Hojicha Butter Cream Cake (Print Version)

Delicate sponge with aromatic hojicha buttercream and dark chocolate ganache.

# What You'll Need:

→ Sponge Cake

01 - 1 cup cake flour, sifted
02 - 4 large eggs, room temperature
03 - 1/2 cup granulated sugar
04 - 3 tablespoons whole milk, room temperature
05 - 3 tablespoons unsalted butter, melted and cooled
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Hojicha Buttercream

08 - 3 tablespoons hojicha loose leaf tea or 3 tea bags
09 - 1/2 cup whole milk
10 - 1 3/4 cups unsalted butter, room temperature
11 - 1 3/4 cups powdered sugar, sifted
12 - Pinch of salt

→ Dark Chocolate Ganache

13 - 3.5 ounces dark chocolate (60-70% cocoa), chopped
14 - 1/3 cup heavy cream

# Steps to Follow:

01 - Preheat oven to 350°F. Line the bottom of two 7-inch round cake pans with parchment paper.
02 - In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until thick and pale.
03 - Gently fold in the sifted cake flour and salt in three additions using a spatula.
04 - Combine milk, melted butter, and vanilla extract in a small bowl. Add a few spoonfuls of batter into this mixture, then fold back into the main batter.
05 - Divide the batter evenly between the two prepared pans. Bake for 20-22 minutes, or until a skewer inserted into the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Heat milk in a small saucepan until just below boiling. Add hojicha and steep for 10 minutes. Strain through a fine sieve and cool to room temperature.
08 - Beat room temperature butter with powdered sugar and salt until light and fluffy, about 3-4 minutes. Gradually beat in the cooled hojicha-infused milk until smooth and creamy.
09 - Heat heavy cream in a small saucepan until steaming but not boiling. Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Cool to room temperature.
10 - Place one cake layer on a serving plate. Spread half the hojicha buttercream evenly over the top. Place the second cake layer on top. Spread remaining buttercream over the top and sides.
11 - Pour the cooled ganache over the cake, allowing it to drip naturally down the sides. Chill for 30 minutes before slicing.

# Additional Tips::

01 -
  • The hojicha brings this unexpected toasted depth that makes people lean in for another bite before they can even name what they're tasting.
  • It's technically medium difficulty, but the techniques are forgiving enough that small imperfections disappear under that silky chocolate ganache.
  • You get to make this entirely from scratch and feel like you've unlocked something special that most bakeries don't even attempt at home.
02 -
  • Room temperature eggs and butter aren't optional, they're essential to the structure and texture, cold ingredients will make your cake dense and your buttercream grainy.
  • The hojicha flavor comes through only if you infuse the milk long enough, 10 minutes is the minimum, but 12 to 15 minutes if you love a deeper roasted taste.
  • Chocolate ganache needs to cool to room temperature before you pour it, too warm and it'll slide off the sides, too cool and it won't spread smoothly.
03 -
  • If your buttercream looks grainy or broken, it usually means the hojicha milk was too warm when you added it, keep whisking and it will come back together as it cools slightly.
  • A rotating cake stand makes frosting smoother and less stressful, if you don't have one, a mixing bowl turned upside down works surprisingly well.
  • Chill your offset spatula in the refrigerator for a few minutes before frosting, a cold tool glides over buttercream without dragging or tearing it.
Return