Triple Layer Chocolate Matcha Cake

in Cakes

Triple-Layer Chocolate Matcha Cake | www.acozykitchen.com

One of the things I want to do in 2015 is push myself toward new adventures. I know that sounds sort of cheesy and dumb but I really want to make new things.

Most of us love doing what we do well. Me included. Being sucky at something doesn’t feel that great.

On my list is a whole variety of things I want to be better at, including but not limited to, decorating cakes. I feel like I can crimp a pie, I got that! But decorating cakes…oof…not so much. Cake decorating requires a ton of practice. A TON. So, consider this my first example of what I want to get better at.

Triple-Layer Chocolate Matcha Cake | www.acozykitchen.com

Triple-Layer Chocolate Matcha Cake | www.acozykitchen.com

I love the cake recipe. It’s chocolatey and rich and decadent. The frosting is really interesting and it doesn’t hurt that the green color is really beautiful.

Have you seen Molly’s cakes?! GOOD GRACIOUS! That is one woman who decorate a dang cake. Baby steps, my friends, baby steps! This is my first step at getting better at it.

I’ve actually considered buying a bunch of box mixes and just practicing with quick cakes. I think I might do that.

In the interim, here is this naked cake thingy, which is great if your cake decorating skills aren’t the best.

Just an FYI: for this cake I splurged and used really good Valhrona cocoa powder. You don’t need to do this (this recipe will also work with normal ol’ cocoa powder but it did add to the richness and dark color). I used this type of Matcha powder and found it at Whole Foods.

Triple-Layer Chocolate Matcha Cake | www.acozykitchen.com

Triple-Layer Chocolate Matcha Cake | www.acozykitchen.com

Triple Layer Chocolate Matcha Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 (three-layer) 8-inch cake

Serving Size: 8-10

Triple Layer Chocolate Matcha Cake

Ingredients

    Chocolate Cake
  • 2 2/3 cups sparkling water
  • 1 1/3 cups dark unsweetened cocoa powder
  • 1/2 cup, plus 3 tablespoons (155g), unsalted butter, cubed (plus more for cake pans)
  • 2 cups granulated sugar
  • 3/4 cup brown sugar
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3 large eggs
  • Frosting
  • 3 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons matcha powder
  • 2 teaspoons whole milk

Directions

  1. Preheat the oven to 325 degrees F. Generously butter the inside of three 8-inch cake pans. I didn’t line the bottoms with a circle of parchment, but if you’re nervous about it, feel free to line them! If you want the cake layers to be very flat and even, see the link below for “baking flat cake layers.”
  2. In a medium saucepan, heat the sparkling water, cocoa powder, and butter over medium heat until the butter is melted. Add the white sugar and brown sugar and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together.
  3. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.
  4. Divide the batter amongst the prepared cake pans and bake for about 30 minutes, rotating the pans halfway through the baking time, until a small skewer inserted into the cakes come out clean. Transfer the cake pans to a wire rack to cool completely for about 10 minutes, until the cakes begin to separate from the sides of the pans. Turn over onto a wire rack and tap the bottom of the pan a few times until it releases. Cool cakes completely before assembling and frosting. Just an FYI: feel free to make the cakes the night before. Cakes will be moist and delicious for up to 2 days if wrapped tightly in plastic wrap.
  5. To make the frosting, add the butter to the bowl of a stand-up mixer with the paddle attachment. In a separate bowl, sift together the powdered sugar and matcha powder together. Beat the butter until smooth and then add the powdered and matcha powder, in a few batches, to the butter. Pour in a teaspoon of milk and beat until smooth. You may need to add an additional teaspoon of milk to get the right consistency.
  6. To assemble the cake, place the first layer on a plate or cake stand. Add a few spoonfuls of frosting and spread as evenly possible. Top with the second layer and repeat the frosting process. Add a few generous spoonfuls of frosting to the very top and smooth it out. This is a naked cake! If you want enough frosting to go all up the sides you’ll most likely need to double the frosting recipe. Slice and enjoy.

Notes

Here's a link to my post:

How to Bake Cake Layers Flat

Just a heads up: The frosting turns a darker color green as the cake sits out. It doesn't affect the flavor at all but it does change a bit. If you're concerned about this, I'd recommend assembling the cake right before serving.

http://acozykitchen.com/chocolate-matcha-cake/

{ 34 comments… read them below or add one }

Lola February 23, 2015 at 2:04 am

Girl, the cake looks gorgeous. Think of your decorating flaws as ‘authentic’. That changes everything.

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Medeja February 23, 2015 at 2:25 am

This cake looks lovely! Both combination of colors and tastes :)

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Belinda @themoonblushbaker February 23, 2015 at 3:31 am

I am the opposite of you; I am hopeless at pie crust but cake I am cool with. The icing here is that perfect hue of green tea. I wish I had a slice!

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JC February 23, 2015 at 6:15 am

Hi there

I think the flour in the ingredients list may have been omitted. How many cups are needed? Thanks.

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Adrianna Adarme February 23, 2015 at 9:26 am

You’re right! That’s sort of important. It’s in now. x

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Sienna February 23, 2015 at 8:01 am

This sounds delicious, but that green frosting would also make for a really cool Wizard of Oz inspired cake!

