Chocolate Matcha Bundt Cake







After all the baking and tempering of chocolate to bake a cake like Sachertorte.. it sure was an easy peasy job baking something like this...







I hv never ever like to drink tea... i dont know why... gv me coffee and i will drink it like water lol nevertheless that doesnt gv me the reason not to try to bake something with tea... and especially after seeing Bakerella gorgeous Chocolate matcha bundt cake.. it was kind of a no brainer..






Surprisingly enough... after eating a slice I really really really like the taste of this cake... its moist, rich, and dense, and the colors are every bit as beautiful as I’d hoped it would be... I must admit that I like the chocolate better than the matcha, but what can I say – I’m a chocolate person by a mile... will definitely bake it again and again and again!







Ingredients
Chocolate Batter
1 1/2 cups all purpose flour
1/2 cup cocoa powder (i used valrhona cocoa powder) 
1 1/2 tsp baking powder
1/2 tsp salt


Matcha Batter
1 1/2 cups all purpose flour
3 tbsp matcha powder
1 1/2 tsp baking powder
1/2 tsp salt


Wet Ingredients
3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs, room temperature
1 3/4 cup milk (or soy milk), room temperature
1 tsp vanilla essence or extract







Method
Preheat the oven to 175C. Grease a 10 cup bundt pan and dust with cocoa powder, or flour. There will be batter leftover for cupcakes so prepare 6 muffin tins, or use a 12 cup bundt pan instead.

Whisk together all the ingredients for the chocolate batter in a small bowl. In a separate bowl, whisk together all the ingredients for the matcha batter.

Cream the butter and sugar with the paddle attachment of a mixer. Add in the eggs, then the milk and vanilla. Mix until thoroughly combined, then separate into two bowls.

Mix the chocolate batter ingredients into one bowl of the wet ingredients, and mix the matcha batter ingredients into the other bowl of wet ingredients.

Spoon the two batters into the bundt pan, alternating batters until the pan is 3/4 full. Drag a long, thin knife through the batter to create a marbled effect. Fill the muffin tins with the leftover batter.

Bake the bundt cake for 1 hour and 15 minutes or until a toothpick comes out clean. The cupcakes take less time to cook, around 50 minutes. ( i decided to use my mini bundt pan instead of baking em as cupcakes.. ) 


Note: I wanted the matcha to be a surprise and put chocolate batter against the pan for the cake... it turned out lovely and yep hb was surprised alright! hehehe





Recipe adapted fm Bakerella

6 comments:

Yat Maria said...

Hi Rima

I love chocolate & matcha too! I think the combo taste just great..

Yat

Rima said...

Hi Yat

Well tell me abt it.. my dad likes it too!

Anonymous said...

Hi Rima,

This cake sure looks yummy. :)

How many grams wd 2 sticks of butter be?


Iza

Rima said...

Hi Iza
its 226g of butter..

Anonymous said...

Hi Rima,

I just started baking with my 6 yr old daughter and we are enjoying ourselves very much.

I came across your blog while googling for more cake recipes and really like this chocolate-matcha combi cake.

Would like to find out how many grams is a cup? Many thanks!

Wei Ling

Rima said...

Hi Wei Ling
The weigh of a cup of flour is different fm a cup of butter.. go to allrecipes.com or joyofbaking.com to find out abt it yah..

Cheers!

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