Menu

Matcha Fudge Cake

Cure your chocolate craving with a thick slice of this Matcha Fudge Cake! It's topped with a light, pure Matcha buttercream that perfectly balances the richness of the fudge foundation.

Makes 1 sheet cake.

An original recipe prepared for us by modest marce.

Ingredients

    Matcha 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 tsp baking soda
    • 1 tsp salt
    • 1 cup boiling water

    Matcha Buttercream

    • 1 cup unsalted butter, room temperature
    • 1 ½ tsp Aiya Culinary Grade Matcha
    • 3 cups powdered sugar
    • 1 tsp pure vanilla extract
    • cocoa nibs or chocolate sprinkles, for decorating

Directions

    Matcha Fudge Cake

    1. Preheat oven to 350F.
    2. In a large mixing bowl add the sugar, oil, vanilla, cocoa powder, Matcha, 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"x13" 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.
    2. Add in the sugar and vanilla. beat until light and fluffy, about10 minutes.
    3. Frost cake as desired & top with cocoa nibs!



    Click below to purchase the Culinary Grade Matcha used in this recipe: