Eggless Blue Matcha Chocolate Cavity Cake #inspiredbaking

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Eggless Blue Matcha Chocolate Cavity Cake… For the love of natural food colours and delicious combinations! I accidentally discovered butterfly blue pea powder or blue matcha, as popularly called, on Amazon one afternoon. I was smitten. With the flowers growing in my little garden, I lost little time to explore how I could use this powder blue in my desserts!

I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, a cavity cake for two was the perfect place for it, don’t you think?

Talking about cavity cakes, these little beauties were something I created earlier this year. I loved the way they worked and how beautifully they inspired a whole lot of bakers to recreate. Almost like a non fussy way to entremets, the cavity cake has been my most fun creation to date. Stop by on Instagram and check out the different versions I’ve made and you’ll understand the joy of cavities in cakes!

I shared one here a short while ago too, so do check it out if you have a moment. Inspired by the quintessential Jaffa Cakes, the Chocolate Orange Cavity Cake is quite special too. It’s eggless, it’s quick and it’s indulgent. Use a favourite cake recipe that works for you, apply this simple technique and pretty soon you’ll be a cavity maestro!

Better than cavities in teeth I tell you! Here’s a quick HOW TO MAKE A CAVITY CAKE VIDEO if you’d like to see how I make mine.

Back to the Eggless Blue Matcha Chocolate Cavity Cake recipe, the basic chocolate sponge again a simple one bowl, hand mixed eggless cake made using staple pantry ingredients. The batter comes together in 5 minutes and always works. Use the cut out inner cavity bits in a trifle or just nibble them as a snack. The crumb is addictive good! So is the pastry cream. Rich and indulgent thanks to added clarified butter/ ghee. Take a look!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Blue Matcha Chocolate Cavity Cake

I’ve always loved blue as a colour and it’s endlessly fascinating to see the shades of blue that the butterfly pea flower reflects in the blue matcha tea. It seemed right to try a cavity cake with a blue matcha filling, and oh my, we couldn’t stop eating it. There’s something so calming and ethereal about blue in patisserie, and this cavity cake for 2 seems a perfect place for it.

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Ingredients

Eggless chocolate sponge

Makes one 3.5″ square cake
100 g buttermilk/plain chaach
30 g oil
60 g sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp lime juice
A pinch of salt
10 g cocoa powder
90 g all-purpose flour

Blue Matcha Pastry Cream

3/4 tsp blue matcha powder
1 tbsp milk
100 g Amul cream
1 tsp cornflour
25 g clarified butter/ghee
3/4 tsp agar agar
15 g sugar

Instructions

Eggless chocolate sponge

Preheat the oven to 180C. Lightly grease and line a 3.5″ square baking tin.
Whisk together all the ingredients in a bowl until smooth.
Transfer batter to the prepared tin and bake for 30-35 minutes until the tester comes out clean. Cool completely, then level out.
Once the cake is completely cool, take a 2″ dessert ring, centralise it and gently push it all the way through. Gently remove the cut out and using a spatula/flat spoon, transfer the outer cake gently to your serving platter.
Slice 2 X 1/2 cm layers from the cut out for the base and top.
Assemble {see reel on @passionateaboutbaking}
Return one 2″ layer to the cut out cavity to make the base of the cake.
Fill the cavity with the cooled blue matcha pastry cream.
Top with the reserved 2″ layer, pressing gently into place.
Put into the freezer for 1 1/2 hours for the filling to set. {or set in fridge overnight}
Once the filling is set, pipe with blue matcha mascarpone, edible flowers and mint.

Blue Matcha Pastry Cream

Steep 3/4 tsp matcha powder in 1 tbsp milk.
Whisk together all the remaining ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
Whisk in the steeped blue tea. Cool, whisking now and then until a little thick, cool and pourable.
Note: This can also be made in the microwave. Place the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to thicken. Whisk well, strain and cool, whisking now and then until a little thick, cool and pourable. Stir in the steeped matcha.