matcha powder until well combined.

    Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.

    Divide the batter evenly among three 9-inch (23cm) round cake pans. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

  2. Prepare the Cherry Filling: In a small saucepan, combine sugar and cornstarch. Gradually add water and bring the mixture to a boil over medium heat.

    Reduce the heat to low and cook for about 5-7 minutes or until thickened and syrupy. Remove from heat and stir in almond extract. Allow the filling to cool.

  3. Assemble the Cake: Place one of the cooled matcha sponges on a serving plate. Spread a layer of cherry jam over the cake.

    Arrange fresh cherries if desired, then drizzle with the prepared cherry syrup.

  4. Prepare the Whipped Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gradually add sugar and continue whipping until combined.

  5. Prepare the Matcha Ganache: Heat the heavy cream in a small saucepan over low heat until it starts to simmer.

    Remove from heat and stir in cocoa powder, matcha powder, and chopped chocolate until melted and smooth.

  6. Finish the Cake: Place the second sponge layer on top of the first one and drizzle with more cherry syrup.

    Top with a third cake layer and cover with whipped cream.

    Drizzle matcha ganache over the whipped cream in a zig-zag pattern.

Tips

  • Matcha can be quite bitter, so don't be afraid to adjust the amount of powder according to your taste preferences.
  • To make this cake more festive, you could add some edible gold dust on top for a luxurious touch.
  • Feel free to experiment with different flavors or ingredients in each layer to create your unique dessert experience.