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Irresistible Matcha Gateau au Chocolat Recipe

Matcha Gateau au Chocolat

There’s something magical about the combination of rich chocolate and the earthy notes of matcha. It transports you to a cozy café in Kyoto, where every bite feels like a warm hug. This recipe is not just delicious but also incredibly easy to whip up, making it perfect for special moments or simply as a treat!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: French-Inspired, Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 200 g dark chocolate chopped
  • 100 g unsalted butter
  • 150 g granulated sugar
  • 3 large eggs
  • 100 g all-purpose flour
  • 20 g matcha powder
  • 0.5 tsp baking powder
  • a pinch salt
Optional
  • powdered sugar for dusting

Equipment

  • Round Cake Pan
  • Heatproof Bowl
  • Mixing Bowl
  • Whisk
  • Sifter

Method
 

  1. Step 1: Preheat the oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
  2. Step 2: In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. Step 3: In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy.
  4. Step 4: Gradually add the melted chocolate mixture to the egg mixture, stirring until well combined.
  5. Step 5: In a separate bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt.
  6. Step 6: Gently fold the dry ingredients into the chocolate mixture until just combined.
  7. Step 7: Pour the batter into the prepared cake pan and smooth the top.
  8. Step 8: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Step 10: Optional: Dust with powdered sugar before serving. Enjoy!

Notes

This cake can be stored at room temperature in an airtight container for up to three days. If you need to keep it longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving for the best texture!