Matcha Chocolate Cake

Indulge in a delightful treat with this healthy Matcha Chocolate Cake recipe. This cake is not only a feast for the eyes but also a guilt-free option for those seeking a lighter dessert. With its rich flavor and stunning green hue from matcha, this cake offers a unique twist that makes it great for weight loss and meal prep enthusiasts. Packed with high protein ingredients, this cake is a healthier version of a classic chocolate cake, ideal for diabetic-friendly diets or those on low-calorie meal plans.

WHY YOU WILL LOVE THIS Matcha Chocolate Cake

This Matcha Chocolate Cake is a fantastic treat that fulfills your sweet cravings without the guilt. The matcha powder is rich in antioxidants, which benefits overall health. Additionally, the use of egg whites adds protein to the cake, making it a high protein meal. The lower sugar content and lighter ingredients make it a great option for those on a weight loss journey or following a low-calorie diet. Plus, it’s a perfect recipe to include in your meal prep routine, ensuring you have a healthy snack ready when the cravings hit!

EQUIPMENT NEEDED

Equipment 1: Baking Pan

You will need a 15 cm round baking pan. This pan will help you achieve the perfect shape for your Matcha Chocolate Cake. Make sure to line it with parchment paper for easy release.

Equipment 2: Mixing Bowls

Select a few mixing bowls for separating ingredients—for egg yolks and whites and for mixing the cake batter. This will help in keeping the process neat and organized.

Equipment 3: Mixer

An electric mixer or a stand mixer is essential for whipping the egg whites. It helps in achieving the fluffy texture that gives the cake its lightness.

Equipment 4: Microwave or Double Boiler

Using a microwave or a double boiler is necessary for melting the chocolate and butter. Whichever method you choose, care should be taken not to overheat and scorch the chocolate.

INGREDIENTS

Ingredient 1: Matcha Powder

• 3 1/2 tbsp (21 g) of matcha powder adds vibrant color and a unique flavor to the cake. Matcha is also rich in antioxidants, promoting good health.

Ingredient 2: Cake Flour

• 3 tbsp (24 g) of cake flour is a lighter flour option, ensuring a tender crumb. It’s a healthier alternative to all-purpose flour for this baked treat.

Ingredient 3: Salt

• 1/3 tsp of salt is optional, but it enhances the flavor and balances the sweetness of the cake.

Ingredient 4: White Chocolate

• 84 g of white chocolate gives the cake a luxurious texture and sweetness. You may opt for sugar-free chocolate to maintain low carb counts.

Ingredient 5: Unsalted Butter

• 3 1/2 tbsp (49 g) of unsalted butter adds richness to the cake. Use in moderation to keep the cake heart healthy.

Ingredient 6: Heavy Cream

• 1/3 cup + 1 tbsp (95 ml) of heavy cream is used to add moisture and a creamy consistency.

Ingredient 7: Eggs

• 3 large eggs at room temperature provide structure and stability to the cake, making it fluffy and light.

Ingredient 8: Granulated Sugar

• 1/4 cup (50 g) + 3 tbsp (40 g) of granulated sugar (divided) sweetens the cake. You can opt for a low-calorie sweetener to lower calories and sugar content.

this Recipe

HOW TO MAKE Matcha Chocolate Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (180°C). Line the bottom of your baking pan with parchment paper and generously grease the sides. Sift the cake flour to ensure there are no lumps.

Step 2: Melt the Chocolate & Butter

In a heatproof bowl, combine the white chocolate and butter. Microwave at 15-second intervals, stirring in between, until melted. This should take about 37-43°C (99-109°F). Alternatively, use a double boiler over medium heat.

Step 3: Warm the Cream

Pour heavy cream into another heatproof bowl and microwave for 30-45 seconds (using 15-second intervals). You can also heat it in a small pot on the stove until warm.

Step 4: Combine Matcha Mixture

Add the matcha powder to the melted chocolate-butter mixture. Whisk until smooth, then pour in the warm cream and whisk again until combined. Add in the sifted cake flour and optional salt, and whisk until smooth and homogenous.

Step 5: Separate the Eggs

Carefully separate the egg yolks and whites into two separate bowls. Make sure no yolk gets into the whites, as this will affect their ability to whip.

Step 6: Mix Yolks & Sugar

Add 50 g of sugar to the egg yolks and whisk immediately until the mixture turns pale yellow. Pour this into the matcha mixture and whisk until the texture is smooth. Keep this mixture slightly warm.

Step 7: Whip the Egg Whites

Using an electric mixer, beat the egg whites on medium speed for about 15-20 seconds. Add the remaining 40 g of sugar and continue whipping on high speed until medium peaks form. The peaks should hold a slight curl.

Step 8: Fold the Batter

Add one-third of the whipped egg whites to the matcha mixture. Using a gentle scoop-and-drop motion, whisk to combine. Repeat this process with the next one-third. Finally, add the remaining egg whites and fold gently until just combined. Use a spatula to scrape down the sides and bottom, ensuring everything is mixed well.

