Green tea (Matcha) Chocolate Cake Recipe

Name: Green tea (Matcha) Chocolate Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 110g Sugar; 10g Honey; 2g Vanilla extract; 28g Unsalted butter; 45g Milk; 100g Cake flour; 5g Green tea powder; 70g Green tea chocolate; 6g Green tea powder; 300g Whipped cream_whipped 50% (+10g sugar); 30g White chocolate; 2g Green tea powder; 10g Hot whipping cream; 7g Corn syrup; 1g Gelatin sheet (or Powdered gelatin); Sugar syrup

Cooking TreePublished: 2022-10-15 Updated: 2023-06-2601.9K views

In Cooking Tree, Green tea (Matcha) Chocolate Cake is on the menu, and we’ll show you how to make it from scratch.

I made a cake full of green tea flavor by icing the green tea cake sheet with green tea chocolate and whipped cream~

The green tea chocolate melted whipped cream is softer and more fragrant than just fresh cream, so it’s delicious and savory~^^

Green tea was used in everything from the sheet to the cream to the decorations, but the green tea scent was not strong and it was mild, so I was able to enjoy it without any burden.

It is a glaze with a strong green tea flavor as it is decorated with a dark green tea-colored glaze on the top, as well as a strong color.

It’s soft, moist, and fragrant, so it’s good to eat when you want to change your mood.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Green tea (Matcha) Chocolate Cake

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Rating: 5.0/5
( 80 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg

110g Sugar

10g Honey

2g Vanilla extract

28g Unsalted butter

45g Milk

100g Cake flour

5g Green tea powder

70g Green tea chocolate

6g Green tea powder

300g Whipped cream_whipped 50% (+10g sugar)

30g White chocolate

2g Green tea powder

10g Hot whipping cream

7g Corn syrup

1g Gelatin sheet (or Powdered gelatin)

Sugar syrup

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until rich ivory-colored foam is formed. Sift the soft flour and green tea powder and mix.

Put a little of the dough in a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 40 minutes.

After cooling, cut off the top, cut into 4 pieces, and cut into 15cm molds.

Melt green tea chocolate in a hot water bath, add green tea powder, mix, add to 50% whipped cream, and mix to make green tea chocolate cream.

Put 1 sheet on the wheel, sprinkle with sugar syrup and cream, then put another sheet on top. Repeat 2 more times.

Smooth the cream over the top and sides of the cake and icing.

Melt a bowl of white chocolate on a pot of hot water, add green tea powder and mix.

Add hot whipped cream and starch syrup, mix, add gelatin soaked in cold water for about 10 minutes, mix, filter through a sieve, and place in a piping bag.

Sprinkle (9) on the top of the cake and sprinkle with sugar powder and green tea powder to finish.

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