So it’s a friend’s birthday and her favorite cake is the Green Tea one from Cedele. It’s a little too late to be ordering online, since it can’t be delivered on time….. So, Cel’s Kitchen is opened again 🙂
- 200g good quality dark chocolate, about 60% cocoa solids
- 200g butter
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- 3 medium egg
- 1/2 tsp cream of tar tar
Green Tea Cream Ingredients:
- Green Tea Powder
- Whipping Cream
- 200ml pure cream (35% fat)
- 420g white chocolate, finely chopped.
- Green Tea Powder
Directions for Cake:
1. Butter a 20cm round cake tin (7.5cm deep) and line the base.
2. Preheat the oven to fan 140C/conventional 160C/ gas
3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan.
4. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through
5. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps.
6. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk
7. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
8. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
9. Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely
Directions for Ganache:
1. Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
2. Heat the cream in a small saucepan until just boiling.
3. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
4. Stir the ganache until smooth. If all the white chocolate has not melted then place the bowl in the microwave and heat for 30 seconds. Remove and stir until smooth.