Ingredients
Makes one 8”-, or 9” diameter cake
(used a 9” cake pan)
6 Tbsp. unsalted butter, melted, slightly cooled, plus
room-temperature butter for pan
1½ cups (227 g) mochiko (sweet
rice flour; such as Koda Farms or Bob’s Red Mill Sweet White Rice Flour)
1 tsp. baking powder
½ tsp. Diamond Crystal or ¼ tsp.
Morton kosher salt
2 Tbsp. matcha, sifted, plus more
for serving
2 large eggs
1 14-oz. can sweetened condensed
milk
1 tsp. vanilla extract
1⅓ cups heavy cream, divided
4 oz. bittersweet chocolate,
chopped
Preparation
Step
1
Place
a rack in middle of oven; preheat to 350°. Generously butter an 8"- or
9"-diameter cake pan. Whisk mochiko, baking powder, salt, and 2 Tbsp.
matcha in a large bowl just to combine. Vigorously whisk eggs and melted butter
in a medium bowl until pale and emulsified, about 30 seconds. Add sweetened
condensed milk, vanilla, and 1 cup cream and whisk until mixture is smooth.
Scrape into dry ingredients and whisk vigorously until smooth and very thick.
Scrape batter into prepared pan and smooth surface.
Step
2
Bake
cake until it starts to pull away from sides of pan, top and edges are golden,
and a tester inserted into the center comes out clean, 35–45 minutes (cake in
the smaller pan will take longer to bake than one in the larger pan). Transfer
pan to a wire rack and let cake cool 5 minutes. Turn cake out onto rack; let
cool completely. Baked 40 min; was still undercooked at 35 min.
Step
3
Place
chocolate in a small heatproof bowl. Bring remaining ⅓ cup cream to a boil in a
small saucepan. Immediately pour over chocolate; let sit 15 seconds. Stir until
ganache is smooth.
Step
4
Evenly
pour ganache over top of cake. Using a small offset spatula or spoon, spread
ganache to edges of cake (drips down the sides are encouraged!). Let sit until
ganache is set, about 2 hours. (If you are in a hurry, you can chill cake until
glaze is set, about 30 minutes.)
Step
5
Just
before serving, dust top of cake with more matcha with a fine-mesh sieve.
Do ahead: Cake
and glaze can be made 2 days ahead. Store cake tightly wrapped in several
layers of plastic at room temperature. Let glaze cool, then chill in an
airtight container. Gently reheat glaze in the microwave or a double boiler
over a pan of simmering water (do not let bowl touch water) until just melted
before using.
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