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Views: 30 Author: Site Editor Publish Time: 2023-09-20 Origin: Site
Indulging in a delicious dessert is one of life's simple pleasures. If you enjoy experimenting in the kitchen and have a sweet tooth, then this recipe for homemade cocoa matcha Basque cake is perfect for you. This delightful combination of rich cocoa and earthy matcha creates a unique and satisfying treat that you can enjoy in the comfort of your own home.
Unsalted butter: 20g
Sugar: 150g
3 eggs
All-purpose flour: 150g
Cocoa powder: 25g
Matcha powder: 10g
1 teaspoon vanilla extract
1/2 TSP + salt
Small amount of powdered sugar
①Preheat your oven to 180°C (350°F) and line a square baking pan with parchment paper.
②In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
③Add the eggs one at a time, beating well after each addition.
④In a separate bowl, sift together the flour, cocoa powder, matcha powder, and salt.
⑤Gradually add the dry mixture to the butter-sugar mixture, mixing until well combined.
⑥Stir in the vanilla extract and mix until the batter is smooth and evenly colored.
⑦Pour the batter into the prepared baking pan and spread it evenly using a spatula.
⑧Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
⑨Remove the cake from the oven and let it cool in the pan for about 10 minutes and carefully transfer the cake to a wire rack to cool completely.
⑩Once cooled, dust the top of the cake with powdered sugar for an elegant finishing touch.
Serving Suggestions:
This cocoa matcha Basque cake can be enjoyed on its own or paired with a variety of accompaniments. Here are a few serving suggestions to enhance your dessert experience:
- Serve with a dollop of whipped cream and a sprinkle of cocoa or matcha powder.
- Pair with a scoop of vanilla or green tea ice cream for a contrasting yet complementary flavor.
- Enjoy alongside a cup of hot tea or coffee to balance the sweetness of the cake.
Features of the chiffon cake mold:
Good appearance (simple appearance, light luxury style adds a bit of artistic touch to baking), live bottom curling design (the base curling edge fits better with the bottom of the mold), chimney curling design (the chimney bottom roll The edge design fits the mold better).
Chiffon Tips:
1.6-inch mold is recommended to make a cake with 3 eggs, 8-inch mold is recommended to make a cake with 5-6 eggs. It is recommended to fill the mold in 6-7 minutes.
2.It is used to make bread, the dough input modulus is recommended to be about 280-300g for a 6-inch mold, and about 560-600g for an 8-inch mold.