The Cake Merchant

Ingredients

For the Chocolate Cake:
• 2 ounces (60 grams) unsweetened chocolate, chopped
• 3 tablespoons Dutch process cocoa powder
• 2/3 cup (160 ml) boiling water
• 1 cup (125 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 11 tablespoons (155 grams) unsalted butter, softened but still cool
• 1 cup (200 grams) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) buttermilk
• 1 teaspoon pure vanilla extract
For the Matcha Frosting:
• 6 large egg whites (or 170 grams liquid egg whites)
• 1 1/4 cups (250 grams) granuated sugar
• pinch of salt
• 3 sticks (340 grams) unsalted butter, softened but still cool
• 2 teaspoons pure vanilla extract
• 1-2 tablespoons matcha powder plus additional for dusting

Instructions

For the Chocolate Cake:
1. Preheat the oven to 350 degrees fahrenheit.
2. Grease and line 3 6-inch pans with parchment paper.
3. In a bowl, combine the unsweetened chocolate, cocoa powder, and boiling water and whisk until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. With an electric mixer (or the bowl of a stand mixer, beat together the butter and sugar on medium speed for 3 minutes, until light and fluffy.
6. Scrape down the sides of the bowl and add the eggs one at a time, beating for about 30 seconds after each addition.
7. Add the buttermilk and vanilla extract and beat to combine.
8. With the mixer on low, add the 1/3 of the chocolate mixture followed by 1/2 the flour mixture, alternating between the 2 mixtures and starting and ending with the chocolate. Do not over mix.
9. Divide the batter between the 3 pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Cool on wire racks for about 15 minutes.
11. Run a knife around the edge of the pans and turn the cakes out onto to wire racks to cool completely.
For the Matcha Frosting:
12. Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
13. Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since you don't want scrambled eggs.
14. Heat the egg white mixture until it reaches 160 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
15. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
16. Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
17. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
18. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
19. Once the buttercream has become smooth, and the vanilla extract and beat until incorporated.
20. Add one tablespoon of the matcha powder and beat to combine. Add additional matcha powder according to your taste.
To Assemble the Cake:
21. Place one layer of the cake on an 6-inch cake board.
22. With an offset spatula, spread about 3/4 cup of the frosting on top of the first layer.
23. Repeat this process with the second layer, spreading another 3/4 cup of the frosting on top.
24. Place the 3rd layer of cake on top.
25. Place the cake on a turntable, and apply a thin layer of the frosting on the sides and the top of the cake to lock in the crumbs.
26. Let the frosting set up in the refrigerator for about 30 minutes.
27. Apply the remainder of the frosting to the sides and top of the cake, using an offset spatula and a bench scraper to smooth out the sides.
28. Pipe the remainder of the frosting on top with an open star tip and dust with matcha powder.
29. Serve at room temperature.

Ingredients

For the Pistachio Orange Cakes:
• 1/4 cup (40 grams) unsalted shelled pistachios (not dyed red)
• 1/3 (42 grams) cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons (42 grams) unsalted butter, at room temperature
• 1/3 cup (67 grams) sugar
• 1 large egg
• 2 1/2 tablespoons whole milk
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon finely grated orange zest
For the Grand Marnier Cream Cheese Frosting:
• 3 ounces (85 grams) cream cheese, at room temperature
• 5 tablespoons (70 grams) unsalted butter, at room temperature
• 1 cup (115 grams) confectioner's sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon Grand Marnier
• Finely chopped pistachios for topping

Instructions

For the Pistachio Orange Cakes:
1. Preheat the oven to 350 degrees fahrenheit.
2. Grease and line 2 15 oz. tin cans with parchment paper (or use baking spray) and place the cans on a baking sheet.
3. In a food processor, pulse the shelled pistachios until you reach a powdered consistency. Don't pulse for too long, or you will end up with paste.
4. Add the flour, baking powder, and salt to the food processor and pulse for a few times to combine.
5. With an electric mixer, beat the butter and sugar together on medium speed for about 3 minutes until light and creamy.
6. Add the egg and beat to combine, scraping down the sides of the bowl when necessary.
7. Add the milk, vanilla extract, and orange zest and beat to combine.
8. Add the flour/pistachio mixture and stir or beat on low until just combined.
9. Divide the batter between the 2 cans and place the entire baking sheet with the cans in the oven (this will make it easier to get in and out of the oven).
10. Bake for 20-25 minutes (mine took right around 23) until a toothpick inserted into the center of the cakes comes out clean.
11. Let the cakes cool on wire racks for about 15 minutes.
12. Run a knife around the edge of the cakes and invert on to the wire racks to cool completely.
For the Grand Marnier Cream Cheese Frosting:
13. With an electric mixer, beat the cream cheese and butter on medium speed for 1-2 minutes until thoroughly combined.
14. Add the confectioner's sugar and beat on low until just combined.
15. Turn the mixer up to medium and beat for an additional 2-3 minutes.
16. Add the vanilla extract and Grand Marnier and beat to combine.
17. If the frosting is running, put it in the fridge for 10-15 minutes. If you like it sweeter, you can also add more powdered sugar to thicken it.
To Assemble the Cake:
18. Slice the layer cakes in half horizontally and place them on a 3 1/2 inch cake board (or directly on a plate if you don't have a small cake board).
19. Spread a layer of frosting in between each layer.
20. Place a dollop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. Let the crumb coat set in the fridge for about 30 minutes.
21. Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
22. Sprinkle the tops of the cakes with chopped pistachios.