Matcha Diplomat Cream
- Make pastry cream ahead of time
- Make matcha paste:
- 1 tbsp matcha powder
- small splash almond milk
- mix until you have a paste
- Whip 3⁄4 cup cold, heavy cream to stiff peaks
- Whisk the pastry cream and matcha paste together
- Fold in the whipped cream
Coffee Chocolate Sour Cream Cake
Ingredients
Dry
- 2 cups all-purpose flour
- 1 3⁄4 cups sugar
- 1 1⁄2 tsp baking soda
Wet
- 2 sticks (1 cup) unsalted butter
- 1⁄3 cup cocoa powder
- 1 cup brewed coffee
- 1⁄2 tsp fine salt
- 2 large eggs
- 1⁄2 cup sour cream
- 1 tsp vanilla extract
Method
Make the batter
- Preheat oven to 350°F
- In a medium mixing bowl, whisk together the dry ingredients (yes, including the sugar)
- In a heavy bottomed saucepan over medium heat
- Add the butter, cocoa, coffee, and salt
- Stir until everything is dissolved and you have what looks like amazing hot chocolate
- Keep cooking and stirring until it starts to steam
- Make a well in the dry ingredients
- Pour half of the hot chocolate into the well
- Mix carefully with a whisk until it gets annoying
- Pour in the rest of the hot chocolate
- Stir until combined
- Whisk in 2 eggs, one at a time
- Whisk in sour cream and vanilla
Divide and bake
- Spray 2 9″ round pans with canola oil
- Line with parchment paper
- Spray with oil on top of the paper
- Distribute batter into the pans
- Tapa tapa
- Bake at 350°F until a skewer comes out clean, about 50? minutes
- Let cool for 15 minutes in the pan
- Invert onto a wire rack to cool completely
Assembly
- Cut cake rounds so tops are flat
- Spread matcha diplomat cream on top of the bottom cake layer
- Place the other layer on top
- How to finish…
- Spread a thin layer of diplomat cream on top and stick sliced almonds to it?
- Dust with powdered sugar
- Mirror glaze…