Matcha Marble Cake with Chocolate

For the matcha marble cake with chocolate, preheat oven to 180 ° C.

Gently heat the milk and divide lukewarm into two bowls in equal parts. Whisk tea powder into one bowl and cocoa powder into the other.

Cream butter with sugar and vanilla. Stir in beaten eggs and whipped cream while whisking constantly.

Briefly stir in flour with baking powder, divide dough into two equal portions. Mix one portion with matcha milk and the other with cocoa milk.

Grease a loaf pan and line with baking paper. Put in a layer of chocolate batter, spread matcha batter on top and finish with a layer of chocolate batter.

Place the cake pan in the oven on the middle shelf. After five minutes of baking, score the dough lengthwise and lower temperature to 165 ° C. Bake matcha marble cake with chocolate for another 35 minutes.

Let cool slightly and turn the cake out of the pan. Then wrap in cling film to keep it nice and moist.

Image and recipe courtesy of Hädecke Verlag taken from:

“Matcha – the green pleasure” by Lene Knudsen, ISBN 978-3-7750-0685-9, Hädecke Verlag.

Photo © David Japy from “Matcha” by Lene Knudsen, Hachette Livre-Marabout / Hädecke

Preparation Tip:

Ingredients are enough for 1 small matcha marble cake with chocolate.1 loaf pan (length: 15 cm)

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