Green Tea & Peach Chocolate Cake

As summer creeps up, I find myself yearning for Sunkissed fruits and herbaceous nuances. But something inside still clings onto my devout love of rich, dark cocoa.

This cake is so simple but such a crowd pleaser, substitute any fruit puree in the ganache, apricots work beautifully too.

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layer cake, chocolate cake, chocolate ganache, fruit ganache, buttercream, chocolate recipes, birthday cake

Yield: 8-10

Author: Suze Morrison

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Green Tea & Peach Chocolate Cake

Prep time: 45 MinCook time: 35 MinTotal time: 1 H & 20 M

As summer creeps up, I find myself yearning for Sunkissed fruits and herbaceous nuances. But something inside still clings onto my devout love of rich, dark cocoa.This cake is so simple but such a crowd pleaser, substitute any fruit puree in the ganache, apricots work beautifully too.

Ingredients

For the Cake

• 160g Plain Flour
• 200g Golden Caster Sugar
• 100g Light Muscovado Sugar
• 60g Dutch Processed Cocoa Powder
• 1 tsp Bicarbonate of Soda
• 1 ¼ tsp Baking Powder
• ½ tsp Salt
• 100g Rapeseed oil
• 2 Large Eggs, room temperature
• 2 tsp Vanilla Extract
• 230ml Lukewarm Green Tea
• 4 tbsp Peach Jam

Peach Ganache

• 100g Muscovado Sugar
• 200g Fresh Peaches, chopped
• 100ml Double Cream
• 300g 70% Cocoa Chocolate, chopped
• 25ml Sake

Instructions

1. Preheat oven 175C. Grease and dust 2 x 6” Cake pans with cocoa. Set aside in the fridge.
2. Meanwhile add the flour, both sugars, cocoa, bicarbonate of soda, baking powder and salt to a bowl and whisk until homogenous.
3. In a jug, beat the eggs and mix with the oil, vanilla, and green tea. Make a well in the flour mixture and pour the wet mixture in.
4. Whisk clockwise until only just combined, a few lumps are better than overmixing.
5. Divide the batter evenly between your pans and bake for 30-35 minutes or until a skewer comes out clean. Cool in the pans 10 minutes then invert onto a wire rack to cool completely.
6. Meanwhile, mix the peach pieces with the sugar and allow to macerate for 3-4 hours. Add to a blender and puree until smooth, pass through a sieve into a saucepan. Add the chopped chocolate to a heatproof bowl.
7. Add the cream, plus 100ml water and boil for 2 minutes. remove from the heat and stand 2 minutes more.
8. Pour over the chocolate and stand for 1 minute before blending with a hand blender. Cool to room temperature then whisk through the sake.
9. Sandwich your cakes with the peach jam and a little ganache before using the rest to frost the top and sides.
10. Decorate with fresh flowers and fruits.

https://gourmetglow.co.uk/recipes/green-tea-peach-chocolate-cake