# Components:
→ 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 - 3.4 fluid ounces whole milk
10 - 7 ounces unsalted butter, room temperature
11 - 7 ounces powdered sugar, sifted
12 - Pinch of salt
→ Dark Chocolate Ganache
13 - 3.5 ounces dark chocolate 60-70% cocoa, chopped
14 - 2.7 fluid ounces heavy cream
# Directions:
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. Add a few spoonfuls of batter into this mixture, then fold back into the main batter until fully combined.
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 tea and steep for 10 minutes; strain and cool to room temperature.
08 - Beat 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. Pour the cooled ganache over the cake, letting it drip down the sides.
11 - Chill the assembled cake for 30 minutes before slicing and serving.
