How to Make Matcha Chocolate Chip Cake
Little bit bitter, but full of vegetal freshness and bit of sweetness, that is how I would describe the taste of Matcha. Hot bowl of matcha warms your body in winter and iced matcha refreshes your throat during summer. That being said, you can enjoy matcha all year-round.
You can make a bowl of matcha using three tools: a matcha bowl (chawan), a teaspoon (chasaku) and a matcha whisk (chasen). Spoon the powder into the bowl and mix in with water with the whisk to achieve the smooth texture and fluffy foam on top. Sounds complicated? You can enjoy high quality matcha easily at home with our tea!
Even if you’re not a tea person, there are so many other ways you can enjoy matcha in Japan through food. Matcha makes good combinations with lots of food from mochi and taiyaki to chocolate and cake. That is why matcha has been one of the most popular dessert and snack flavors in Japan. So how about trying one out today?
This matcha chocolate chip cake that I am going to share with you below will be the perfect choice for you especially if you haven't had much experience of matcha. The fluffiness of the cake will make you feel like you’re drinking a bowl of foamy matcha and chocolate will balance out the bitterness of matcha. So you will feel like you are drinking matcha with chocolate.
Matcha Chocolate Chip Cake
Makes: One large pound cake (9.25 x 5.25 baking tin)
- 3 large eggs
- 2 egg yolks
- 2 oz sugar
- 1.7 oz honey
- 1 tsp vanilla extract
- 3.7 oz cake flour
- 2 tsp matcha powder
- 2 Tbsp milk
- 2 Tbsp grape seed oil or similar vegetable oil (+extra for later)
- 5 oz dark chocolate chips
1. Cover the cake pan with parchment paper. Preheat the oven to 340 Fahrenheit degrees.
2. Boil water in a small saucepan.
3. Beat all of the eggs in a medium bowl and mix in sugar, honey and vanilla extract. This works as the leavener. By mixing the batter, air bubbles are added, and the batter should increase in size if you did it correctly. Place the bowl over a boiling water in the saucepan and continue whisking until it thickens. If the batter holds its shape for a couple of seconds when you drop the batter as you lift the whisk, it is done.
4. Sift both cake flour and matcha powder together. Pour them into the egg mixture and mix them slowly with a spatula as if you are scraping the bottom and lifting the batter. Mix until everything is incorporated.
5. Mix milk and 2 Tbsp grape seed oil in a small microwavable bowl. Microwave for 15 seconds.
6. Mix one cup of egg batter into the milk and grape seed oil mixture. Mix until all ingredients are combined. Pour the milk and grape seed oil mixture into the rest of the egg batter and mix well. Wait until it is cooled and then add in dark chocolate chips and mix a few more times.
7. Pour the batter into the pan and bake in the oven for 15 minutes. Set the oven temperature to 320 and bake 40-50 more minutes until the toothpick comes out clean.
8. Set a layer of parchment paper on a kitchen counter. Oil the parchment paper. Take out the cake and chill the cake upside down on the parchment paper. (+ it tastes better if you wrap the cake with plastic wrap and refrigerate it overnight.) Slice the cake into your desired thickness when the cake is cooled down.
Enjoy your fluffy matcha cake!