SERVINGS: 1 cake
TIME: 1 hrs, 45min
CATEGORY: Desserts
INGREDIENTS
- Fudge Cake
- • 2 cups white sugar
- • 1 cup vegetable oil
- • 1 tsp pure vanilla extract
- • 1 cup dutch dark cocoa powder
- • 1 Tbsp Aiya Culinary Grade Matcha
- • 2 large eggs
- • 1 cup full fat plain yogurt
- • 2 cups all-purpose flour
- • 2 tsps baking soda
- • 1 tsp salt
- • 1 cup boiling water
- Matcha Buttercream
- • 1 cup unsalted butter, room temperature
- • 1 ½ tsps Aiya Culinary Grade Matcha
- • 3 cups powdered sugar
- • 1 tsp pure vanilla extract
- • Cocoa nibs or chocolate sprinkles, for decorating
DIRECTIONS
- Fudge Cake
- 1. Preheat oven to 350F.
- 2. In a large mixing bowl add the sugar, oil, vanilla, cocoa powder, Matcha powder, eggs and oil. Beat until well combined.
- 3. Sift in flour, baking soda and salt. Mix until the flour is fully incorporated into the batter, a few lumps are okay!
- 4. Slowly pour in the boiling water until silky smooth.
- 5. Pour into a greased 9×13 baking dish.
- 6. Bake until the top bounces back to touch. about 30-35 minutes.
- 7. Let cool completely before frosting.
- Matcha Buttercream
- 1. In the bowl of a standmixer fitted with the paddle attachment beat the butter and Matcha powder.
- 2. Add in the sugar and vanilla. Beat until light and fluffy, about 10 minutes.
- 3. Frost cake as desired and top with cocoa nibs!
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To learn more about the Matcha used in this recipe, click on one of the product links below.