Green tea and chocolate unite for a deliciously decadent Matcha Chocolate Bundt Cake.
This Matcha Chocolate Bundt Cake combines three of my fave things - chocolate, green tea and pretty Bundt pans! OK four... GREEN! The Dude calls it the combat fatigues cake. I call it simply delish!
I've lamented about my love for matcha for sometime now on here. A non-coffee drinker as myself, needed something to get me through school and matcha did the trick, without the jitters and lows.
I've learned however, that there is no middle-of-the-road when it comes to matcha - you either love it or dislike (even hate) it.
A few months back, I polled my Instagram peeps on their love for matcha - 'magical' or 'meh'. I was pleasantly surprised at the response - 62% voted magical! YAAYY! BTW - I'll soon get around to posting those cookies shown in the link...
I imagine if I drilled down a bit, results would likely show that folks enjoy it more in baked goods and sweetened, milky lattes, than as the traditional hot drink.
I believe that is likely due in part to the quality of the tea purchased and how it's made - water temp, tools etc. It's difficult to explain the taste of good quality matcha, but if I had to, deep earthy/vegetal, umami-like (slight sweetness) all come to mind. The good stuff comes at a hefty price tag, so I reserve it for drinking.
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Cooking grade matcha costs less and tends to impart an astringent, bitter aftertaste when taken as a plain drink. I use this grade for baking, as the other flavours and sweeteners in the recipe will mask those unpleasantness.
I'm no tea officionado, but I know what I like. Apart from the taste of good matcha, I like the colour it adds this Matcha Chocolate Bundt Cake - a stunning pop of green swirled into rich, dark chocolate brown.
Sweet Tips for Matcha Chocolate Bundt Cake Success:
- You can find tips for baking with Bundt pans here and here.
- I chose a bittersweet chocolate, as I wanted to keep the cake on the less sweet side.
- If you want to omit the chocolate, you can sub in 55.5 grams of cocoa powder and adjust the sugar and fat slightly.
- Use a couple ice cream scoops to add the two batters to your pan randomly.
- So you don't scratch your lovely pan, use a silicone spatula to swirl the batter. For a good swirl, get the spatula into the batter, as close to the bottom and swirl through a couple times.
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Ingredients
- 298 grams all-purpose flour
- 11 grams baking powder
- 5 grams salt
- 75 grams melted chocolate (I used Valrhona 70%) or 55.5 grams cocoa powder
- 14 grams matcha powder
- 229.5 grams unsalted butter room temperature
- 563 grams granulated sugar or 575 grams (if using cocoa)
- 6 grams vanilla bean paste
- 3 eggs room temperature
- 426.5 grams coconut milk room temperature
Instructions
- Preheat oven to 325 degrees.
- Prepare a 6-cup Bundt pan. I used the Jubilee loaf pan.
- In a bowl, sift together the flour, baking powder and salt. Split the mixture equally among two bowls (I weigh each to be exact). Add the matcha to one bowl and use a hand whisk to combine.
- Use a stand mixer fitted with the paddle attachment to cream the butter, sugar and vanilla bean paste. Add the eggs, milk and vanilla and mix until thoroughly combined.
- Add half the butter mixture to the matcha mixture (again, I weigh each to be exact). Mix until well combined.
- Combine the melted chocolate to the other half of the butter mixture and add to the remaining flour mixture. Mix until well combined.
- Scoop alternating colours and place randomly into the Bundt pan. Bake for about 50 to 60 minutes. Check for doneness with a toothpick or cake tester.
- Remove from the oven when finished and allow to cool for 10-15 minutes in the pan, on a cooling rack. Then place the cooling rack over the pan and invert to release the cake. Allow to cool completely. Chocolate drizzle optional, but... DUH!!
Ali-k says
Wow. I can see why you love bundt pans!
jacquee | i sugar coat it! says
They are perfect for when you don't have time to decorate!