Matcha Madness # 2 - Matcha Chocolate L4yer Cake

Matcha –Chocolate Layer Cake

For the Matcha Sponge

Self Raising Flour 135 gms

Unsalted Butter 175 gms

Cocoa - 40 gms

Caster Sugar 125 gms

Light Brown Sugar - 50 gms

Large Eggs 3

Baking Powder 1 tsp

Method:

Preheat oven to 180C. Grease and line a 20cm spring-form tin. Sift all the dry ingredients into a bowl. Beat the butter and sugar on high for about 5 min until light and fluffy. Add one egg at a time and beat well. Fold in the sour cream & food colour.  Add the dry ingredients to the egg mixture in 2 goes, gently folding and making sure not to knock off the air incorporated.

For the Chocolate Sponge

Self Raising Flour 88 gms

Unsalted Butter 88 gms

Caster Sugar 88 gms

Large Eggs 2

Baking Powder 1/2 tsp

Matcha Powder 1 tbsp

Sour Cream 2 tbsp

Few drops of green food color
Method:

Sift all the dry ingredients into a bowl. Beat the butter and all the sugar on high for about 5 min until light and fluffy. Add one egg at a time and beat well. Add the dry ingredients to the egg mixture in 2 goes, gently folding and making sure not to knock off the air incorporated.

Assembly of the cake

Spread the Matcha sponge batter onto the greased tin. Spread the chocolate sponge batter on top of the Matcha layer. Using a skewer swirl the batter to create a marble effect, if desired. Bake for about 35-40 min or until skewer inserted comes out clean. Dust the top with cocoa powder.