matchocolate cake
satisfaction cannot be bought
Over the last day, my roommate and I asynchronously baked a birthday cake as a surprise for our other roommate:
Our roommate loves tea, so we decided to make a matcha base. The base for this matcha cake recipe was perfectly spongey and had the right amount of matcha without being too strong.
I recently tried the most delicious cake at my company’s birthday cake party, which had a chocolate ganache base. We followed this dark chocolate ganache recipe that produced a rich ganache.
Now for icing, we agonized over store-bought or homemade. We ended up making our own icing as well. As I had learned from my past icing experiments, powdered sugar was essential. Even then, the icing came out a bit too runny and difficult to write with.
What would I have changed?
We also sprinkled matcha powder at the finish. Most of the matcha powder had melted into the cake before we served, so I would recommend omitting this step or doing it right before serving.
We doused a lot of chocolate ganache on the cake. As a result, the top layer, which is typically a thin covering to hide your mistakes was really thick. Depending on who you ask, this was a win.
Apply the chocolate ganache more than 2 hours before serving so it has time to harden. I personally prefer the slightly hardened ganache since you get to experience the melt in your mouth.
In the future, I will ask a human for help on how to make the perfect icing, because I still have not figured it out.