FULL RECIPE:
<Ingredients>
---- Matcha Sponge ----
· Eggs ... 4
· Sugar ... 120g
· Cake flour ... 80g
· Matcha powder ... 30g
· Melted butter ... 20 g
---- Chocolate Ganache ----
· Fresh cream ... 100ml
· Bitter chocolate ... 200 g
· Butter ... 60g
· Brandy ... 1 tablespoon
---- For Glazing ----
· Chocolate ... 100 g
· White chocolate ... 100 g

· Powdered sugar ... appropriate amount
· Cocoa powder ... appropriate amount

<Steps>
1. Add eggs and sugar to a bowl warmed by a water bath and mix with a mixer until thick.
2. Sift the matcha powder and cake flour into the bowl and mix by scooping largely from the bottom until incorporated completely.
3. Add melted butter and mix until glossy. Bake in an oven set at 170 ° C for 20 to 25 minutes.
Take out onto cooling rack and let it cool down.
4. For the ganache, heat fresh cream in a pan until boiling, stop heating, put chocolate in and wait for about 30 seconds. Mix until smooth.
5. Add butter and mix until melted. Add brandy and mix.
6. Cut the sponge from step 3 in half and lay one piece in cake mold. Pour in ganache from step 5 and put the other piece of sponge on top. Glaze with melted chocolate and melted white chocolate and cool in a refrigerator.
7. Cut off the edges of cake once it sets. Sift powdered sugar and cocoa powder on top and it’s done♪