# 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 - 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.
04 - Combine milk, melted butter, and vanilla extract in a separate 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 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 and cool completely.
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.
11 - Pour the cooled ganache over the cake, letting it drip down the sides. Chill for 30 minutes before slicing.
