FULL TABLE
CHOCOLATE CAKE WITH MATCHA BUTTERCREAM
I was in the mood for a gorgeous cake. I was also in the mood for a boldly flavored cake. So when Tama Tea asked me to create a cake to highlight their Matcha Powder, I jumped at the chance and this beauty was born. I am OBSESSED with this cake, you guys. It’s beautiful, it’s over-the-top flavorful and perfect for the holidays!
We may be teetering on overboard with this one, loves. But my motto in life has always been “more is more” so why the hell not put all the things into one cake?
Three layers of rich chocolate cake + gloriously spiced orange chocolate ganache + smooth vanilla matcha buttercream + glittery sugared cranberries get all cozy together and I am IN LOVE with the result.
Full disclosure… there are 4 recipes involved in this cake. It’s not for the faint of heart, I’ll admit. HOWEVER, you can always adjust course and just do the cake and the icing! It will still be fantastic, I promise. Leave off the cranberries if it’s not the holidays and dust some cocoa powder over the top instead. But you absolutely won’t regret going full monty and just making the whole dang thing – IT IS WORTH IT!
Once you have the three layers of cake made and cooled, place the first layer on a cake stand (preferably once that spins) and spread about 3/4 cup of the spiced ganache over the top, being careful to not drip over the side. Then pop it in the freezer to set up. You want the ganache to be completely set up before you move on to the buttercream. Once it’s firm, pull it out of the freezer and spread a 1/4″ layer of the buttercream on top of the ganache. Place the second cake layer on top of the buttercream and repeat the steps with the ganache and buttercream. Place the third cake layer bottom/flat side up on top of the buttercream and repeat the ganache step including the time in the freezer.
At this point you want to do a crumb coat with buttercream over the entire cake surface. This is a very thin layer of icing spread over the outside surface. Then pop it into the fridge (not the freezer) to set up. Leave it in the fridge for about 15-20 minutes. Remove the cake from the fridge and then do the final icing of the cake. Spread the remainder of the icing over the outside of the cake and smooth with an offset spatula or metal bench scraper if you have one.
Place the sugared cranberries on the top of the cake as desired and along the bottom edge of the cake as well. You will find all of the recipes on printable cards below!
Be on the lookout for Tama Tea’s yummy Matcha Latte recipe tomorrow along with an amazing GIVEAWAY just in time for Christmas!
Tama Tea makes the most lovely Matcha lattes and now their Matcha is available on Amazon Prime!
You should absolutely use their Matcha to make this cake because it is the SHIZZZZ. So go order it now or if you’re in Wilmington, stop by the store and tell them Abbye sent you!