Matcha Raspberry Layer Cake with Mexican Hot Chocolate Ganache

1.Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans, then line the bottoms with parchment paper circles for easy removal.

2.In a medium bowl, whisk together the sifted flour, matcha powder, baking powder, and salt until evenly combined. Set aside.

3.In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale, about 4-5 minutes.

4.Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5.Reduce the mixer speed to low and alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition; do not overmix.

6.Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.

7.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed.

8.Remove from the oven and let the cakes cool in the pans for 10 minutes. Then invert onto wire racks and peel off the parchment paper. Allow to cool completely before frosting.

9.While the cakes cool, prepare the matcha buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and matcha powder, mixing on low speed to avoid a sugar cloud. Add vanilla extract, salt, and 2 tablespoons of heavy cream. Beat on medium-high speed for 3-4 minutes until light and fluffy. Adjust consistency with more cream if needed.

10.Prepare the Mexican hot chocolate ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream with cinnamon, cayenne pepper, and salt over medium heat just until it begins to simmer. Pour the hot cream mixture over the chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Stir in vanilla extract. Let cool to room temperature but still pourable.

11.To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a thin layer of matcha buttercream over the top, then scatter a generous handful of fresh raspberries evenly.

12.Add the second cake layer and repeat the buttercream and raspberry layering.

13.Place the third cake layer on top. Spread a thin crumb coat of matcha buttercream over the entire cake and chill for 20 minutes to set.

14.Apply a final thick layer of matcha buttercream smoothly over the cake.

15.Drizzle the Mexican hot chocolate ganache over the top, allowing it to drip artistically down the sides.

16.Garnish the top with additional fresh raspberries and a light dusting of matcha powder for an elegant finish.

17.Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and the ganache to set. Bring to room temperature 20 minutes before slicing for best texture.