Twenty-ten

If only I could make 2,010 of these. The chocolate cake recipe is ridiculously simple, and it yields the best I've ever had. Add only a kiss of confectioner's sugar to the matcha whipped cream, and muah! - the subtle green tea notes are absolutely perfect when paired with chocolate cake. Top the cake with a fluffy cloud of freshly whipped cream and a quick dust of matcha, and you're all set to start a new year!



Matcha and Chocolate Layer Cake
Source: Alicia (chocolate cake recipe) and me!

Ingredients:
For the cake:
* 1 cup sugar
* 3/4 cup + 2 tbsp flour
* 3/4 tsp baking soda
* 3/4 tsp baking powder
* 1/4 cup + 2 tbsp cocoa powder
* 1/4 tsp salt
* 1 tsp vanilla
* 1 egg
* 1/4 cup vegetable oil
* 1/2 cup water
* 1/2 cup boiling water
For the cream:
* 1 cup chilled heavy cream, divided
* 1 tbsp + 1 tsp confectioner's sugar
* 1 tbsp matcha

Directions:
For the cake:
* Preheat oven to 350F. Line the bottom of a 9-in. round pan with parchment paper. Grease and flour the sides of the pan.
* In a large bowl, mix dry ingredients. Add all wet ingredients except boiling water and mix well.
* Add boiling water and mix well. Batter will be thin.
* Pour into cake pans and bake 30-35 min, or until an inserted toothpick comes out clean.
* Wait 10 min and invert the cake on a flat surface (cutting board or cookie sheet). Remove paper. Invert the cake on another surface so that it is right-side-up. Allow the cake to cool to room temperature.
For the whipped cream:
* With a chilled bowl and beaters, beat 3/4 cup heavy cream until slightly frothy. Add 1 tbsp sugar and matcha and beat until stiff peaks form. Do not over-beat. Keep chilled when finished. This will be for the cream filling.
* With a clean bowl and beaters, repeat with the remaining cream and sugar. This will be for the topping.
For assembly:
* Once the cake has cooled, level the cake by slicing off the top, if needed. Cut the cake into 3 equal layers with a long, serrated knife and a gentle sawing motion. It's easier than it sounds! Start at the edges, keeping an eye on the thickness of the cake, and turn the cake as you work the knife closer to the center.
* Use cookie or biscuit cutters to cut out rounds of cake.
* Place cake round on serving plate. Pipe the matcha whipped cream over the cake by outlining the outside and swirling inward. Place another cake round on top and pipe more matcha cream. Add another cake layer.
* Pipe plain whipped cream on top, and finish by using your fingers to sprinkle a pinch of matcha. The number of cakes this recipe yields depends on the size of your cutter.