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Chocolate Cake with Lazy Piped Matcha Frosting

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Serves 8-10 1x
  • Category: Baking

Description

This easy chocolate cake is decorated with a delicious matcha frosting, piped in a method that does not require any special piping equipment!


Ingredients

Scale
  • 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

Instructions

  1. Pre-heat the oven to 180 (350 fahrenheit).
  2. Line the base of a 20cm cake tin with baking parchment and grease the sides with a little butter or margarine.
  3. 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.
  4. Beat in the vanilla, followed by the eggs one by one. Add the baking powder and cocoa powder, and mix until everything is combined.
  5. 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.
  6. 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.
  7. To make the frosting, beat together the butter, icing sugar and matcha until smooth.
  8. 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.