Hojicha Butter Cream Cake (Printable Version)

Fluffy sponge layers with roasted tea buttercream and dark chocolate ganache topping

# Components:

→ Sponge Cake

01 - 1 cup cake flour, sifted
02 - 4 large eggs, room temperature
03 - 1/2 cup granulated sugar
04 - 3 tablespoons whole milk, room temperature
05 - 3 tablespoons unsalted butter, melted and cooled
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Hojicha Buttercream

08 - 3 tablespoons hojicha loose leaf tea or 3 tea bags
09 - 1/3 cup plus 1 tablespoon whole milk
10 - 14 ounces unsalted butter, room temperature
11 - 1 3/4 cups powdered sugar, sifted
12 - Pinch of salt

→ Dark Chocolate Ganache

13 - 3.5 ounces dark chocolate (60-70% cocoa), chopped
14 - 1/3 cup heavy cream

# Directions:

01 - Preheat oven to 350°F. Line the bottom of two 7-inch round cake pans with parchment paper.
02 - In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, until thick and pale.
03 - Gently fold in the sifted cake flour and salt in three additions using a spatula.
04 - Combine milk, melted butter, and vanilla extract in a small bowl. Add a few spoonfuls of batter into this mixture, then fold back into the main batter.
05 - Divide batter evenly between the two pans. Bake for 20-22 minutes, or until a skewer inserted into the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Heat milk in a small saucepan until just below boiling. Add hojicha and steep for 10 minutes, then strain and cool completely.
08 - Beat butter with powdered sugar and salt until light and fluffy, about 3-4 minutes. Gradually beat in the cooled hojicha-infused milk until smooth and creamy.
09 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chopped chocolate in a bowl, let sit for 2 minutes, then stir until smooth and glossy. Cool to room temperature.
10 - Place one cake layer on a serving plate. Spread half the hojicha buttercream evenly over the top. Place the second cake layer on top.
11 - Spread remaining buttercream over the top and sides of the cake. Pour the cooled ganache over the cake, letting it drip down the sides.
12 - Chill for 30 minutes before slicing.

# Expert Tips:

01 -
  • The earthy, roasted aroma of hojicha provides a unique flavor profile that isn't overly sweet.
  • A light and airy sponge cake texture that perfectly complements the rich buttercream.
  • Stunning visual appeal with a glossy dark chocolate ganache drip.
02 -
  • Sift your powdered sugar and cake flour thoroughly to ensure a smooth buttercream and a lump-free cake crumb.
  • Wait until the ganache has cooled to a thick but pourable consistency before glazing the cake for the perfect drip effect.
  • Check labels for cross-contamination if you have concerns about the allergens present, which include eggs, dairy (milk, butter, cream), and gluten.
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