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Charcoal Matcha Checkerboard Cake

Clara Cakes

Be fashion forward with a checkerboard cake made with matcha and charcoal cake and layered in dark charcoal frosting.

Recipe

Servings: 35

Ingredients

  • Matcha cake:
  • 1 cup full fat canned coconut milk
  • 1/2 cup plain soy milk
  • 1 tablespoon apple cider or coconut vinegar
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons matcha powder
  • 1 cup canola oil
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • Charcoal cake:
  • 1 cup full fat canned coconut milk
  • 1/2 cup plain soymilk
  • 2 tablespoons apple cider vinegar or coconut vinegar
  • 2 1/2 cups cake flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons charcoal powder
  • 1 cup canola oil
  • 1 1/2 cups sugar
  • 2 tablespoons vanilla extract
  • Charcoal frosting:
  • 2 1/2 cups vegan butter
  • 2 1/2 cups vegetable shortening
  • 7 cups powdered sugar
  • 5 1/2 tablespoons charcoal powder
  • 2 1/2 tablespoons vanilla extract
  • Splash of soy milk

Let's get Cooking...

  1. Preheat oven to 350 degrees. Trace four, 9-inch round cake pans on parchment paper with a pencil. Cut the circles out. Coat the cake pans with nonstick spray and flour and place parchment paper circles on top.
  2. Matcha cake: In a large mixing bowl, whisk together coconut milk, soy milk and vinegar until foamy. Set aside.
  3. Using a medium bowl with a mesh strainer on top, sift the flour, baking powder, baking soda and salt together. Set aside.
  4. Add the matcha powder to the milk and vinegar mixture and whisk until completely combined. Add the canola oil, sugar and vanilla extract until smooth.
  5. Using a rubber spatula, add the sifted dry ingredients to the wet ingredients. Smooth out any large bumps, then divide cake batter between 2 of the cake pans. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. To remove cakes from pans, place an upside down cooling rack on top of cakes, then flip over. Slowly remove the cake pans and parchment paper. Allow cakes to fully cool before frosting.
  7. Charcoal cake: In a large mixing bowl, whisk together coconut milk, soy milk and vinegar until foamy. Set aside.
  8. Using a medium bowl with a mesh strainer on top, sift the flour, baking powder, baking soda and salt together. Set aside.
  9. Add the charcoal powder to the milk and vinegar mixture and whisk until completely combined. Add the canola oil, sugar and vanilla extract until smooth.
  10. Using a rubber spatula, add the sifted dry ingredients to the wet ingredients. Smooth out any large bumps, then divide cake batter between the remaining 2 cake pans. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. To remove cakes from pans, place an upside down cooling rack on top of cakes, then flip over. Slowly remove the cake pans and parchment paper. Allow cakes to fully cool before frosting.
  12. Charcoal frosting: Using an electric hand mixer or stand mixer on low speed, blend the butter and shortening together until light and creamy. Add the powdered sugar and charcoal powder. Mix on medium speed until smooth, scraping down the sides. Add the vanilla extract and continue to mix. The frosting should become light about a minute in. If graininess persists, add a splash soy milk and mix on high.
  13. To assemble: Using a cookie cutter, cut one 6-inch circle out of each cake. Then cut a 3-inch circle out of each 6-inch circle. Make sure to center each cookie center before cutting into it.
  14. Place a 9-inch charcoal cake ring onto a cake stand. Then place a 6-inch matcha cake circle inside the charcoal ring. Finally, place a 3-inch charcoal cake center inside the matcha cake circle. Cover cake surface with a thin layer of charcoal frosting.
  15. Place a 9-inch matcha cake ring on top of the charcoal frosting, matching the placement of the first cake layers. Then, place a 6-inch charcoal cake circle inside the matcha cake ring. Finally, place a 3-inch matcha cake circle inside the charcoal cake ring. Cover cake surface with a thin layer of charcoal frosting, then repeat the last two steps.
  16. Once cake is layered, place in the fridge for 30 minutes to set. Remove cake, then frost with the remaining charcoal frosting. Pipe dots around the top and bottom. Place in the fridge for at least 3 hours to set completely. Cut into slices and enjoy.