You can never go wrong with chocolate matcha cake. Chocolate and matcha are truly a match(a) made in heaven (pun intended). Matcha-lovers will enjoy this chocolate cake with a slightly-bitter taste that is characteristic of matcha. Please note that in this recipe, you have to use pure matcha powder (not drink mix) or else the matcha taste will not be as strong.
Chocolate Matcha Cake
Chocolate and matcha are truly a match(a) made in heaven (pun intended). Bittersweet matcha pairs divinely with decadent chocolate. Buttery and rich, this marble cake recipe is definitely a crowd-pleaser.
- 200 gr self-raising flour
- 10 gr cocoa powder
- 10 gr high-quality matcha powder
- 180 gr butter
- 100 gr sugar
- 3 eggs
- 1 pinch salt
- 100 ml milk
Lightly grease loaf tin with butter and dust with flour or line with parchment paper. Preheat oven to 170 degrees C.
Sieve the self-raising flour. Set aside.
In a large mixing bowl, use a mixer to cream butter until light and fluffy. Beat in sugar until smooth.
Add in eggs one at a time and beat until smooth. Slowly add in self-raising flour, mixing in between additions.
Add in the milk and mix (do not overmix).
Split the batter into two bowls. The batter should be thick and hold its shape.
Bowl 1: Sieve, add in matcha powder, and mix.
Bowl 2: Sieve, add in cocoa powder, and mix.
Pour in the batter in alternate (matcha and chocolate) or according to the pattern you desire.
Bake the cake in the center of the preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling.