April 21st, 2017
Excerpted from LOLA's: A Cake Journey Around the World published by Ryland Peters & Small
Preheat the oven to 180°C (350°F) Gas 4.
Sift the flour, baking powder and matcha powder into a large bowl. Set aside until needed.
Place the butter, sugars and vanilla extract into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk and large mixing bowl) and beat on medium speed until fluffy.
Add the eggs, one at a time, and mix on low speed until combined, stopping to scrape down the sides of the bowl as you go.
Add the dry sifted ingredients and mix on medium speed until smooth – do not over-mix at this stage. Finally, add the sour cream to the batter and the food colouring, if using.
Pour the batter carefully into the prepared Bundt pan or ring mould and bake in the centre of the preheated oven for 50–55 minutes or until well risen and a skewer inserted into the centre of the cake comes out clean. Allow to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
FOR THE GANACHE: place the double/heavy cream into a pan and heat on medium heat until bubbles start to form around the edge of the pan. Remove from the heat and add the chopped chocolate and matcha powder. Using a whisk, mix until the chocolate has melted and you have a smooth ganache. Add the green colouring, if using. Allow to cool at room temperature until the ganache has thickened but is still a pourable consistency. If this is taking a long time, you can place the ganache into the fridge for 20 minutes or so to help it firm up.
Place the cooled cake onto a serving plate. Using a spoon, carefully pour the ganache over the top of the cake, allowing it to dribble down the sides and find its way into the hole in the centre of the cake.
Allow to set for an hour or so before slicing.