MegaPlants Magic Chocolate Cake with Whipped Matcha Ganache

MegaPlants Magic Chocolate Cake with Whipped Matcha Ganache

This recipe combines the rich tones of MegaPlants Cacao Magic in both the cake and the ganache, complemented by the earthy touch of MegaPlants Matcha Magic for a delightful and visually stunning dessert.

Ingredients:

For the Chocolate Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (not Dutch-processed)
2 tablespoons MegaPlants Cacao Magic
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
½ cup vegetable oil
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups granulated sugar
For the Whipped Matcha Ganache:

1 cup heavy cream
12 oz dark chocolate, roughly chopped
2 tablespoons MegaPlants Matcha Magic
¼ cup milk (optional)
Decoration:

MegaPlants Matcha Magic powder
Fresh berries (optional)
Instructions:

For the Chocolate Cake:

Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, cocoa powder, MegaPlants Cacao Magic, baking soda, baking powder, and salt.
In a separate bowl, whisk together milk, oil, egg, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Stir in granulated sugar until fully incorporated.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.
For the Whipped Matcha Ganache:

In a saucepan, heat heavy cream over medium heat until simmering. Do not boil.
Remove from heat and add chopped chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
Sift in MegaPlants Matcha Magic powder and whisk until fully incorporated.
For a thinner ganache, you can slowly whisk in milk, one tablespoon at a time, until desired consistency is reached.
Let the ganache cool slightly until it thickens to a spreadable consistency.
Assemble and Decorate:

Once the cake is cool, spread the whipped matcha ganache evenly over the top.
Dust the top with additional MegaPlants Matcha Magic powder for an elegant touch.
Optional: Garnish with fresh berries for a pop of color and sweetness.
Refrigerate the cake for at least 30 minutes before serving, allowing the ganache to set.
Tips:

For a richer chocolate flavor, use Dutch-processed cocoa powder.
You can substitute the egg in the cake batter with a flaxseed egg.
If you prefer a thicker ganache, use less milk or let it cool further before spreading.
Get creative with decorations! You can use chocolate shavings, edible flowers, or even piped swirls of ganache for added flair.