What better to celebrate Chinese New Year than this recipe for mini cakes with green tea and white chocolate flavors? The cake is light and not too sweet, which pairs perfectly with sweet ganache and earthy green tea poured fondant.
These single-serving desserts were served at a party with friends and they were a hit, to say the least. The little cakes were demolished within minutes.
This cake recipe can be made into a shorter 2 inch layer cake or doubled to make a traditional 4 inch layer cake. This batter will also make 12 cupcakes. Shout out to friends and family for a Happy Chinese New Year!
Oven Temperature: 350˚F
Baking Time: 20-25 minutes
Makes: 16 2inch mini cakes or 25 1 1/2inch mini cakes
1 stick butter (unsalted), softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 teaspoon baking powder
1 1/2 tablespoons green tea powder
1 1/2 cups all-purpose flour
3/4 cup milk
White Chocolate Ganache
1 cup heavy whipping cream
8 ounces white chocolate
Green Tea Poured Fondant
1/4 cup milk
3 cups powdered sugar
1 tablespoon green tea powder or to taste
Preheat oven to 350˚F. Spray one 8x8inch cake pan with cooking spray or grease with butter.
In a large bowl, cream butter and sugar together until light and fluffy. Add in eggs, one at a time, beating well after each addition.
Then add in vanilla, salt, baking powder and green tea powder. Beat just until combined.
Then, add half of the flour and mix well. Mix in all of the milk. Then, lastly, add in the rest of the flour.
Pour batter into prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool until at room temperature and then freeze for 15-20 minutes. While waiting for the cake to cool, you can make the ganache and poured fondant.
To make the white chocolate ganache, place white chocolate in a bowl and heat cream on the stove just to a simmer. Pour cream over the white chocolate and let sit for one minute. Then stir until smooth. Let cool until room temp in the refrigerator.
To make the poured fondant, in a medium sized bowl, add the milk, powdered sugar and green tea powder. Whisk together until combined.
After freezing, the cake will be easier to cut.
Now cut the cake into two layers using a serrated knife. Sandwich the two cake layers with white chocolate ganache in between. Then, freeze the whole cake one more time until firm.
Once slightly frozen, cut the cake into desired size squares. Place the mini cakes on a rack over a baking sheet to catch drips. Pour the poured fondant on top of each cake. Warm the poured fondant in the microwave if too thick and then pour on top.
Decorate with some melted chocolate drizzle if desired. Enjoy!