Recipes > Japanese Recipes > Japanese Cake Recipes
TRADITIONAL JAPANESE RECIPE: Do you have a sweet spot for matcha-based treats? If so, then you're in for a delightful surprise with our heavenly Matcha Gateau au Chocolat (抹茶ガトーショコラ), also known as Matcha Chocolate Cake. Picture yourself indulging in a slice of this smooth, rich, and deeply flavorful cake, complete with the unmistakable taste of matcha.
But wait, it gets even better. Imagine savoring a slice of this exquisite cake while snuggled up with a hot cup of coffee or green tea. What a simple yet perfect joy in life!
Before we dive in, we should note that this cake requires four hours of cooling time. Once it's cooled to perfection, you can serve it immediately or chill it overnight in the refrigerator.
You might be curious about the origins of this dessert. Gateau au Chocolat is a term of French origin that refers to a chocolate cake. Every country has its own take on this classic treat, and in Japan, the French-style pastry known as Gato Shokora (ガトーショコラ) is especially popular.
And the best part? We're putting a Japanese twist on this recipe by incorporating white chocolate and matcha. Get ready to be transported to dessert heaven!
Skill Level:  |
Time: 5 Hours |
Price:  |
Serves: 4-6 People |
Ingredients:
| Conversions |
Directions:
01 - Heat up your oven to 180C / 350F for a regular oven, or 165C / 325F for a convection oven.
02 - Use cooking spray to coat a 15cm / 6in round cake pan and add parchment paper to the pan. The cooking spray will help the parchment paper stick to the pan.
03 - Take the White Chocolate and break it into smaller pieces or chop it up. Put the pieces in a heat-resistant bowl.
04 - Same goes for the Butter, cut it into smaller pieces and add it to the bowl with the White Chocolate.
05 - Melt White Chocolate and Butter mixture in a double boiler or microwave.
06 - Add the Matcha and mix until all lumps have gone and the mixture is smooth.
07 - Gradually add in the milk, mixing until fully combined. Set the mixture aside.
08 - In two separate bowls, divide the Egg Whites and Yolks, placing the Whites in the smaller bowl and the Yolks in the larger one.
09 - Chill the Egg Whites in the refrigerator or freezer until it's almost frozen.
10 - Add sugar to the egg yolks and whisk vigorously by hand or with a mixer until creamy.
11 - Mix the Matcha Chocolate mixture ( prepared in STEP 07 ) with the Egg Yolk mixture and stir well.
12 - Add the Salt and sift the Flour into the Batter, whisking until it is just incorporated. Be careful not to overmix the batter. Set aside.
13 - Take the egg whites out of the refrigerator or freezer and beat them with an electric or stand mixer until they become very foamy.
14 - While still beating, gradually add the Sugar to the Egg Whites, increasing the mixer's speed to high until the Egg Whites form stiff peaks. The Meringue is ready!
15 - Add one third of the Meringue to the batter. Fold well with a spatula until the mixture is homogeneous.
16 - Gently fold in another third of the Meringue and repeat the process until the mixtures are well combined inside the bowl. Be careful not to deflate the air bubbles in the Meringue.
17 - Pour the Batter inside the prepared cake pan and gently smooth out the surface with a spatula.
18 - Bake the cake at 180C / 350F for 15 minutes at first, subsequently reduce to 160C / 325F and continue baking for another 20 minutes.
19 - The inside of the Cake will still be slightly wobbly when it is done baking. Do not insert a skewer to check for doneness, as the inside of the Cake will be soft and moist. It's gonna be a little tricky.
20 - Take the Cake out of the oven and let it cool on a wire rack for a few hours until it has completely cooled down.
22 - Optionally, dust Powdered Sugar on top of the Cake and serve.
Notes:
- Feel free to store the Cake in an airtight container in the refrigerator for up to three days.
- Use only 100% pure Matcha Powder, as some Matcha Powders may contain Sugar or Milk Powder.
- STEP 09: Freezing Egg Whites creates smooth, fine-textured Meringue. Partially frozen Egg Whites are okay for this recipe.
- STEP 14: overbeating the Meringue will cause it to become stiff and grainy, making it difficult to incorporate into the Batter.
- To make a double boiler or bagna cauda, bring 5cm / 2in of Water to a gentle simmer in a pot, then place the bowl with the ingredients on top of the pot. Make sure the bowl fits snugly without touching the hot Water. Melt the White Chocolate and Butter mixture in the double boiler.
NUTRITIONAL VALUE:
Per Serving:
| Calories | 1500kcal |
|---|---|
| Total Fat | 80g |
| Saturated Fat | 45g |
| Polyunsaturated Fat | 5g |
| Monounsaturated Fat | 24g |
| Trans Fat | 1g |
| Cholesterol | 671mg |
| Sodium | 470mg |
| Potassium | 600mg |
| Total Carbohydrate | 145g |
| Fiber | 1g |
| Sugars | 130g |
| Protein | 48g |
| Vitamin A | 4200 IU |
|---|---|
| Vitamin B-12 | - |
| Vitamin B-6 | - |
| Vitamin C | 1mg |
| Vitamin D | - |
| Vitamin E | - |
| Calcium | 360mg |
| Caffeine | - |
| Catechins | - |
| L-Theanine | - |
| Iron | 10mg |
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| Written by: Uncut Recipes | Disclaimer |
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Amirah
February 27, 2023 I made this cake last night and finally tasted it this morning. It is delicious!!! Hubby and I both loved it! I don’t bake that often but I must say this one is a keeper and I can foresee making it many more times. |
Bianca
February 25, 2023 Made this cake today and it turned out fantastic! |
Molly
February 25, 2023 Wow, this cake looks absolutely scrumptious! |
Alys
February 23, 2023 I gave this recipe a try and it exceeded my expectations! The combination of flavors was a match made in heaven. My partner and I couldn't stop eating it. Even though I don't bake frequently, this recipe was easy to follow and I will definitely be making it again. |
Michelle
February 19, 2023 I was feeling adventurous in the kitchen and decided to make this cake today, and boy am I glad I did! |
Jan
February 18, 2023 This cake turned out amazing! The texture was perfect and the flavor was rich and satisfying. I decided to switch things up by using a larger pan and doubling the recipe, which worked out perfectly. |
Kieran
February 17, 2023 My family and I are always on the hunt for new dessert recipes, and this one has become a fast favorite. Thank you for sharing! |
Holly
February 13, 2023 This cake caught my eye and I just had to try it out! |
Isabel
February 11, 2023 Your instructions were very clear and easy to follow. I followed everything to a T, but I did add my own touch by sifting the cake batter and dropping the pan to remove any air bubbles. The result was a beautiful, creamy cake with a perfect matcha flavor. |
Leslie
February 11, 2023 I've made this recipe twice now, and each time it's been a hit! I even switched it up and used dark chocolate, which worked out great. |
Alison
February 09, 2023 I was a bit skeptical at first, but after trying this cake I was blown away. The flavors were so well-balanced, and even my kids who were hesitant at first ended up devouring it quietly. |
Marwa
February 08, 2023 Living in Japan, I've had my fair share of matcha desserts, and this cake definitely stands out. I brought some pieces to work and it was a huge hit with my coworkers. |
Jordanne
February 08, 2023 I made this cake for my son's birthday last weekend, and it was a big hit! We all enjoyed it so much, and it made his day extra special. Thank you for sharing this amazing recipe. |
Kaitlyn
February 04, 2023 Thank you for your detailed recipe and helpful tips. Your efforts made it so easy for me to create this delicious cake in my own kitchen. |
February 28, 2023
This looks yummy!