Desserts
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Chocolate Chocolate Chip Matcha Cake

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!

Dry Ingredients

Dry Ingredients

Wet Ingredients

Wet Ingredients

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

Chocolate Mixture!

Chocolate Mixture!

Stir in chocolate chips

Ready to stir in the Chocolate Chips

Ready to stir in the Chocolate Chips

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

Matcha Mixture

Matcha Mixture

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

Pouring the batter into the bundt pan

Pouring the batter into the bundt pan

Batters poured into the pan!

Batters poured into the pan!

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

Creating the marble pattern with a knife

Creating the marble pattern with a knife

Marble effect and ready to be baked!

Marble effect and ready to be baked!

Bake for about 1 hour and 15 minutes

Let cake cool completely before removing from bundt pan

Cake cooling!

Cake cooling!

Cake close up!

Cake close up!

Sift powdered sugar on top of cake to garnish

Sifting powdered sugar over cake

Sifting powdered sugar over cake

Cake ready to be cut into!

Cake ready to be cut into!

YUM!

Are you salivating yet?!

 Slice and sift more powdered sugar over cake slices

A Piece of Cake!

A Piece of Cake!

Up close!

Up close!

Ready to take a bite!

Ready to take a bite!

And don’t forget to print my recipe!

Chocolate Chocolate Chip Matcha Cake
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Chocolate Mixture
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup cocoa
  3. 1 1/2 tsp. baking powder
  4. 1/2 tsp. salt
  5. 1/2 Cup Chocolate Chips
Matcha mixture
  1. 1 1/2 cups all-purpose flour
  2. 3 Tbsp matcha powder
  3. 1 1/2 tsp. baking powder
  4. 1/2 tsp salt
Wet ingredients
  1. 3 cups sugar
  2. 1 cup unsalted butter, room temperature
  3. 3 eggs, room temperature
  4. 1 3/4 cup milk, room temperature
  5. 1 tsp vanilla
Instructions
  1. Preheat oven to 325 degrees
  2. Spray a 10 or 12 cup bundt cake pan with cooking spray
  3. With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside
  4. In another small bowl, do the same for the matcha mixture
  5. Using a mixer, cream the butter and sugar (make sure the butter is room temperature, or the butter and sugar will not cream!)
  6. Add the eggs, milk and vanilla and mix until thoroughly combined
  7. Divide the creamed mixture evenly in two separate bowls
  8. Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly
  9. Stir in chocolate chips
  10. Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly
  11. Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full
  12. For a marbled effect, gently run a knife through the two batters in a swirling motion--once or twice will do the trick
  13. Bake for about 1 hour and 15 minutes
  14. Let cake cool completely before removing from bundt pan
  15. Sift powdered sugar on top of cake to garnish
  16. Slice and sift more powdered sugar over cake slices
Notes
  1. Original recipe does not call for chocolate chips, but I decided to add them!
Adapted from Bakerella
Adapted from Bakerella
https://www.newsforchews.com/
Original recipe:  http://www.bakerella.com/bundt%E2%80%A6-whats-matcha/

 Stay hungry…

1 Comment

  1. Pingback: Earl Grey and Lemon Drizzle Cake

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