Death By Matcha
Updated: Nov 5, 2022
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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.
(Make one 8" round 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
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
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
8" Round Cake Spring Form Pan
Hand / Stand Mixer
Prepare the cake.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Slice stale bread into small squares.
Transfer onto a baking tray lined with parchment paper.
Wack into the oven and toast until browned.
Remove from oven and transfer into a food processor.
Blitz until bread crumbs form and set aside.
Turn the oven down to 175 degree celsius or 350 fahrenheit.
Grease the cake pan with butter.
Lay parchment paper on the bottom of the cake pan.
Brush the paper with butter as well.
Add bread crumbs to the cake pan.
Swirl to coat every nook and cranny with bread crumbs.
Tap out any excess.
Set aside until ready to use.
Melt butter in a sauce pot over medium heat.
Once the butter has melted, remove it from the heat and add in the white chocolate.
Mix to combine well and until the chocolate has completely melted.
Sieve in the matcha powder.
Stir to combine well, making sure no lumps.
In a large mixing bowl, add eggs.
Using a hand or stand mixer, whip until tripled in volume.
Add in the sugar and whip until well combined.
Fold in the matcha mixture.
Once the matcha mixture has fully incorporated, fold in the flour in 1/3 portions.
Once the flour has fully incorporated, add in salt, lemon zest and limoncello.
Give it a final fold and transfer it into the prepared cake pan.
Wack into the oven and bake for 20 to 25 mins. Do not bake longer than 25 mins.
The center should be still soft and molten.
Set aside to cool down completely.
While the cake is cooling down, prepare the ganache.
Add white chocolate and cream onto a double boiler.
Once the chocolate starts to melt, stir to combine well.
As soon as the chocolate is melted fully, remove it from the heat.
Sieve in the matcha powder.
Mix until well combined.
Pour this ganache onto the cooled cake.
Swirl to even it out.
Chill in the fridge for at least 4 hrs or until the ganache is set.
Unmold onto a serving plate and dust with some more matcha powder.
Slice and serve.