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Ingredients
Cake
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
Ganache
- 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
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.
