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Recipes St Patrick's Day
Chocolate Cake with Green Matcha Buttercream Frosting
St Paddy's Day is coming up, so how about making this delicious chocolate cake with green frosting to celebrate?! 🍀
You may have seen my Matcha green pancakes I shared a few weeks ago here on the blog. Well, as promised, I decided to incorporate the Matcha green tea into a sweet recipe this time.
The Matcha green tea pairs beautifully with the dark notes of this chocolate cake, and if you like the earthy notes of Matcha, then you'll love this silky cake frosting made with condensed milk!
Chocolate Cake with Green Matcha Buttercream Frosting
The chocolate cake I used for this recipe is my go-to recipe with chocolate chips. It's a super quick and easy cake recipe, that stays really moist and is also very rich and delicious!
I think you really need cake that holds its own against the strong flavors of the Matcha buttercream. Matcha is not a pushover flavor, and has a very distinctive taste. My son is not a fan, but then again, he doesn't like coffee, so I'm not taking his opinion to be an indication of the success of this cake 😉
I say this because Matcha may not be everyone's cup of tea. Literally. I know that as a tea, I didn't like Matcha so much. This is why I'm trying to use the rather expensive powder my husband bought in other ways, so as to make good use of it and not let it go to waste!
I personally really like this combination with chocolate and the savory pancakes I told you about earlier. Apart from the flavor, Matcha also adds a beautiful, natural green color to the buttercream.
For this recipe I used 2 tablespoons of Matcha green tea for the frosting. But I wouldn't be tempted to add any more than 2 tablespoons to get a greener color, because the Matcha flavor may then overpower the whole cake and the balance might be off.
The frosting itself is also my favorite, silky smooth favorite frosting made with condensed milk, and gives the most yummy frosting in no time at all!
The buttercream can be made a couple of days ahead and stored in the refrigerator in a plastic container. Then when ready to frost your cake, just whip the frosting again until it reaches a smooth consistency.
The frosting should be silky and smooth like Swiss Meringue Buttercream. This frosting is also not as sweet as American buttercream, this is why I really like it paired with the Matcha green tea.
For the cake décor itself, I decided to keep things a little more relaxed, in favor of a simple tiered cake stacked with the green buttercream frosting peeking through each layer in a very informal fashion.
The flavors are so unique, that I felt the decor of this cake needed to be as simple and as demure as possible, and I really like the simplicity of it. Not to mention how quick it was to decorate! 😉
This chocolate cake with green Matcha buttercream frosting would be perfect to serve on St Patrick's Day!
Chocolate Cake with Green Matcha Buttercream Frosting
Yield: 6-8
Prep time: 30 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 30 M
Chocolate Cake with Green Matcha Buttercream Frosting - quick, easy delicious cake to make for any celebrations or St Patrick's Day!
Ingredients
Chocolate Cake
- 250 g butter
- 250 g soft brown or white sugar
- 1/2 tsp vanilla or coffee extract
- 4 large eggs
- 160 g sifted flour
- 90 g sifted cocoa powder (100%)
- 10 g sifted baking powder
- 100-200 ml milk or cream if mixture is too stiff
- 90 g chocolate chips
Matcha Sweet Condensed Milk Buttercream Frosting
- 250 g butter - cold but soft to the touch
- 395 g sweetened condensed milk - cold
- 2 Tbsp. Matcha green tea powder
Instructions
Chocolate Cake
- In a mixer fitted with paddle attachment beat sugar and butter for about 10 minutes until paler and fluffy.
- With the mixer on medium speed, add the vanilla, then add one egg at a time until combined.
- In a separate bowl mix together the dry ingredients.
- Take the mixture off the mixer and fold in the dry ingredients with a large metal spoon until combined.
- Divide the batter equally into 3 six inch round cake pans lined with parchment paper and greased (about 300 g in each tin).
- Bake at 180 deg. C. for about 25-30 minutes until a skewer comes out clean when inserted into the center.
- Let cakes cool in pan, then transfer onto wire rack to cool completely. Level cakes if needed after cakes have completely cooled.
- TIP: Refrigerate cakes to make cutting/levelling easier.
Matcha Sweet Condensed Milk Buttercream
- In a mixer fitted with the whisk attachment, whip the butter for about 10 minutes on high until pale and fluffy.
- Turn mixer on medium and slowly pour in the cold sweetened condensed milk, until combined.
- Add a couple of tablespoons of hot water to the Matcha green tea and mix to let it "bloom".
- Add to the frosting and mix to combine.
To assemble your cake:
- Add dollop of frosting to cake plate then place a tier of chocolate cake on the bottom with flat side up.
- Add a generous amount of frosting and top with a second layer of cake. Repeat for the second layer.
- Add frosting on the top layer. Dust the top of the cake with more Matcha green tea and chocolate shavings. Decorate with chocolate chunks if desired.
Hope you like the recipe and feel inspired to have a go! If you do, tag me on social media @BirdsParty so I can see and share your creativity! 😍
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