White chocolate and matcha are a match made in
dessert heaven. The key is to use couverture white chocolate - it's
not as sweet as other white chocolates and is much easier to handle
to boot. Win-win.
160 gmsoftened butter, plus extra for greasing400 gmcaster sugar180 mlvegetable oil6eggs185 ml (¾ cup)milk1 tspvanilla bean paste30 gmmatcha powder, sieved, plus extra to serve450 gm (3 cups)plain flour, plus extra for dusting3½ tspbaking powderWhite chocolate cream300 mlthickened cream1titanium-strength gelatine leaf, softened in cold water for 5 minutes400 gmcouverture white chocolate, finely chopped300 gmcrème fraîche
Preheat oven to 160C. Butter two 22cm-diameter cake tins, line bases with baking paper and dust sides with flour. Beat butter, sugar and oil in an electric mixer until pale (2-3 minutes), then add eggs one at a time, beating well between additions. Gradually beat in milk, then vanilla and matcha. Sieve in flour and baking powder, stir to combine, then divide among cake tins, smooth tops, and bake until risen and centres spring back when lightly pressed (25-30 minutes). Cool in tins for 10 minutes, then turn out onto wire racks to cool completely.
For white chocolate cream, bring 100ml cream to a simmer in a small saucepan, then remove from heat. Squeeze excess water from gelatine and stir into cream. Melt chocolate in a bowl placed over a saucepan of gently simmering water, stir into gelatine mixture to combine and set aside to cool briefly. Whisk crème fraîche and remaining cream in a bowl to soft peaks, fold into chocolate mixture and refrigerate until starting to firm up (30 minutes to 1 hour).
To assemble, trim tops of cakes flush. Place one cake on a serving plate base-side down, spread top with white chocolate cream to about 5mm thick and refrigerate until cream is firm (20-30 minutes). Top with remaining cake, base-side up, spread remaining white chocolate cream over top and sides of cake and refrigerate to firm (30 minutes). Serve dusted with extra matcha.