
Baker’s Formula: Green Tea Opera Cake
February 11, 2019
By Chef Aiko Uchigoshi
Matcha Chocolate Hazelnut Layer Cake

A home cook’s version of Miku Toronto’s famous Green Tea Opera Cake
Ingredients
For the Chocolate Cake layers:
- 1 cup flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 1/4 teaspoon baking powder
- 1/3 teaspoon baking soda
- 1/3 teaspoon salt
- 1 1/4 teaspoon instant coffee powder
- 1/4 cup milk
- 3 1/2 tablespoon vegetable oil
- 1 egg
- 1/2 cup water
- 1 teaspoon vanilla extract
For the Espresso Syrup:
- 100ml boiled water
- 1 rounded teaspoon instant coffee
- 1/4 cup sugar
- 1 tablespoon kahlua
For the Matcha Buttercream:
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- 1 1/4 cups softened butter
- 1 tablespoon matcha powder
- 1 cup sugar
- 1/4 cup water
- 6 egg yolks
- 1 whole egg
For the Chocolate Hazelnut Rice Crunch mixture:
- 1/2 cup of chocolate hazelnut spread
- 1/2 sugar
- 4 cups rice puffs
- 5/8 cups dark chocolate (melted)
- 2 tablespoon butter
For the Adzuki Cream:
- 1/2 cup of adzuki paste (red bean paste)
- 1/2 tablespoon butter
Directions
For the Chocolate Cake layers:
- Preheat the oven to 350º.
- Prep a 12’ round Springform pan with parchment paper.
- Combine dry ingredients into a bowl and mix well.
- Put liquid ingredients into another bowl and mix. Pour liquid ingredients into dry ingredients bowl and mix until smooth.
- Pour batter into the baking pan, then bake for 25 minutes. Let cool.
- Remove cake and cut into 3 even layers with a thickness of 1 cm each.
For the Espresso Syrup:
- Combine all ingredients. Let cool completely.
For the Matcha Buttercream:
- Mix egg yolks and whole egg using the mixer on low speed.
- Put sugar and water in a pan, and bring it to a boil. Once it boils, slowly pour into mixer with the mixer on high speed until the mixture is fluffy.
- Let cool completely.
- Next, mix butter and matcha well and add it to the mixer bowl. Combine all ingredients until smooth.
For the Chocolate Hazelnut Rice Crunch mixture:
- Place dark chocolate and butter in a microwave-safe bowl. Heat in the microwave in 30 second increments until melted.
- Combine remaining ingredients with melted dark chocolate and butter mixture.
For the Adzuki Cream:
- Mix Adzuki paste and butter together to form the Adzuki cream.
To Assemble:
- Brush all cake layers with the espresso syrup.
- Put one slice of cake back into the springform pan.
- Spread a layer of the chocolate hazelnut rice crunch on the slice of chocolate cake in the pan.
- Spread a layer of matcha buttercream on top of the chocolate hazelnut rice crunch layer.
- Add another layer of cake to the pan. Spread another layer of matcha butter cream and put the last layer of cake on top.
- Spread a layer of the Adzuki cream on it, then finish with rest of Matcha buttercream, chill it in fridge for 6 hours.
- Frost the cake with the remaining Matcha buttercream. Optional: Decorate with assorted berries and fresh cut flowers.
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