Matcha Coffee Chocolate Cake

Matcha Diplomat Cream

  • Make pastry cream ahead of time
  • Make matcha paste:
    • 1 tbsp matcha powder
    • small splash almond milk
    • mix until you have a paste
  • Whip 34 cup cold, heavy cream to stiff peaks
  • Whisk the pastry cream and matcha paste together
  • Fold in the whipped cream

Coffee Chocolate Sour Cream Cake



  • 2 cups all-purpose flour
  • 1 34 cups sugar
  • 1 12 tsp baking soda


  • 2 sticks (1 cup) unsalted butter
  • 13 cup cocoa powder
  • 1 cup brewed coffee
  • 12 tsp fine salt
  • 2 large eggs
  • 12 cup sour cream
  • 1 tsp vanilla extract


Make the batter

  • Preheat oven to 350°F
  • In a medium mixing bowl, whisk together the dry ingredients (yes, including the sugar)
  • In a heavy bottomed saucepan over medium heat
    • Add the butter, cocoa, coffee, and salt
  • Stir until everything is dissolved and you have what looks like amazing hot chocolate
  • Keep cooking and stirring until it starts to steam
  • Make a well in the dry ingredients
  • Pour half of the hot chocolate into the well
  • Mix carefully with a whisk until it gets annoying
  • Pour in the rest of the hot chocolate
  • Stir until combined
  • Whisk in 2 eggs, one at a time
  • Whisk in sour cream and vanilla

Divide and bake

  • Spray 2 9″ round pans with canola oil
  • Line with parchment paper
  • Spray with oil on top of the paper
  • Distribute batter into the pans
  • Tapa tapa
  • Bake at 350°F until a skewer comes out clean, about 50? minutes
  • Let cool for 15 minutes in the pan
  • Invert onto a wire rack to cool completely


  • Cut cake rounds so tops are flat
  • Spread matcha diplomat cream on top of the bottom cake layer
  • Place the other layer on top
  • How to finish…
    • Spread a thin layer of diplomat cream on top and stick sliced almonds to it?
    • Dust with powdered sugar
    • Mirror glaze…