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Leandra Guillet February 23, 2015 at 8:09 am

What a great idea! I can’t wait to try it!

http://www.LittleMissFresh.net

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Steph February 23, 2015 at 8:14 am

The brilliant green frosting against that dark cake is gorgeous!
Please let us in on your cake decorating adventures. I’m with you- pies are easy peasy but making beautiful cakes is not my forte.

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Sara @ Cake Over Steak February 23, 2015 at 8:42 am

I want to get better at this too, and Molly is definitely an inspiration. But you know what? When I saw this post in my bloglovin feed, I thought it was Molly’s! So that’s got to be a pretty big compliment, right? Good luck with building your skills; I feel like some beautiful cakes are in your future. 😀

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Adrianna Adarme February 23, 2015 at 9:25 am

AWW! Huge compliment! Thank you!

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Eunice February 23, 2015 at 9:07 am

Does anyone know if I could bake the recipes as cupcakes instead?

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Adrianna Adarme February 23, 2015 at 9:25 am

Yes it will make cupcakes! They’ll require less time, probably around 20 minutes and you’ll get a lot, I’m guessing around 35 to 40.

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Kathy February 23, 2015 at 10:41 am

This has St. Patrick’s Day written all over it.

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Kari February 23, 2015 at 11:01 am

I have never cooked with Matcha before, but I am seeing it all over. It’s so good for you, I want to give it a try!
Kari
http://www.sweetteasweetie.com

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Fabz February 23, 2015 at 11:53 am

Can I substitute the sparkling water with something else?

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Adrianna Adarme February 23, 2015 at 11:54 am

Sprite would work. The carbonation makes this a pretty light cake so it’s pretty necessary. But soda water would also work!

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Jen @ Fresh From The... February 23, 2015 at 12:03 pm

That looks so beautiful! And I agree, the whole decorating a cake business can be super daunting!

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Lynn @ The Actor’s Diet February 23, 2015 at 4:01 pm

I want to watch you decorate cakes! I love looking at that kinda stuff…but I know myself well enough to know it’s not going to happen by my own accord…

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mei February 23, 2015 at 4:28 pm

Hi, one stick of butter how many grams is?

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Adrianna Adarme February 24, 2015 at 11:39 am

One stick of butter is 133g and the three additional tablespoons weigh 42g. So the total butter needs to be 155g.

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Mary Beth February 23, 2015 at 6:56 pm

this is all sorts of amazing…. i can’t even handle it. rich chocolate cake with perfectly green matcha icing. looooooooving it!

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Chrissy February 23, 2015 at 7:37 pm

What a fun cake! I took cake decorating from Michael’s fabric and crafts and it helped a lot…you should check it out. Definitely an exercise in patience!

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Adrianna Adarme February 23, 2015 at 8:39 pm

Oh! Good idea!

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Paige February 23, 2015 at 7:47 pm

I am in love with this cake. It’s absolutely stunning. Fantastic work!

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Molly Yeh March 28, 2015 at 7:15 pm

HOLY POOPCAKES! This is fantastic. SPARKLING WATER IN A CAKE?! I have to try this ASAP. I’ve heard of people putting 7up and coke in cakes but, oh, I just don’t think I could do that. Sparkling water, I could do. And obvious, yes, matcha I could do too 😉 xoxoxo

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SBOBET April 8, 2015 at 2:45 am

This food looks appetizing.

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Alison April 25, 2015 at 12:10 pm

Love! Made this cake for my husbands birthday. Dare I say a box cake with your frosting! I used our own matcha:

http://www.amazon.com/Ceremonial-Matcha-Tea-Powder-Organic/dp/B00UG4ST1W/ref=sr_1_1?ie=UTF8&qid=1429988171&sr=8-1&keywords=Matcha+coastal+tea

If your interested in trying you can use the code 5starcup for a discount!

Thanks again!

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SBO May 25, 2015 at 11:43 pm

This cake is fantastic!!!
So I like it!

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Jean August 14, 2015 at 11:58 am

The cake is yum! The only change I made is reduced the sugar to 250 gms. 2 cups will be way too sweet for me. I will definitely make this again. I frost it with Swiss Meringue Butter cream with Matcha. Thank you for sharing.

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hannah September 25, 2015 at 5:39 am

SOS! How can I divide this recipe to make one more layer?! My lasr layer is so much thinner!! (Do to only having one pan)!

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Adrianna Adarme September 25, 2015 at 8:58 am

Divide the ingredients by 3. I’ve done it before it totally works.

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scoreball October 5, 2015 at 11:18 pm

thank you.

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Jie November 13, 2015 at 9:05 am

Can I replace Valrhona cocoa powder with Valrhona chocolate? If possible, how much chocolate do I have to replace the cocoa powder with?

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Adrianna Adarme November 13, 2015 at 4:59 pm

Hi there, Unfortunately I don’t think it’ll work like that. Since the cocoa powder is a dry ingredient, swapping out a wet ingredient would mean you’d have to decrease the other wet ingredients and since I didn’t test it that way I can’t for sure tell you what else you should alter. :(

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