I hope everyone is having a great start to the Passover and Easter weekend!  Today’s recipe is the final and sweet puzzle piece to my Easter brunch, and I couldn’t be happier or more excited to share it with you!  It combines two of my favorite things, chocolate and tea, matcha tea to be exact, into a delectable chocolate chocolate chip matcha bundt cake!  

I originally found this recipe on Baker Ella, but I added something extra–chocolate chips!  Follow my recipe below!

Chocolate Mixture:

1 1/2 cups all-purpose flour

1/2 cup cocoa

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 Cup Chocolate Chips

Matcha mixture:

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 unsalted butter, room temperature

3 eggs, room temperature

1 3/4 cup milk, room temperature

1 tsp vanilla

Preheat oven to 325 degrees

Spray a 10 or 12 cup bundt cake pan with cooking spray

With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside

In another small bowl, do the same for the matcha mixture

Using a mixer, cream the butter and sugar

Add the eggs, milk and vanilla and mix until thoroughly combined

Divide the creamed mixture evenly in two separate bowls

Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly

Stir in chocolate chips

Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly

Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full

For a marbled effect, gently run a knife through the two batters in a swirling motion–once or twice will do the trick

Bake for about 1 hour and 15 minutes

Let cake cool completely before removing from bundt pan

Sift powdered sugar on top of cake to garnish

 Slice and sift more powdered sugar over cake slices

And don’t forget to print my recipe!

Original recipe:  http://www.bakerella.com/bundt%E2%80%A6-whats-matcha/

 Stay hungry…