Soft and fragrant, this Marbled chocolate matcha cake will surely seduce you! We love its pretty marbled effect when cut, and of course its unique flavor, a perfect combination of matcha tea and dark baking chocolate...
Are you already using the matcha green tea in baking? It's something I really like because it brings a really original flavor, while remaining delicate. In addition, since it comes in powder form, it's really easy to incorporate into all preparations.
Generally speaking, I opt for a "kitchen" quality matcha, which is easy to find these days. I personally buy it in organic stores or online.
This cake therefore combines everything I love: chocolate and matcha ! And I can tell you that the duo works very well!
How to prepare a chocolate matcha cake?
We start by making a classic cake batter with ingredients at room temperature (this is important in baking). The trick to making themarbled effect This is to divide the dough into two equal portions.
In the first container, add the powder of matcha tea. In the other we add some bitter cocoa powder. When pouring into your cake mold, this is where you will alternate by pouring a little of each batter. The marbled effect is created all by itself.
If you like matcha, I advise you to take a look at these recipes: Matcha pancakes with chocolate sauce, White chocolate matcha muffins, Layer cake matcha coconut icing.
If you make this matcha cake, don't hesitate to tag @liliebakery on Instagram so I can see your accomplishments!
- 140 g soft soft butter
- 200 g powdered sugar
- 1 tsp liquid vanilla extract
- 3 eggs
- 200 g of flour
- 1,5 cc of baking powder
- 20 cl full liquid cream
- 3 tbsp Matcha green tea
- 4 tbsp of bitter cocoa powder
- Preheat the oven to 210 ° C traditional heat. Butter a standard size cake tin.
- In the bowl of the food processor, whisk the butter and sugar to obtain a creamy texture. Add the vanilla. Add the beaten whole eggs one by one.
- Then add the dry mixture several times, alternating with the cream. Divide the resulting paste in two: in the first container, add the green tea. In the second container, add the cocoa.
- In the cake mold, alternately pour a little green dough and a little brown dough, to create a marbled effect when cutting. Bake for 10 minutes at 210 ° c then continue cooking for 40 minutes at 180 ° c. However, check the cooking using a small aperitif pick.
- Unmould the cake while still lukewarm and wrap it directly in cling film so that it keeps all its softness.
I'll have to try this matcha... I have to, it's a stunning color!!!!
A fantastic color and I'm sure it's delicious.
What a pretty cake, these colors make you want so much :)
It is very pretty your cake!
Very very greedy!
He's very beautiful!
[…] Soda, Jujube en cuisine, Juices & Cakes, la Raffinerie culinaire, La Gourmandise selon Angie, Lilie Bakery and Petits Béguins are the authors. I will stop there because […]
Hello, the recipes look great, I would be very happy to be able to test these recipes with my two daughters (who love to lick the pans hihi) have a good evening
Mmmm simply delicious! And the girlfriends loved it! For my first use of matcha tea, I was won over!
Genialissime !!!!!!! I am a real sucker at pastry, but I tried.
I used wholemeal flour instead of t55 and two plain 2.5% mat gr. Instead of crème fraîche. I am very proud of it. Too bad I can't put a picture to show it to you thank you super
blogger. <3 <3
Merci :)
Hello, your cake looks delicious! I would like to make it tomorrow. Where can I get matcha tea?
I must say that I am a big fan and that I often make your preparations!
Merci à vous
Hello, we can find it in organic stores in general, @ soon
[…] followed Lilie Bakery's recipe more or less and the vegetal touch brought by the matcha softened the cake. It was rather very very […]
Your cake is beautiful! And what a color whaouuu! Very want to test it!
I just tried it tonight, it was great!
I wanted matcha and chocolate and it was perfect, and my husband really liked it too. It's easy to make and quick.
The thank you box
Tried it yesterday. The colors were not so sharp. The cake cooked for 25 minutes more in fan-assisted mode. It is good and well balanced but quite crumbly. I served it with a scoop of vanilla ice cream.
Hello, if it is crumbly it is because it has been overcooked, too dry. It should remain soft.
Hello!
Thanks a lot!! Recipe tested today !! Excellent!!
Very soft cake, cocoa and matcha make a nice couple !!
Once again I have just made this cake which always wins the vote It has become my flagship cake Thank you for this recipe
Hello,
What could we replace heavy cream with?
I have coconut milk, 4% semi-thick cream and light cream.
Thank you very much in advance! It looks delicious.
Laura
Hello Laura, you can use 4% crème fraîche, it's less greedy in terms of results but if that's all you have... See you soon :)
Hello
A superb dessert….a small question however, for the matcha tea and for the cocoa could you specify for the quantity if it is about level or heaped tablespoons…..I dare not ask you the weight… .a blog that I discover and that enchants me…..have a nice day
Hello Cricri, in principle all the spoons in the recipes are level spoons (unless we mention "rounded"). See you soon :)
Thank you for this awesome recipe.
Matcha gives a very delicate taste that matches well with chocolate
Thank you for your very good recipes that I follow in priority on Insta
Sincerely
Paskal
Thank you for your feedback on this matcha cake! See you soon for new recipes :)
Delicious marble cake! Very soft. I just added a lot less sugar
Thanks for the recipe !
Thank you Charlotte! See you soon :)
Very very good, thank you for this recipe! I added a melted white chocolate icing + a tiny bit of water + a spoonful of matcha: it was amazing
Thanks Marie! Your icing is a good idea :) See you soon
This cake is very delicate.....I loved it....I cooked it in the air fryer and instead of cooking for 50 minutes, 25 minutes were enough....