Step 9: Bake

Pour the batter into your prepared baking pan. Use a chopstick to swirl it around for one last mix, then tap the pan on the counter three times to release any large air bubbles. Bake for 20 minutes at 350°F (180°C). Then lower the temperature to 325°F (170°C) and bake for another 20–22 minutes. The top should be lightly browned and spring back when touched. Alternatively, for a softer top, bake at 320°F (160°C) for 40–50 minutes.

Step 10: Cool and Set

Once baked, let the cake cool completely in the pan. When cool, wrap it in plastic and refrigerate for several hours, or ideally overnight, for that fudgy texture.

Step 11: Serve

Slice the cake with a warm knife, and enjoy as is or topped with a dollop of whipped cream.

TIPS AND TRICKS

• Health Boost: Consider using sugar-free white chocolate or a low-calorie sweetener to make this cake even healthier.
• Meal Prep: This cake stores well in the fridge for a few days. Additionally, you can freeze slices for later enjoyment, making it great for meal prep.
• Customizable Toppings: Enjoy this Matcha Chocolate Cake as is or with fresh fruits like strawberries or raspberries for added flavor and nutrients.
• Gluten-Free Option: Substitute cake flour for a gluten-free flour blend to make this cake gluten-free.

Matcha Chocolate Cake FAQ

1. Is this cake healthy?

Yes! This Matcha Chocolate Cake is a healthier version of traditional chocolate cake, with less sugar and rich in antioxidants from matcha.

2. Can I use a sugar substitute?

Absolutely! You can substitute traditional sugar with a low-calorie sweetener to make it more diabetic-friendly.

3. How do I store leftovers?

Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze slices for longer storage.

4. Can I make this cake gluten-free?

Yes! You can easily substitute the cake flour with a gluten-free flour blend to enjoy this cake without gluten.

CONCLUSION

This Matcha Chocolate Cake is a unique dessert worth trying for its delicious flavor and healthy benefits. With a mix of rich matcha flavor and light texture, you’ll find it hard to believe this cake is a healthier option. Perfect for meal prep and ideal for anyone looking for a low-calorie or weight loss friendly treat. We invite you to make this cake and share your experience or any creative variations you tried. Enjoy your deliciously healthy dessert!

Matcha Chocolate Cake

A delightful and healthy version of chocolate cake, enriched with matcha powder, perfect for weight loss and meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Fusion, Healthy

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 1/2 tbsp Matcha Powder Adds vibrant color and unique flavor.
• 3 tbsp Cake Flour A lighter option for a tender crumb.
• 1/3 tsp Salt Optional, enhances flavor.
• 84 g White Chocolate Can opt for sugar-free chocolate.
• 3 1/2 tbsp Unsalted Butter Adds richness to the cake.
• 1/3 cup + 1 tbsp Heavy Cream Adds moisture and creamy consistency.
• 3 large Eggs Room temperature for optimal mixing.
• 1/4 cup + 3 tbsp Granulated Sugar Divided, can be substituted with low-calorie sweetener.

Method

 

Preparation

1. Preheat your oven to 350°F (180°C). Line the bottom of your baking pan with parchment paper and grease the sides.
2. Sift the cake flour to ensure there are no lumps.

Melting Ingredients

1. In a heatproof bowl, combine the white chocolate and butter. Microwave at 15-second intervals, stirring in between, until melted. Alternatively, use a double boiler over medium heat.
2. Pour heavy cream into another heatproof bowl and microwave for 30-45 seconds until warm.

Combine Mixtures

1. Add the matcha powder to the melted chocolate-butter mixture and whisk until smooth.
2. Pour in the warm cream and whisk again until combined. Add in the sifted cake flour and optional salt, whisking until smooth.

Egg Preparation

1. Carefully separate the egg yolks and whites into two separate bowls.
2. Add 50 g of sugar to the egg yolks and whisk until pale yellow. Pour this into the matcha mixture and whisk until smooth.

Whipping Egg Whites

1. Using an electric mixer, beat the egg whites on medium speed for about 15-20 seconds. Add the remaining 40 g of sugar and continue whipping on high speed until medium peaks form.

Batter Preparation

1. Add one-third of the whipped egg whites to the matcha mixture and combine gently.
2. Repeat with the next one-third and finally fold in the remaining egg whites until just combined.

Baking

1. Pour the batter into the prepared baking pan. Bake for 20 minutes at 350°F (180°C). Lower the temperature to 325°F (170°C) and bake for another 20-22 minutes until lightly browned.
2. Alternatively, bake at 320°F (160°C) for 40-50 minutes for a softer top.

Cooling and Serving

1. Let the cake cool completely in the pan. Once cool, wrap in plastic and refrigerate for several hours, ideally overnight.
2. Slice with a warm knife and serve as is or topped with whipped cream.

Notes

Consider using sugar-free chocolate or a low-calorie sweetener for a healthier version. The cake stores well in the fridge and can be frozen for meal prep. Custom toppings like fresh fruits can be added for extra flavor.