• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact

Coco and Camellia logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Vegetarian
  • Everyday Meals
  • Breakfast
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Watercress Cake

    June 12, 2021

    Watercress Cake

    Jump to Recipe
    a plate with a semi naked cake covered with a whipped cream frosting and decorated with fresh herbs on top. Another plate with a cake slice
    three plates with slices of a green 3 layered cake with whipped cream frosting and two layers of chocolate ganache

    Learn how to make the best green cake ever! This watercress green cake is vibrant, moist, surprisingly delicious, and food coloring-free! It's layered with the creamiest chocolate ganache and covered in a chantilly-like frosting. 

    a plate with a semi naked cake covered with a whipped cream frosting and decorated with fresh herbs on top

    Ingredients for this recipe

    Watercress: The star ingredient! This cake is so delicious that no one will believe that the main ingredient is watercress! Please do not use large stems.

    Flour: We've used all-purpose flour. 

    Sugar: It will make your cake sweet and fluffy.

    Baking powder: To make your cake rise.

    Eggs: Eggs will give structure and consistency to the cake. Use at room temperature eggs.

    Oil: We've used sunflower oil. 

    Salt: To enhance all the flavors!

    Chocolate ganache: To make the creamiest chocolate ganache, you will need cocoa powder, corn starch, sugar, and milk. We've used almond milk.

    a plate with a semi naked cake covered with a whipped cream frosting and decorated with fresh herbs on top

    Ingredients for semi-naked cake frosting

    Heavy whipping cream: Use cold whipping cream. Refrigerate for at least 8 hours before using.

    Condensed milk: Use cold condensed milk. Refrigerate for at least 8 hours before using.

    Dry milk powder: Powdered milk will thicken the frosting.

    a sliced three layered green cake covered with whipping cream frosting, with a chocolate ganache and decorated with fresh herbs like mint, rosemary and thyme

    How to make this recipe

    Preheat the oven to 350 degrees F (180 C) and grease three-inch cake pans. Using a stand mixer or a hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.

    Add the watercress into a measuring jug and blend with an immersion blender until smooth and liquid. Add the watercress and salt into the mixing bowl and beat for 2 minutes.

    Then sift the flour and baking powder and gently combine with a spatula. Split the batter evenly into the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.

    While the cake is baking, make the chocolate ganache. Into a saucepan, sift the cocoa powder, corn starch, sugar, and pour the almond milk. Whisk all the ingredients and heat the pan over low to medium heat. Stir continuously until the mixture has thickened and achieved a creamy consistency. This step may take 5 to 10 minutes.

    Remove from the heat, pour the chocolate ganache into a bowl, cover the top with cling film and refrigerate for about 4 hours or until cold.

    close-up of a three layered cake with three green cake layers and 2 layers of chocolate ganache

    How to make a semi-naked cake frosting 

    Using a stand mixer or a hand mixer, whip the whipping cream for about 5 minutes. Then add the condensed milk, and powdered milk and beat on medium speed until medium peaks form, for about 2 to 5 minutes. 

    Cover tightly and chill in the refrigerator until assembling the cake.

    2 plates with two slices of a three layered green watercress cake with chocolate ganache and whipped cream frosting and two forks on the side

    Tips for making this recipe

    • Don't overmix the batter: Overmixing the batter will make your cake dense and chewy. 
    • Sift the dry ingredients: Sifting the dry ingredients will break up any lumps, combine them evenly for a smooth batter.
    • Weight the ingredients: Weighting all the parts when baking is crucial for the best result.
    • Ensure the frosting ingredients are chilled: Refrigerate the heavy whipping cream and condensed milk for at least 8 hours before using. This will guarantee that you achieve the perfect consistency.
    • Make ahead: We suggest you prepare this watercress cake the day before and finish it the next day. Bake the cake and make the chocolate ganache on the day before. Make the frosting, frost, and decorate the cake the next day.

