Marbled Green Tea Yogurt Cake
By: Eliza Adam
Published: Wednesday, February 2, 2011 - 10:25pm

Ingredients




For the cake
4 ounces (½ cup) unsalted butter, softened, more for the pan
9 ounces (2 cups) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup granulated sugar
3 large eggs
1 1/2 cups plain yogurt (low-fat or full-fat)
2 teaspoons pure vanilla extract
2 tablespoons green tea powder
For the ganache frosting
3/4 cup heavy cream
8 ounces semisweet chocolate, broken into small pieces
1 tablespoon light corn syrup

Preparation

1 Make the cake: 2 Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9-inch cake pan. Line the pan with a piece of parchment paper cut to size. 3 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, and then add the yogurt and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just incorporated. 4 Set aside 1/3 of the batter and add green tea powder to it, mix well.  Transfer 2/3 of the batter to the prepared pan, drop the green tea batter by a spoons full onto the regular batter.  Swirl with butter knife to achieve marbled effect. 5 Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool completely on a rack before turning the cake out of the pan. 6 Make the frosting and frost the cake: 7 Bring the cream to a simmer in a small saucepan over medium heat. Reduce the heat to low, add the chocolate and corn syrup, and whisk until the chocolate is completely melted. Remove from the heat and let cool for 15 minutes. Transfer to a large bowl and refrigerate uncovered, stirring every 30 minutes or so, until it firms to a spreadable texture, about 45 minutes. Transfer the cake to a cake plate. Spread the ganache evenly over the top and sides of the cake with an offset spatula.

About


adapted from Fine Cooking website