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.
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.