Matcha Fudge Cake

By: modest marce


Matcha Fudge Cake

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.