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Death By Matcha

Updated: May 21

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My youngest daughter is obsessed with matcha. I love matcha too. But not on her level of obsessiveness tho, lol. This is actually my 2nd try. It failed horribly on my 1st attempt; my 1st mistake is assuming white chocolate reacts the same as dark chocolate would. As soon as I mix in the butter on the double boiler, the chocolate starts to seize and splits.



In order to salvage the chocolate mixture, I added more butter. My 2nd mistake is expecting the cake batter to work the same during the final baking process. It doesn't. The end result is a gummy gooey texture with an unpleasant after taste.



After doing some research online and realizing my mistakes, I decided to give it one more shot. To my surprise, it worked on my 1st retry! I incorporated a different technique in combining butter and white chocolate together. The end result is almost the same as brownies: dense, fudgy and moist with layers of aftertaste.



It wouldn't be called death by matcha if there isn't any matcha ganache layer, right? Anyway, if you are a matcha lover, you really need to give this recipe a try.


Ingredients:

(Make one 8" round cake)

  • Cake:

  • Stale Bread, A Few Slices

  • Unsalted Butter, 150g + More For Greasing

  • High Quality White Chocolate Preferably Valrhona or Callebaut At Least 28%, 150g

  • High Quality Matcha Powder Culinary Grade, 6g / 3 TSP

  • Eggs, 2

  • Demerara Sugar, 50g

  • Dark Muscavado Sugar, 50g

  • 00 Flour / Any 10% Protein All Purpose Flour, 150g

  • Sea Salt, 3g

  • Fresh Yuzu / Lemon Zest, 1 Yuzu / Lemon

  • Yuzu Sake / Limoncello, 2 TBSP

  • Ganache:

  • High Quality White Chocolate Preferably Valrhona or Callebaut At Least 28%, 100g

  • Heavy Whipping Cream, 66g

  • High Quality Matcha Powder Culinary Grade, 2g / 1 TSP + More For Dusting

Equipment:

  • Oven

  • 8" Round Cake Spring Form Pan

  • Food Processor

  • Double Boiler

  • Sauce Pot

  • Hand / Stand Mixer

Directions:

  1. Prepare the cake

  2. Preheat oven to 200°C (400°F).

  3. Slice stale bread into small squares and toast them on a parchment-lined tray until browned.

  4. Blitz toasted bread in a food processor until fine crumbs form. Set aside.

  5. Lower oven to 175°C (350°F).

  6. Grease a cake pan with butter. Line the bottom with parchment paper and brush it with more butter.

  7. Coat the pan with the prepared bread crumbs, tap out the excess, and set aside.

  8. Make the matcha mixture

  9. Melt butter in a sauce pot over medium heat.

  10. Remove from heat and add white chocolate. Stir until fully melted and smooth.

  11. Sieve in matcha powder and whisk until no lumps remain. Set aside.

  12. Whip the eggs and assemble

  13. In a large bowl, whip eggs with a mixer until tripled in volume.

  14. Add sugar and whip until fully combined.

  15. Fold in the matcha mixture gently.

  16. Sift in flour in 1/3 portions, folding to combine after each addition.

  17. Add salt, lemon zest, and limoncello. Fold to incorporate.

  18. Transfer the batter to the prepared cake pan.

  19. Bake for 20–25 minutes. The center should remain soft and molten.

  20. Set aside to cool completely.

  21. Prepare the ganache

  22. Place white chocolate and cream over a double boiler. Stir until melted and smooth.

  23. Remove from heat and sieve in matcha powder. Stir until fully combined.

  24. Pour the ganache over the cooled cake and smooth the surface.

  25. Chill for at least 4 hours until the ganache is set.

  26. Finish and serve

  27. Unmold the cake onto a serving plate.

  28. Dust with extra matcha powder.

  29. Slice and serve.


Matcha heaven...

Recipe Video:




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