Chocolate Matcha Camouflage Cake

Name: Chocolate Matcha Camouflage Cake
Ingredients: 2 tbsp, matcha powder; 2 tbsp, cocoa powder; 200g, self-raising flour; 2 pinches of, salt; 170g, butter, at room temperature; 170g, caster sugar; 3, large eggs, beaten; 1/2 tsp, vanilla extract; 4 tbsp, milk; 150g, dark chocolate, broken into pieces; 150ml, double cream; a little, matcha powder, for sprinkling

Difficulty level : Easy
Type : Dessert

Swirl together matcha and chocolate cake mixtures to give a lovely marbled effect that looks just like camouflage. With its melted chocolate and cream topping sprinkled with matcha powder, there’s no hiding the fact that it’s truly delicious!Made using OMGTea Japanese Matcha Tea in our 20cm Springform Cake Tin.

Ingredients

For the sponge
2 tbsp matcha powder
2 tbsp cocoa powder
200g self-raising flour
2 pinches of salt
170g butter at room temperature
170g caster sugar
3 large eggs beaten
1/2 tsp vanilla extract
4 tbsp milk
For the frosting
150g dark chocolate broken into pieces
150ml double cream
a little matcha powder for sprinkling

Method

Preheat the oven to 180°C/Gas 4. Grease and line a 20cm Springform Cake Tin.
Sift the matcha powder and cocoa powder into two separate bowls. Sift 100g flour into each bowl and add a pinch of salt to each one. Stir to mix.
Beat the butter and caster sugar together in a large mixing bowl until light and fluffy, using a handheld electric mixer or a wooden spoon. Add the eggs a little at a time, beating well between each addition. Stir in the vanilla extract and milk.
Transfer half the mixture to a separate bowl and fold in the matcha flour using a large metal spoon. Tip the cocoa flour into the remaining plain mixture and fold in lightly. Spoon both mixtures alternately into the prepared tin, then use a fork or spoon to swirl them together a little in the tin.
Bake for 45-50 minutes until risen and firm. Test with a fine skewer inserted into the centre – it should come out clean. Bake for a little longer if necessary. Cool in the tin.
For the frosting, put the chocolate pieces into a bowl. Heat the cream until almost boiling, pour it over the chocolate and leave for 3-4 minutes. Stir well and leave to cool, then chill until thickened.
Remove the cake from the tin and slice in half horizontally. Use half the frosting to fill the cake, then sandwich the two halves together. Spread the rest on top of the cake and sprinkle with a little matcha powder.
Tips: don’t be tempted to swirl the two mixtures together too much, as you’ll lose the lovely marbled effect.