White German Chocolate Cake With Matcha Ganache Swirl

This White German Chocolate Cake with Matcha Ganache Swirl is a delightful fusion of classic Southern comfort and vibrant Japanese flavors. We’ve taken the beloved richness of white German chocolate cake and swirled in a beautiful, subtly bitter matcha ganache for a truly unforgettable dessert. The toasted coconut and pecans add a wonderful textural contrast, making each bite a symphony of flavors and sensations. Get ready to impress your friends and family with this show-stopping cake!

What You’ll Need

• 250 g (2 cups) All-Purpose Flour, sifted: Sifting the flour ensures a light and airy cake texture by removing any lumps and incorporating air. Using all-purpose flour provides the perfect balance of protein for structure and tenderness.
• 200 g (1 cup) Granulated Sugar: Granulated sugar provides sweetness and helps to create a tender crumb. It also aids in browning during baking.
• 1 tsp (5 g) Baking Powder: Baking powder is a leavening agent that helps the cake rise, creating a light and fluffy texture.
• ½ tsp (2.5 g) Baking Soda: Baking soda also acts as a leavening agent, and when combined with an acidic ingredient (like the buttermilk in some variations), it creates extra lift.
• ¼ tsp (1 g) Salt: Salt enhances the flavors of the other ingredients and balances the sweetness.
• 115 g (½ cup) Unsalted Butter, softened: Using softened butter is crucial for creating a light and fluffy batter. Ensure it’s at room temperature for easy creaming with the sugar. Unsalted butter allows you to control the overall saltiness of the cake.
• 2 Large Eggs, room temperature: Room temperature eggs emulsify more easily into the batter, creating a smoother and more even texture.
• 120 ml (½ cup) Whole Milk, room temperature: Whole milk adds moisture and richness to the cake. Using room temperature milk helps it incorporate more easily into the batter.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and depth. Choosing alcohol-free ensures it’s suitable for all audiences.
• 200 g (7 oz) White Chocolate, finely chopped and melted: High-quality white chocolate adds a delicate sweetness and creamy texture to the cake. Finely chopping it ensures it melts evenly.
• 150 ml (⅔ cup) Heavy Cream: Heavy cream provides richness and is essential for making the matcha ganache.
• 15 g (1 tbsp) Matcha Green-Tea Powder: Matcha powder is a finely ground powder of specially grown and processed green tea leaves. It imparts a vibrant green color and a unique, slightly bitter flavor. Use culinary-grade matcha for the best results.
• 100 g (3½ oz) White Chocolate, chopped for ganache: This additional white chocolate contributes to the smooth and creamy texture of the matcha ganache.
• 100 g (½ cup) Unsalted Butter, for frosting: Similar to the cake, using unsalted butter in the frosting allows for better flavor control.
• 150 g (¾ cup) Brown Sugar: Brown sugar adds a molasses-like flavor and contributes to a moist and chewy frosting.
• 60 ml (¼ cup) Whole Milk, for frosting: Milk helps to achieve the desired consistency for the frosting.
• 80 g (⅓ cup) Sweetened Shredded Coconut, toasted: Toasting the coconut enhances its flavor and adds a delightful crunch.
• 80 g (¾ cup) Pecans, toasted and coarsely chopped: Toasted pecans provide a nutty flavor and a satisfying texture.
• 1 tsp (5 ml) Vanilla Extract, for frosting: Vanilla extract complements the other flavors in the frosting.
• To garnish: extra toasted coconut, chopped pecans, and a light dusting of matcha powder – for a beautiful finishing touch!

Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Whole Milk: Almond milk or another plant-based milk can be used, but it may slightly alter the texture and flavor.
• White Chocolate: While it won’t be the same, you could experiment with a high-quality blonde chocolate as a substitute.
• Pecans: Walnuts or macadamia nuts can be used in place of pecans.

Assembling the Masterpiece: A Step-by-Step Guide

1. Prepare the Cake Layers: Once the cakes are completely cooled (this is crucial to prevent the frosting from melting!), gently level the tops with a long serrated knife if needed. This ensures a stable and visually appealing layered cake.
2. Crumb Coat Application: Place one cake layer on your serving plate or cake stand. Apply a thin layer of frosting all over the top and sides. This “crumb coat” traps any loose crumbs, preventing them from mixing into the final frosting layer. Refrigerate for 15-20 minutes to allow the crumb coat to set.
3. Final Frosting Layer: After the crumb coat has chilled, apply a generous and even layer of the pecan-coconut frosting over the entire cake. Use an offset spatula or a knife to create a smooth finish or decorative swirls, as desired.
4. The Matcha Swirl Reveal: Carefully place the second cake layer on top of the frosted first layer. Gently press down to ensure it’s secure.
5. Decorative Flourish: Sprinkle the sides of the cake with extra toasted coconut and chopped pecans. Lightly dust the top with a pinch of matcha powder. This not only enhances the visual appeal but also subtly reinforces the matcha flavor.
6. Chill and Serve: For best results, chill the assembled cake for at least 30 minutes before serving. This allows the frosting to set completely and the flavors to meld together.

The Science Behind the Swirl: Why Matcha Works

The addition of matcha isn’t just for aesthetics; it’s a brilliant flavor pairing with white chocolate. Matcha’s subtle bitterness cuts through the sweetness of the white chocolate, creating a balanced and sophisticated flavor profile. The fat content in the white chocolate also helps to carry and distribute the matcha’s flavor, ensuring a harmonious blend in every bite. The swirling technique creates pockets of intense matcha flavor alongside the creamy white chocolate, offering a delightful textural and taste experience.

Toasting the Coconut and Pecans: A Flavor Boost

Toasting the coconut and pecans is a non-negotiable step in this recipe. Toasting brings out their natural oils, intensifying their flavor and adding a delightful crunch. Spread the coconut and pecans in a single layer on a baking sheet and toast in a preheated oven at 175°C (350°F) for 5-7 minutes, or until golden brown and fragrant. Watch them closely, as they can burn quickly! Let them cool completely before adding them to the frosting.

Troubleshooting: Common Issues and Solutions

Cake is Dry:

Overbaking is the most common cause of dry cake. Ensure you’re using an oven thermometer to verify the oven temperature and start checking for doneness a few minutes before the recommended baking time. Also, avoid overmixing the batter, as this can develop the gluten and result in a tougher cake.

Ganache is Too Thin:

If the matcha ganache is too thin, simply let it cool for a longer period. As it cools, it will thicken. If it’s still too thin after a significant cooling time, you can add a small amount of finely chopped white chocolate (about 10-15g) and stir until melted and smooth.

Frosting is Too Soft:

If the frosting is too soft, chill it in the refrigerator for 15-20 minutes, then re-whip it. If it’s still too soft, add a tablespoon of powdered sugar at a time until it reaches the desired consistency.

Pairing Suggestions: Complementing the Flavors

This White German Chocolate Cake with Matcha Ganache Swirl pairs beautifully with a light and floral tea, such as jasmine green tea or white peony tea. A glass of chilled Moscato d’Asti would also complement the cake’s sweetness and delicate flavors. For a non-alcoholic option, try sparkling apple cider.

Frequently Asked Questions (FAQ)

• Can I use a different type of tea powder? While matcha is recommended for its unique flavor and color, you could experiment with other finely ground green tea powders, but the results may vary.
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• How long will the cake keep? This cake will keep in the refrigerator for up to 3 days.

This White German Chocolate Cake with Matcha Ganache Swirl is a truly special dessert that’s sure to impress. The combination of flavors and textures is simply divine. Don’t forget to save this recipe to Pinterest so you can bake it again and again!

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