Perfectionist. This is what I am… A trait of a Virgo. No matter what I do, my goal is to do it 100% perfectly, so when things don’t turn out the way I’d like them to be I can get annoyed and cranky sometimes. I am my own worst critic.
A friend from uni was leaving for Europe for a while so I decided to bake him a cake to send him off (I’m a nice person like that). In my mind, I had intended to bake two batches of this cake because I couldn’t possibly give him a cake that was already cut up for photographic purposes. All was going fine until this happened. I had only greased the tin but didn’t bother to floured it and as a result, a few huge chunks of cake remained on the bundt tin; you’d think I would’ve learnt my lesson after this cake. Damn it!
So all up, I had made this cake 3 times!
This cake was soft, dense (but not dense like a mudcake) and packed with chocolate and matcha. The bitterness of the matcha was subtle and toned down by the sweetness of the chocolate. I had tweaked the original recipe to make this cake more richer by substituting cocoa powder for chocolate and water for milk. Even if you don’t have matcha, this cake would be incredible if you made it entirely of chocolate (just double the amount of chocolate in the recipe) because it doesn’t feel heavy/insanely rich at all when you eat it.
So do you have any traits typical of your star sign that have acted against you?
Adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum (for the cake)
Serves 8-10 people
Chocolate and matcha cake
225g butter, cubed and room temperature
1 1/2 cup caster sugar
1/2 cup milk
2 tsp vanilla extract
2 1/4 cups cake flour (or 2 cup plain flour and 1/4 cup cornstarch/corn flour)
3 tsp baking powder
3/4 tsp salt
2 tbsp matcha
100g milk chocolate, melted
Vanilla bean chantilly cream
1/2 cup thickened cream
1/2 vanilla pod, seeded
1/2 cup icing sugar, sifted
For the cake
- Preheat the oven to 175C (350F). Grease and flour a bundt tin (I “floured” it with a mixture of cocoa and flour) or line a cake tin.
- Cream butter and caster sugar together until light and fluffy.
- Whisk eggs, milk and vanilla together in a small bowl, add to the butter mixture and mix until combined.
- Sift the flours, baking powder and salt in a small bowl.
- Add dry ingredients to the butter mixture and mix until combined.
- Divide the cake batter in half, into 2 separate bowls.
- Mix matcha into 1 half of the cake batter until incorporated.
- Mix melted chocolate into the other half.
- Spoon alternate cake batters into the prepared cake tin and using a knife, create swirly effect with the batter.
- Bake in the oven for 50-65 minutes or until a skewer inserted into the cake comes out clean and the cake springs bake when lightly pressed.
- Cool cake for about 20 minutes before inverting onto a baking rack.
- Ice the cake with chantilly cream (if using) when cake is completely cooled.
For the chantilly cream
- Whip cream with icing sugar and vanilla seeds until soft peaks form.
- Chill chantilly cream in the refrigerator until required.