Chocolate cake and matcha?! You bet. This Green Tea Chocolate Cake with Matcha Marshmallow Frosting uses the antioxidants and earthy flavor of matcha to balance the richness of dark chocolate cake. Whip up this decadent dessert without feeling guilty as it’s packed with body benefits.
Active time: 25 minutes
Total time: 55 minutes plus 2 hours chilling
teaspoons matcha (Japanese green tea powder)
3/4 cup hot water
1½ cups whole wheat pastry flour
¾ cup unsweetened cocoa powder
2¼ cups plus 2 tablespoons sugar
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs, room temperature, plus 4 large egg whites
¾ cup low-fat buttermilk, at room temperature
¼ cup grapeseed or other neutral oil
2 teaspoons pure vanilla extract
¼ teaspoon cream of tartar
- Position a rack in the center of the oven and preheat to 350°. Coat three 8-inch round cake pans with nonstick cooking spray, line bottoms with parchment, and spray again.
- Stir 1 teaspoon matcha into hot water until it dissolves; let cool to lukewarm or room temperature.
- Sift flour, cocoa powder, 11/2 cups sugar, baking soda, baking powder, and salt into a large bowl. Using an electric mixer on low speed, whisk in the whole eggs, buttermilk, oil, 1 teaspoon vanilla, and matcha water. Scrape the bowl and turn mixer to medium; whisk, scraping the bowl occasionally, until batter is smooth.
- Divide batter evenly among pans and bake until a toothpick inserted in the center of cakes comes out clean, 15 to 20 minutes.
- Transfer pans to wire racks; let cool for 10 minutes. Run a thin-bladed knife between edges of each cake and pan and turn cakes out onto racks. Discard parchment and carefully turn the best- looking layer right side up. Let cool completely.
- Make the frosting: Place the egg whites, remaining 3/4 cup plus 2 tablespoons sugar, and cream of tartar in a heatproof bowl; set over a saucepan of barely simmering water (don’t let the bottom of the bowl touch the water); and whisk constantly until the sugar dissolves and the mixture is warm to the touch, 4 to 5 minutes.
- Immediately remove bowl from the heat and whisk with an electric mixer, starting on low speed and gradually increasing speed to high, until stiff, glossy peaks form and the outside of the bowl has completely cooled. Add remaining 1 teaspoon vanilla and remaining 11/2 teaspoons matcha and mix until the color is uniform. Transfer frosting to a pastry bag fitted with a plain tip, or a large ziplock bag with a hole snipped in one corner.
- Place one layer of cake, bottom side up, on a plate. Pipe 1/3 of the frosting on top, starting ¼ inch from the edges and working toward the center. Top with a second layer, bottom side up. Press down gently to push frosting to the edge of the cakes, and pipe on 1/2 the remaining frosting. Top with the last layer, rounded side up, and again, press down gently. Pipe remaining frosting on top and smooth with a small offset spatula, swooping frosting into peaks if desired.
- Refrigerate cake until frosting sets, at least 2 hours. Bring to room temperature before slicing.
*Nutrition facts per serving: 218 calories, 5 g fat (0.9 g saturated), 42 g carbs, 4 g protein, 3 g fiber, 242 mg sodium