This Matcha White Chocolate Gateau is an absolute favorite because it perfectly balances the rich creaminess of white chocolate with the earthy, subtle bitterness of matcha. Plus, the process of crafting this cake makes for a relaxing baking session that transports me to a cozy café vibe right in my kitchen.
I adore how Matcha Gateau Au Chocolat balances the deeply rich sweetness of 120g white chocolate with the earthy taste of 2 tablespoons matcha powder. It is a perfectly textured cake with 100g unsalted butter, 80g granulated sugar, and (I’d guess) the slightest hint of vanilla providing a tender, almost melt-in-your-mouth crumb.
To my delight, there was also a pinch of salt in the recipe, which I think rounds out this luscious cake beautifully.
Ingredients
White Chocolate:
The creamy cocoa butter is rich and smooth, adding sweetness and silky texture.
Matcha Powder:
Yields a bright green color, an earthy taste, and beneficial antioxidants.
Unsalted Butter:
Provides moisture and a rich, creamy texture to the cake.
Granulated Sugar:
It makes the cake tender and gives it a delicate crumb structure.
Eggs:
Delivers structure, richness, and emulsification of ingredients.
Ingredient Quantities
- 120g white chocolate
- 100g unsalted butter
- 80g granulated sugar
- 70g all-purpose flour
- 2 tablespoons matcha powder
- 3 large eggs
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
1. Set your oven to 160°C (320°F). Prepare an 8-inch round cake pan by greasing it, and place parchment paper on the pan’s bottom.
2. In a bowl that can take the heat, combine the white chocolate and unsalted butter. Set the bowl over a pot of gently simmering water and let the two melt together, stirring to keep things smooth. Off the heat, let the mixture cool a bit before using it in the next step.
3. In another bowl, combine the eggs and granulated sugar and whisk until the mixture is pale and just slightly thickened.
4. Slowly incorporate the melted chocolate and butter mixture into the egg mixture, stirring until fully combined.
5. Add the all-purpose flour, matcha powder, and a small amount of salt. Stir the dry ingredients into the wet mixture until just combined.
6. In the order given, add the heavy cream and the vanilla extract and mix until smooth.
7. After preparing the cake batter, pour it into the cake pan that has already been set up and ready to receive the cake batter. You want to smooth the top of the batter in the pan, and if you’re using a metal cake pan, a metal spatula is the best tool for that part of the job.
8. Put in the oven, set beforehand, to a temperature suitable for baking. Allow the mixture to condense and set for about half an hour, checking afterward for doneness with a toothpick. Poke it into the center; if it emerges with several moist crumbs, the dish is done.
9. Allow the cake to cool in the pan for approximately 10 minutes. Then, move it to a wire rack to cool completely.
10. When it has cooled, dust with extra matcha powder, if you like, and serve. You should eat your Matcha Gateau Au Chocolat with gusto!
Equipment Needed
1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Heatproof bowl
5. Pot for simmering water
6. Spatula for stirring
7. Mixing bowl
8. Whisk
9. Measuring spoons
10. Toothpick
11. Wire rack
12. Metal spatula (optional for smoothing batter)
FAQ
- Q: Can I substitute white chocolate with regular chocolate?The flavor will be affected significantly if you substitute white chocolate. Therefore, for the taste that is intended, using white chocolate is recommended.
- Q: Is it necessary to use matcha powder?A: Yes, for this recipe, you absolutely need matcha powder, as it’s what gives the gateau its green tea flavor and color.
- Q: Can I use salted butter instead of unsalted butter?You can use salted butter, but just be sure to leave out the pinch of salt to balance the flavors.
- Q: How do I ensure the cake has the right texture?Be cautious not to overmix the batter after the flour and matcha powder are added, as doing so could result in a denser cake.
- Q: Can I prepare this recipe in advance?A: Yes, you can bake the gateau a day in advance. Store it in an airtight container at room temperature.
- Q: What size pan should I use for this recipe?A standard 8-inch round cake pan is perfect for this recipe.
- Q: How should I store any leftovers?A: For safe storage, use an airtight container to keep food at room temperature for up to three days. If food is not eaten within three days, place it in the refrigerator for another two days at most.
Substitutions and Variations
White chocolate: Replace with 120g of milk chocolate for a slightly different flavor.
Coconut oil: Swap it in a one-to-one ratio (i.e., if a recipe calls for 1 cup of coconut oil, use 1 cup of a different fat).
Granulated sugar: For a deeper flavor, substitute 80g of brown sugar for every 80g of granulated sugar.
All-purpose flour: For a gluten-free version, replace with 70g of almond flour.
Coconut cream can serve as a substitute for heavy cream. To replace 1 tablespoon of heavy cream, use 1 tablespoon of coconut cream.
Pro Tips
1. Ingredient Temperature: Ensure that all your ingredients, especially the eggs, are at room temperature before you start. This helps them incorporate more smoothly, leading to a better texture in the final cake.
2. Sifting Dry Ingredients: Sift the flour, matcha powder, and salt together before adding them to the wet ingredients. This prevents lumps and ensures the matcha is evenly distributed, giving a better flavor and appearance.
3. Careful Melting: When melting the white chocolate and butter, be cautious not to let the bowl touch the simmering water. If the chocolate gets too hot, it can seize or burn, so gentle, indirect heat is key.
4. Folding Technique: When combining the wet and dry ingredients, use a gentle folding technique. Overmixing can lead to a denser cake, so mix just until everything is incorporated.
5. Cooling for Flavor: Allow the cake to cool completely before serving. This allows the flavors, especially the matcha, to fully develop and meld together, enhancing the overall taste experience.
Matcha Gateau Au Chocolat Recipe
My favorite Matcha Gateau Au Chocolat Recipe
Equipment Needed:
1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Heatproof bowl
5. Pot for simmering water
6. Spatula for stirring
7. Mixing bowl
8. Whisk
9. Measuring spoons
10. Toothpick
11. Wire rack
12. Metal spatula (optional for smoothing batter)
Ingredients:
- 120g white chocolate
- 100g unsalted butter
- 80g granulated sugar
- 70g all-purpose flour
- 2 tablespoons matcha powder
- 3 large eggs
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Set your oven to 160°C (320°F). Prepare an 8-inch round cake pan by greasing it, and place parchment paper on the pan’s bottom.
2. In a bowl that can take the heat, combine the white chocolate and unsalted butter. Set the bowl over a pot of gently simmering water and let the two melt together, stirring to keep things smooth. Off the heat, let the mixture cool a bit before using it in the next step.
3. In another bowl, combine the eggs and granulated sugar and whisk until the mixture is pale and just slightly thickened.
4. Slowly incorporate the melted chocolate and butter mixture into the egg mixture, stirring until fully combined.
5. Add the all-purpose flour, matcha powder, and a small amount of salt. Stir the dry ingredients into the wet mixture until just combined.
6. In the order given, add the heavy cream and the vanilla extract and mix until smooth.
7. After preparing the cake batter, pour it into the cake pan that has already been set up and ready to receive the cake batter. You want to smooth the top of the batter in the pan, and if you’re using a metal cake pan, a metal spatula is the best tool for that part of the job.
8. Put in the oven, set beforehand, to a temperature suitable for baking. Allow the mixture to condense and set for about half an hour, checking afterward for doneness with a toothpick. Poke it into the center; if it emerges with several moist crumbs, the dish is done.
9. Allow the cake to cool in the pan for approximately 10 minutes. Then, move it to a wire rack to cool completely.
10. When it has cooled, dust with extra matcha powder, if you like, and serve. You should eat your Matcha Gateau Au Chocolat with gusto!