    More cake recipes

    • Homemade Lemon Cake
    • Marble Cake
    • Chocolate Bundt Cake
    3 plates with slices of a three layered green cake with chocolate ganache and whipped cream frosting

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a sliced three layered green cake covered with whipping cream frosting, with a chocolate ganache and decorated with fresh herbs like mint, rosemary and thyme

    Watercress Cake

    • Author: Rita
    • Prep Time: 5 hours
    • Cook Time: 30 minutes
    • Total Time: 5 hours 30 minutes
    • Yield: 8-10 slices 1x
    • Category: Dessert
    • Method: Bake
    • Cuisine: American
    Pin Recipe
    Print Recipe

    Description

    This watercress cake is vibrant, moist, and incredibly delicious! It's layered with a chocolate ganache and covered with a creamy frosting. It's the best green cake recipe you'll make, and no one will believe the main ingredient is watercress!


    Ingredients

    Scale

    Cake Ingredients

    • 3 eggs, at room temperature
    • 1 cup sunflower oil (240 ml)
    • 2 cups white sugar (360 g)
    • 3.52 oz watercress, thick stems removed (100 g)
    • 1 pinch salt
    • 2 cups all-purpose flour (240 g)
    • 1 tbsp baking powder

    Chocolate Ganache Ingredients

    • 2 and ½ cups almond milk (600 ml)
    • 9 tbsp white sugar (125 g)
    • 1 and ½ cups cocoa powder (125 g)
    • 2 tbsp corn starch

    Frosting Ingredients 

    • 2 cups and 4 tsp heavy whipping cream (500 ml)
    • ¼ cup condensed milk (60 ml)
    • 3 tbsp dry milk powder

    Instructions

    Cake Instructions

    1. Preheat the oven to 350 degrees F (180 C) and grease three-inch cake pans.
    2. Using a stand mixer or a hand mixer, beat the eggs, sugar, and oil until creamy for about 5 minutes.
    3. Add the watercress into a measuring jug and blend with an immersion blender until smooth and liquid.
    4. Add the watercress and salt into the mixing bowl and beat for 2 minutes.
    5. Then sift the flour and baking powder and gently combine with a spatula.
    6. Split the batter evenly into the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.

    Chocolate Ganache Instructions

    1. Into a saucepan, sift the cocoa powder, corn starch, sugar, and pour the almond milk. 
    2. Whisk all the ingredients and heat the pan over low to medium heat. 
    3. Stir continuously until the mixture has thickened and achieved a creamy consistency. This step may take 5 to 10 minutes.
    4. Remove from the heat, pour the chocolate ganache into a bowl, cover the top with cling film and refrigerate for about 4 hours or until cold.

     Frosting Instructions

    1. Using a stand mixer or a hand mixer, whip the whipping cream for about 5 minutes until medium peaks form. Then add the condensed milk and powdered milk, and beat on medium speed for more 2 to 5 minutes or until the frosting thickens.
    2. Cover tightly and chill in the refrigerator until assembling the cake.

    Assemble Cake Instructions

    1. Place the first cake layer on a cake stand and top with half the ganache. 
    2. Then add the second cake layer, repeat the same process, and top with the third cake layer.
    3. Spread the frosting on top and all around the sides using a spatula. Then using a cake scraper, smooth out the frosting on the sides of the cake.
    4. Decorate the top of the cake with fresh herbs, edible flowers, or anything you like. 

    Notes

    Don't overmix the batter: Overmixing the batter will make your cake dense and chewy. 

    Sift the dry ingredients: Sifting the dry ingredients will break up any lumps. Combine them evenly for a smooth batter.

    Weight the ingredients: Weighting all the parts when baking is crucial for the best result.

    Ensure the frosting ingredients are chilled: Refrigerate the heavy whipping cream and condensed milk for at least 8 hours before using. This will guarantee that you achieve the perfect consistency.

    Make ahead: We suggest you prepare the cake the day before and finish it the next day. Bake the cake and make the chocolate ganache on the day before. Make the frosting, frost, and decorate the cake the next day.

    Keywords: watercress green cake, green cake recipe, semi naked cake

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

    « Spring Rolls
    Buffalo Cauliflower Tacos »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Rita cutting a lemon on a chopping board

    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

    More about me →

    Popular

    • Chocolate Chip Pumpkin Bread
    • Lentil Bolognese
    • Dutch Baby Pancake
    • Vegetable Lo Mein

    Footer

    ↑ back to top

    Info

    • Home
    • Privacy Policy
    • Terms & Conditions

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • Youtube

    Contact

    • About Me
    • Contact

    Copyright © 2021 Coco & Camellia