Dessert
Matcha Butter Mochi Cake with Chocolate Ganache
Mochiko gives this matcha cake its chewy texture. The batter comes together with eggs, butter, condensed milk and cream, then a layer of chocolate ganache adds a smooth finish.
- Yield
- 1 cake
- Cuisine
- Asian-American fusion
Bring it to the table
Use sweet rice flour
Mochiko is sweet rice flour, also called glutinous rice flour. Use that ingredient for the intended chewy texture and sift the matcha before mixing so it disperses evenly.
At the table
Let the cake cool before adding the ganache, then chill briefly to set the topping. Sift a little extra matcha over it just before serving.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 6 tbsp unsalted butter — melted and slightly cooled, plus soft butter for the pan
- 227 g mochiko sweet rice flour
- 1 tsp baking powder
- 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
- 2 tbsp matcha — sifted, plus more to finish
- 2 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup heavy cream — for the batter
- 4 oz bittersweet chocolate — chopped
- 1/3 cup heavy cream — for the ganache
A few useful notes.
Use mochiko sweet rice flour rather than ordinary rice flour.
The base batch makes one 8- or 9-inch cake. Changing the batch calls for a suitable pan and a fresh doneness check.
Sift the matcha before adding it to the dry ingredients to avoid concentrated pockets of powder.
The cooking plan
How to make Matcha Butter Mochi Cake with Chocolate Ganache.
Heat the oven to 350°F with a rack in the middle. Butter an 8- or 9-inch round cake pan generously.
Whisk the mochiko, baking powder, salt and sifted matcha in a large bowl. In a second bowl, whisk the eggs and melted butter vigorously for about 30 seconds, until pale and combined.
Whisk the condensed milk, vanilla and batter cream into the egg mixture until smooth. Add to the dry ingredients and whisk thoroughly into a thick, smooth batter. Scrape into the pan and level the surface.
Bake for 35–45 minutes, until the cake pulls slightly from the sides, the edges are golden and a tester in the center comes out clean. The smaller pan may take longer. Cool in the pan on a rack for 5 minutes, then turn out and cool completely.
Put the chopped chocolate in a heatproof bowl. Bring the ganache cream just to a boil and pour it over the chocolate. Leave for about 15 seconds, then stir until smooth.
Pour the ganache over the cooled cake and spread it toward the edges with a spoon or small spatula. Chill for about 30 minutes, until the ganache sets. Sift a little extra matcha over the top before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Matcha Butter Mochi Cake with Chocolate Ganache
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Ingredients
6 tbsp unsalted butter melted and slightly cooled, plus soft butter for the pan- 227 g mochiko sweet rice flour
- 1 tsp baking powder
- ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
- 2 tbsp matcha sifted, plus more to finish
- 2 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup heavy cream for the batter
- 4 oz bittersweet chocolate chopped
- ⅓ cup heavy cream for the ganache
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F with a rack in the middle. Butter an 8- or 9-inch round cake pan generously.
- Whisk the mochiko, baking powder, salt and sifted matcha in a large bowl. In a second bowl, whisk the eggs and melted butter vigorously for about 30 seconds, until pale and combined.
- Whisk the condensed milk, vanilla and batter cream into the egg mixture until smooth. Add to the dry ingredients and whisk thoroughly into a thick, smooth batter. Scrape into the pan and level the surface.
- Bake for 35–45 minutes, until the cake pulls slightly from the sides, the edges are golden and a tester in the center comes out clean. The smaller pan may take longer. Cool in the pan on a rack for 5 minutes, then turn out and cool completely.
- Put the chopped chocolate in a heatproof bowl. Bring the ganache cream just to a boil and pour it over the chocolate. Leave for about 15 seconds, then stir until smooth.
- Pour the ganache over the cooled cake and spread it toward the edges with a spoon or small spatula. Chill for about 30 minutes, until the ganache sets. Sift a little extra matcha over the top before serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why is the cake chewy?
Mochiko sweet rice flour gives the cake its characteristic texture. Ordinary rice flour is not the same ingredient.
Can I put the ganache on a warm cake?
Cool the cake completely first so the chocolate topping can sit on the surface and set evenly.
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