Celebratory chocolate cake w/ matcha green tea buttercream frosting

Sometimes people ask me how I come up with topics to write about every week. I get that - I myself wonder at times as well. But more often than not, things just come to me. I'm inspired by the food I prepare, things that happen to me, or I write about something I am very invested in: travels, projects I work on, the people I love etc. And then there's my personality. Friends, family, but also colleagues know I have trouble shutting my mouth. ;-)

So this week I was thinking about my former hometown, Utrecht. Rob and I lived there for two years and this summer it's also been two years since we moved away to Hilversum. We made this decision for multiple reasons, but none of them had to do with our heart. And that was a mistake. We don't really feel at home here and would love to move back. So we're looking into that. While I was thinking about this, I asked myself if I would have started my blog if we had stayed in our little house in Utrecht, a cute but small semibasement. It was our first real house, not counting the dorms we lived in during our studies. We no longer had to share the bathroom or kitchen with other roommates. It was just Rob and me and we were so proud of our new home. But it was also old and dark (especially during winter), and expensive since it was situated in the most beautiful neighborhood in town. 

If I would have started Let's talk evergreen in that house, shooting the recipes against the wall I painted grey, my style probably would have developed differently. Sometimes I wonder about that. Then again, what's the point? We don't live there anymore. I started my blog shortly after we moved to our current bright apartment. The first recipe I shared was oatmeal porridge and I wrote about being homesick. Funny isn't it. Almost two years later a lot has changed. One of them is that people actually read my blog now. And by people I don't only mean my mom and Rob (hi guys!). This week I reached 10K followers on Instagram. Something I would never imagined, of course hoped, but never really expected to happen. What I want to say is thank you. Thank you for sticking with me, for reading my sometimes vague and incoherent ramblings. <3 Or maybe you're just the kind of visitor that immediately scrolls down to the recipe, that's fine by me too. Anyway, I am glad you're here.

- Ingrid

Chocolate raspberry cake with matcha vanilla buttercream

(serves 4 people)

You need:

1/3 cup brown rice flour
2 tbsp almond flour
2 tbsp raw cacao powder
2 tsp cornstarch or arrowroot powder
1/2 tsp baking soda
a pinch of salt
1/4 cup coconut sugar
1/4 cup hot water
1 large egg
4 tsp good quality olive oil
2 sticks/230g unsalted butter
1 1/2 cup powdered sugar
1 tsp matcha powder
1 vanilla bean, seeds


How to make it:

1. Grease three 10cm mini cake tins with coconut oil. Coat them with a pinch of cacao powder and set aside. Preheat the oven to 350F/180C. 

2. With a stand mixer, whisk the egg. Add sugar and whisk again until slightly thickened. Add the olive oil, mix, and then the hot water. Mix one more time and set aside.

3. In a second bowl combine all of the dry ingredients. Add to the wet mixture and combine until there are no dry spots left. 

4. Fill the tins halfway and if you like, press a few raspberries into the batter. Place into the oven and bake for 25 minutes.

5. When the time is up, insert a tester. If it comes out clean, the cakes are done. Leave to cool for 5 minutes before removing from the tins. Further cool on a wire rack.

6. Prepare the buttercream. Combine the butter, powdered sugar, vanilla, and matcha in a bowl. Cream until smooth. Scoop into a piping bag. 

7. When the cakes have cooled down, you can either choose to cut off the tops, to create a steady and straight cake, or you leave them like this which makes for a slightly more imperfect cake (which I love with these minis). 

8. Pipe the buttercream on top of each separate layer. Stack them and place raspberries on the upper cake. Cut into four (or two ;-)) pieces and enjoy!