This easy chocolate cake is decorated with a delicious matcha frosting, piped in a method that does not require any special piping equipment!
- 170g (6 oz) Golden Caster Sugar
- 170g (6 oz) Margarine (or room temperature unsalted butter)
- 1 tsp Vanilla Extract
- 3 Large Eggs
- 5 tbsp Cocoa Powder
- 2 tsp Baking Powder
- 120g (4 oz) Plain Flour
- 110g (4 oz) Unsalted Butter, at room temperature
- 250g (9 oz) Icing Sugar (Powdered Sugar)
- 1 1/2 tbsp Matcha Powder
- 2 tbsp Buttermilk
- Pre-heat the oven to 180 (350 fahrenheit).
- Line the base of a 20cm cake tin with baking parchment and grease the sides with a little butter or margarine.
- In a mixing bowl, beat together the sugar and margarine until the mixture is light and fluffy. Margarine is better here, but I know it is harder to find in some countries.
- Beat in the vanilla, followed by the eggs one by one. Add the baking powder and cocoa powder, and mix until everything is combined.
- Mix in the flour until it is just combined – over mixing can make for a heavy cake, but you don’t want any lumps of flour.
- Mix 1 tbsp of boiling water into the batter, and pour it into the cake tin. Shake the tin a little, to knock out any big air bubbles, and bake in the oven for 20-25 minutes until you can insert a cake tester or sharp knife and it comes away clean, and the cake springs back from a gentle touch. Let it cool in the tin.
- To make the frosting, beat together the butter, icing sugar and matcha until smooth.
- Beat in the buttermilk a tablespoon at a time until the mixture is smooth. Transfer it into a piping bag (I prefer to do this by putting the bag over the rim of a glass, and using a spatula), and once the cake is cool, decorate it with peaked splodges (pull the bag upwards and stop squeezing every time you want to finish a patch) starting with a ring from the outside of the cake, going inwards.