One of the prettiest cakes I think I've made is a matcha green tea chocolate swirl cake. The cake came out so pretty with the green swirls. I didn't particularly like the cake batter though, and I vowed to come back to it when I had a better cake batter recipe.
I was originally going to use one of the chocolate cake batters I've tried in the past few months, but then I found this chocolate matcha marble cake recipe that I hadn't tried before, and decided to try it out. I found the recipe from Fresh from the Oven.
I decided to make the cake into a bundt cake. There wasn't that much batter though, so the cake is kind of short. You could probably fit the batter into a 6 cup bundt. My marbling didn't come out as nice as I wanted it to. I probably should have run the knife a couple of more times through the batter. I also should have been more careful in dollops of batter in. I should have used smaller dollops, but I was in a rush, so mine were big. Also, with the cake being shorter than a typical bundt, there isn't as much surface area to allow a marbling effect.
The cake came out really fluffy. I absolutely love the combination of matcha and chocolate. Boyfriend loves the cake too. I will definitely make this cake again. I didn't make many changes to this recipe, but I did increase the matcha powder because I wanted a strong matcha taste and I wanted my cake to have a pretty green.
Matcha Chocolate Marble Cake (adapted from Fresh From the Oven)
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso or coffee powder
1/3 cup dutch-process cocoa powder
1 1/3 cups sugar
1 whole egg
1 egg white
6 Tablespoons unsalted butter
1 cup low fat yogurt
1 teaspoons vanilla extract
1.5 tablespoons matcha powder
1. Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
a whisk to combine flour, baking powder, baking soda, and salt. Sift
together. Set aside. In a small bowl combine the espresso powder, cocoa
and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set
aside. In another small bowl, whisk whole egg with egg white. Set aside.
the butter into pieces and place in an electric mixing bowl. Beat for 1
minute to soften. Gradually add remaining 1 cup of sugar and beat at
high speed for about 3 minutes. Add in egg mixture, beating constantly for about 2 minutes. On low speed, beat in a
third of the flour mixture. On medium-high speed, beat in half of the
yogurt. On low speed, beat in half of the remaining flour. On high
speed, beat in the rest of the yogurt and the vanilla. On low speed,
beat in the remaining flour.
4. Measure out 1 1/2 cups of yogurt
batter and mix into the cocoa mixture. Set aside. Add matcha powder to
the rest of the yogurt batter in the mixing bowl.
5. Use a large
spoon to fill the bottom of the pan with about three quarters of the
green batter placed in dollops. Cover the green batter with dollops of
chocolate batter. Top the chocolate batter with small dollops of green
batter spaced so that the chocolate batter shows through. Use a table
knife to marble the batters together with a circular or zigzag motion;
be careful not to blend them too much.
6. Bake for 45-50 minutes for cake, or until the cake starts to pull away from the
sides of the pan and a toothpick inserted in comes out clean.
7. Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.