Matcha Coffee Chocolate Cake Ingredients
| Dry |
|---|
| 2 cups — | all-purpose flour |
| 1¾ cups — | sugar |
| 1½ tsp — | baking soda |
| Wet |
|---|
| 2 sticks (1 cup) — | unsalted butter |
| ⅓ cup — | cocoa powder |
| 1 cup — | brewed coffee |
| ½ tsp — | fine salt |
| 2 — | large eggs |
| ½ cup — | sour cream |
| 1 tsp — | vanilla extract |
| Filling |
|---|
| Matcha Diplomat Cream |
Method
Coffee Chocolate Sour Cream Cake
Make the batter
- Preheat oven to 350°F
- In a medium mixing bowl, whisk together the dry ingredients (yes, including the sugar)
- In a heavy bottomed saucepan over medium heat
- Add the butter, cocoa, coffee, and salt
- Stir until everything is dissolved and you have what looks like amazing hot chocolate
- Keep cooking and stirring until it starts to steam
- Make a well in the dry ingredients
- Pour half of the hot chocolate into the well
- Mix carefully with a whisk until it gets annoying
- Pour in the rest of the hot chocolate
- Stir until combined
- Whisk in 2 eggs, one at a time
- Whisk in sour cream and vanilla
Divide and bake
- Spray 2 9″ round pans with canola oil
- Line with parchment paper
- Spray with oil on top of the paper
- Distribute batter into the pans
- Tapa tapa
- Bake at 350°F until a skewer comes out clean, about 50? minutes
- Let cool for 15 minutes in the pan
- Invert onto a wire rack to cool completely
Assembly
- Cut cake rounds so tops are flat
- Spread matcha diplomat cream on top of the bottom cake layer
- Place the other layer on top
- How to finish...
- Spread a thin layer of diplomat cream on top and stick sliced almonds to it?
- Dust with powdered sugar
- Mirror glaze...