I've seen quite a few posts on zebra cakes lately. The most recent post I saw was the zebra cake made by the Food Librarian. I love the idea of the zebra cake and how pretty it is. And it's quite easy to create the pattern. (See directions below) However, rather than make the traditional chocolate and vanilla version, I decided to try green tea and chocolate. I guess it's no longer a zebra, but I didn't really know what else to call it.
I really enjoy the combination of matcha green tea and chocolate. The "zebra lines" are less defined though, since both the green tea and chocolate are such dark colors. Next time I want to try vanilla and green tea (a green striped zebra!) and the traditional chocolate and vanilla.
The cake came out moist and light. I think I might use this recipe base to recreate my matcha green tea and chocolate swirl cake. The recipe that the Food Librarian used, and which I used as well can be found on Home Cooking Rocks.
Matcha green tea and chocolate zebra cake Recipe
2 cups of all-purpose flour
1 tbsp. of baking powder
1/2 tsp. of salt
4 large eggs
1 cup granulated sugar
1 cup milk
1 cup of vegetable oil
1 tsp. of vanilla extract
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons matcha green tea powder
1. Preheat the oven to 350oF.
2. Grease the bottom of a 10-inch round pan with oil.
3. Stir the flour, salt and baking powder in a bowl.
4. In a large mixing bowl, mix the eggs and sugar until smooth and
light colored, about two minutes on high speed of a hand mixer. Add the
oil and milk, and mix for another minute.
5. Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin.
6. Stir in the vanilla.
7. Pour half of the batter into another bowl. Add the cocoa powder to one portion and mix until blended. Add the green tea powder into the other bowl of batter and mix until blended.
8. Assemble the cake: Take two 1/4 measuring cups. Pour a cupful of the white cake
batter onto the center of the pan. Then, pour a cupful of the chocolate
batter directly on top at the center of the cupful of white cake batter.
Repeat until all the cake batter has been poured into the pan.
9. Bake the cake until a knife inserted at the center comes out clean. Approximately 50 minutes.