Dark Chocolate Matcha Ghoul Log
Make this spooky ghoul log for your Halloween party! It's the perfect make-ahead dessert to feed a crowd, and you'll love the matcha and dark chocolate flavors!
Servings: 12
Calories: 315kcal
Ingredients
For the Dark Chocolate Genoise
- 1/4 cup black cocoa powder, plus a little extra for pan
- 1/2 cup cake flour
- 1/8 teaspoon kosher salt
- 3 eggs (large)
- 2 egg yolks
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted
For the Matcha Green Tea Buttercream
- 3 egg whites (large)
- 1 cup granulated sugar
- 1 cup unsalted butter (2 sticks), softened but cool
- 1 1/2 teaspoons matcha powder
For the Garnishes
- powdered sugar, for dusting
- matcha powder, for dusting
- cocoa powder, for dusting
- Hairy Spider Cookies, for garnish
Instructions
To Make the Dark Chocolate Genoise:
- Preheat the oven to 450 degrees F and mist a 12x17" rimmed baking sheet with non-stick spray. Line with parchment, mist again, and dust with cocoa powder. Tap out excess, and set aside.
- Place the cocoa, flour, and salt in a bowl and whisk to combine.
- Place the eggs, yolks, and sugar in a large mixing bowl set over a pot of simmering water, and whisk together until the sugar is dissolved and the mixture feels warm.
- Whip the egg mixture on high speed until very pale in color and thick (about 5 minutes).
- Fold in the dry ingredients.
- When they are almost completely incorporated, add the melted butter and continue to fold until combined.
- Spread the batter into the prepared baking sheet, and bake for 7 minutes or until springy to the touch.
- Meanwhile, overlap 2 long sheets of paper towels and dust with cocoa. When the cake has cooled slightly, run a thin knife around the edge and then invert onto the towels. Roll (while still warm) starting from one short side and incorporating the towels.
- Allow the cake to cool completely, rolled.
- Fill with Matcha Green Tea Buttercream, dust with powdered sugar, matcha, and cocoa, and decorate with Hairy Spider Cookies.
To Make the Matcha Green Tea Buttercream:
- Place the egg whites and sugar in a large mixing bowl, and place over a pot of simmering water.
- Cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
- Remove the egg white mixture from the heat, and whip on medium-high speed until there is no hint of warmth remaining, and the meringue holds stiff peaks.
- Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.
- Stir in the matcha powder.
- (If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)
Notes
For more info on the filling, click here: Swiss Meringue Buttercream.
Nutrition
Calories: 315kcal | Carbohydrates: 29g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 57mg | Potassium: 40mg | Fiber: 1g | Sugar: 25g | Vitamin A: 717IU | Calcium: 16mg | Iron: 1mg