Matcha Moss Cake

Calling all green tea lovers, this Matcha Moss Cake is for you! Filled with sweet strawberries and topped with dark chocolate truffles, this matcha cake is light, fluffy and decadent at the same time. Honestly, even if you’re not a fan of matcha, you should give this dessert a try and it may change your mind!

Matcha Moss Cake

Difficulty: Medium • 8-10 Serving • Total Time: 1 Hour

Ingredients:

• 2 boxes of White cake mix
• 6 eggs
• 2 cups milk
• 1 cup Vegetable oil 
• ¾ cup of matcha powder 
• 1 cup chopped Strawberries 
• 1 cup heavy cream
• ½ Powdered Sugar 
• ¼ cup Freeze-dried Raspberry powder
• 6 strawberry-filled dark chocolate truffles
• 6 toothpicks
• ¼ cup melted milk chocolate chips

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Here is a fun hack to make sponge cake the easy way! In two medium-sized mixing bowls, add 3 eggs in each bowl and whip the eggs until fluffy. 
3. Sift one cake mix into each bowl. In the first bowl, add 1 cup of milk and ½ cup of vegetable oil. Fold together until combined. Don’t overmix. 
4. For the second bowl, sift matcha powder into 1 cup of milk and whip together until smooth. Add the matcha milk and ½ cup oil to the second bowl. Fold the mixture until combined. Then add batter to a large piping bag and set aside. 
5. Evenly pour the white batter into an oiled and parchment-lined 9” x 13” sheet pan. 
6. Next, using the matcha batter filled piping bag evenly spread on top of the white batter. You can use a bench scraper or a pallet knife to smooth out any gaps.
7. Starting from the corner, insert your clean finger into layered batter and zig zag from top to bottom and then from side to side. This is a hack to create the perfect ombre effect on your sponge cake. 
8. Bake for 30 minutes or until stuck with a toothpick it would come out clean. 
9. Once fully baked carefully release the edges of the cake from the sheet pan using a butter knife.
10. Take a clean dish towel that is large enough to cover the sheet cake and flip over the pan onto the towel. Remove the pan and parchment paper from the cake.
11. Slice ½ inch off the edges of the cake and dispose of the trimmings. 
12. Using the same knife, score the cake starting from the short side and stopping ¼ away from the center. Score the cake about 5-6 times being careful not to slice through the cake. This allows for easy rolling.
13. Using the towel beneath the cake, roll the cake with the towel inside of it and set aside to cool.
14. Making whipped cream filling: In a medium bowl add 1 cup heavy cream. Using a hand mixer whip cream until thickening begins, then add powdered sugar. Continue whipping until stiff peaks form. Set aside. 
15. Unroll cooled cake and add whipped cream evenly. Place sliced strawberries in a line about 2 inches from where you would start to roll the sponge cake. 
16. Carefully roll sponge cake with filling and transport to a serving dish.
17. Dust top of matcha moss cake with freeze-dried raspberry powder.
18. Before slicing, here’s a hack to get the perfect slice of a rolled cake everytime. Insert a toothpick into strawberry-filled dark chocolate truffles and pour milk chocolate over the truffles to create a swirl effect. Set aside truffles to cool for about 5 minutes. 
19. Then add each truffle lollipop evenly across the top of the sponge cake. The toothpick will act as a divider to get a perfect mess-free slice!
20.  Enjoy this decadent Matcha Moss Cake at any party and your guests will be green with envy!