Matcha filled chocolate cake

Overview

How is it? If you like it, put it in your bag!

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Ingredients

Steps

Prepare materials
Cut the butter into small pieces and soften.
After softening, beat with a whisk until fluffy and white.
Add all the powdered sugar, and beat the powdered sugar and butter in the bowl with a whisk.
Scrape down the butter and powdered sugar around the basin and beat together
Add the beaten egg liquid in two portions and mix thoroughly.
Beaten paste
Mix cake flour and cocoa powder
First sift in half of the flour (low flour + cocoa powder), use a spatula to rub and press on the bottom of the basin to mix into a batter
Sift in the remaining half of the flour and mix evenly in the same manner. Be quick.
Mixed batter
Use a 1cm diameter nozzle.
Put the batter into a piping bag.
Use a spatula to push the batter forward at the end, no waste at all, haha!
Pipe out a uniform round shape on a non-stick baking sheet. Haha, it’s a bit like Hershey’s! Because I wanted to make a small cake, I squeezed it into a very small round shape. The size can be adjusted!
Dip your fingers in water and press down the corners! ! ＠x＠
Place in a preheated 170°C oven and bake for 10 to 12 minutes.
Oh yeah, oil bubbles are coming out! *^o^*
When the time is up, take it out of the oven and turn everything over to cool down.
Now you can make the sandwich, use the same 1cm piping nozzle
Put the matcha buttercream into a piping bag.
At this time, the cakes have cooled down. Pour the filling evenly on them, then put them into pairs and gently pinch them together. It’s ok!
Finished product pictures