This is a beautiful dome shaped cake that is the perfect finish to any meal. It is soft, fluffy and light with flavours of fresh matcha and decadent chocolate. It's a great flavour pairing.
You can easily make this cake ahead of time, leave it in the fridge and serve it right out of the fridge.
It consists of an outer chocolate sponge cake layer and inner Matcha ricotta filling. We've added some extra chocolate chips in the filling but you can also add chopped nuts, dried fruits or whatever toppings you desire.
Ingredients:
Chocolate Sponge:
- 5 eggs, separated
- 75 grams plain flour
- 50 grams potato starch
- 70 gram castor sugar + 30 gram castor sugar
- 2 tablespoon of water
- 2 tablespoon of neutral oil + more to grease cake tin
- 1 teaspoon baking powder
- 1.5 tablespoon cocoa powder + more to dust final cake
- Grand Marnier liqueur to moisten the sponge or Orange Juice for non-alcoholic option
- approx. 25 cm round cake tin
Matcha Ricotta filling
- 750 gram Ricotta
- 150mL whipping cream
- 1.5 tablespoon High Grade Matcha
- 50 gram sugar
- chocolate chips
- additional toppings like dried fruit or chopped nuts
How to:
Prepare the chocolate sponge:
- Seperate egg whites and egg yolks into seperate bowls.
- To the egg whites, add 30 gram of castor sugar and using an electric beater, mix until firm peaks form.
- To the egg yolk, add the remaining 70 gram sugar, oil, water and mix until it becomes pale yellow and fluffy.
- In a seperate bowl, sift the flour, starch, baking powder and cocoa powder together.
- Add 1/4 of the flour mix into the egg yolk mix. Gently fold this in. Continue to do this another 3 times until all the flour mix is added.
- Now, gently fold in the firm egg whites into the egg yolk bowl. Do not over mix.
- Grease a cake tin, roughly ~20-25cm round.
- Bake at 180 degree for 30 minutes or until the centre is no longer soft.
- Let this cool down upside down for at least an hour.
Prepare Matcha Ricotta:
- Drain the ricotta in a sieve to eliminate as much water from the ricotta cheese as possible.
- Add the ricotta and sugar to a bowl. Mix this until smooth.
- In a seperate bowl, whip the whipping cream and matcha together until firm peaks form.
- Fold the Matcha cream into the ricotta cheese.
- Optional: Fold in the chocolate chips.
- Leave this in the fridge for 30 minutes before assembling.
To Assemble:
- Line a large bowl, roughly 25cm diameter with cling wrap. This makes it easier to remove the cake from the bowl later. Allow plenty of excess cling wrap to hang off the edge.
- Slice the chocolate sponge into long strips, roughly 1cm wide. This will be used to form the shell of the cake.
- Layer each slice side by side in the bowl. Ensure they are tightly packed against each other and also go up the side of the bowl.
- Brush over the sponge with liqueur or orange juice to help moisten to sponge. This will help it to retain the shape.
- Fill the bowl up with the matcha ricotta until it is just short of the height of the sponge.
- Place the final base layer of sponge over this. Gently moisten the sponge by brushing on more liqueur or orange juice.
- Fold the glad wrap over this and leave it in the fridge overnight or for at least 4 hours.
To serve:
- Once the cake has set in the fridge, unfold the glad wrap and turn the cake upside down so the cake resembles a dome shaped. Remove the rest of the cling wrap.
- Dust the cake with more cocoa powder.
- Slice and serve cold!