Dark Chocolate Matcha Layer Cake

This beautifully contrasted cake is perfect for any of the chocoholics in your family.

Dark Chocolate Matcha Layer Cake from The Cake Merchant

Serves 10-14


  • 3 x 25cm cake tins
  • Baking paper
  • 2 mixing bowls
  • Electric beater or stand mixer
  • Metal or glass mixing bowl
  • Saucepan
  • Thermometer
  • Cake stand
  • Spatula
  • Bench scraper
  • Cake turntable (optional)
  • Piping bag with star tip
  • Sieve


Chocolate cake
  • 60g unsweetened chocolate, chopped
  • 3 tbsp cocoa powder
  • 160ml boiling water
  • 1 cup plain flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 155g unsalted butter, softened
  • 1 cup caster sugar
  • 2 eggs, room temperature
  • 120ml buttermilk
  • 1 tsp vanilla extract
Matcha frosting
  • 6 egg whites
  • 1¼ cup caster sugar
  • Pinch of salt
  • 340g unsalted butter, softened
  • 2 tsp vanilla extract
  • 2 tbsp Matcha Live Longer green tea powder


  1. Preheat your oven to 175°C.
  2. Grease your three cake tins, line with baking paper and set aside while you prepare your cake mix.
  3. Whisk chocolate, cocoa and boiling water in a bowl until smooth.
  4. In a second bowl, combine flour, baking soda and salt.
  5. Cream your butter and sugar, beating until the mixture turns pale (about 3 minutes).
  6. Gradually beat in your eggs, one at a time, mixing for about 30 seconds per egg.
  7. Pour in your buttermilk and vanilla and beat once more.
  8. With your beaters or mixer on low, add in a third of the chocolate, then half of the flour, another third of the chocolate, the rest of the flour, and finally, the last of the chocolate.
  9. As soon as the mixture is combined, stop beating and divide the batter between your three cake tins.
  10. Bake for 20-25 minutes (or until a skewer comes out clean) then leave to cool on a wire rack for about 15 minutes.
  11. Once the cake tins have cooled enough for you to handle them, carefully remove the cakes, running a knife along the edge if needed, then place them back on the rack to cooldown completely.
  12. In the meantime, begin preparing your frosting by combining egg whites, sugar and salt in a metal or glass bowl.
  13. Bring a small amount of water to a simmer in a saucepan slightly smaller than your bowl to create a double boiler.
  14. Place the bowl over the saucepan, making sure the water level is not high enough to touch the base, and whisk until the mixture reaches 70°C, being careful not to scramble the eggs.
  15. Take the bowl off the saucepan and immediately begin beating until the egg mixture becomes fluffy and swells in size. This can take a few minutes depending on your mixing speed but your bowl should be cool to the touch by the end.
  16. Reduce the speed to low and slowly add in your slightly softened butter, one piece at a time. Keep mixing until the butter is well incorporated. If the butter was too soft the mixture may look a bit too wet, if that is the case, simply chill the mix in the fridge for 15 minutes before moving on to the next step.
  17. With the buttercream combined, add your vanilla and enough of the Matcha powder to achieve your desired frosting colour.
  18. To assemble, place one layer of cake onto the plate or board the cake will be displayed on.
  19. Add ¾ cup of frosting and evenly spread across the top of the cake.
  20. Add another layer of cake, frosting and then the final layer of cake.
  21. Cover the top and sides of the entire cake with a thin layer of frosting and then refrigerate for 30 minutes. This will make applying the final layer of frosting much easier and ensure you don’t get any loose cake crumbs in the mix.
  22. Once the first layer of frosting has set, transfer the cake to your turntable (if using), and apply another cup or so of icing, smoothing the edges with the help of your cake scraper and the turntable, if you have one.
  23. Load up your piping bag with the remaining frosting and pipe on your stars.
  24. Dust with a little more Matcha, serve at room temperature and enjoy!