Are you a big fan of matcha desserts? If yes, I have a treat for you: a heavenly Matcha Gateau au Chocolat (抹茶ガトーショコラ) or Matcha Chocolate Cake. Smooth, rich, and deep with matcha flavor, it’s everything you need for a perfect cake that make your day. Imagine cozy up with a slice and a cup of coffee or green tea in hand. What simple joy in life!
What is Gateau au Chocolat
Before we begin, you may wonder about the origin of this dessert. Gateau au Chocolat is a French term for a chocolate cake. Every country must have its version of a popular chocolate cake. In Japan, French-style pastries, Gateau au Chocolat, or what we call Gato Shokora (ガトーショコラ), is very popular, and we even have a green tea version made with white chocolate and matcha. That’s what we’re making today.
How to Decide Which Matcha to Use
I receive matcha-related questions a lot, so I want to cover this topic in this post. There are a few important tips to consider when you shop for matcha online.
Tip 1: Matcha quality is everything
When you buy matcha online, you can’t taste it so you have to rely on the color of matcha. The higher quality the matcha is, the brighter and more vivid the “matcha color” (yes, we go with the term “matcha color”). The good quality matcha has:
A beautiful and vivid green A lovely fragrance More umami Less bitter taste
The low-quality matcha has:
A yellowish/brownish green Less fragrance Less umami More bitter taste
If you buy from a good trustable tea shop, even the “low quality” matcha is a decent choice. You should also look for the country of origin for the matcha product. And remember to check the expiration date. Many of you ask why your matcha dessert doesn’t have a nice color. The culprit is very likely the quality of the matcha.
Tip 2: Don’t buy matcha in a big bag or large volume
Premium quality matcha rarely goes on sale. Even if it does, do not buy in big volume because you need to use it in 2-3 weeks once you open the package. Matcha oxidizes and turns to yellow-green color as time passes. Unless you’re running a commercial bakery, I wouldn’t buy a big bag of matcha for home use.
Tip 3: Make sure it’s 100% matcha
Many of you may not notice – some matcha may contain sugar or milk powder. These products are for making latte. To make matcha desserts, you will need 100% pure matcha. Sugar and natural flavorings should not be included in the ingredients.
Where to Get Matcha
Your local Japanese grocery stores should carry a few brands of matcha. But if there are no stores in your area, you can try purchasing online and I have a few recommendations.
Ippodo Matcha (一保堂; My favorite tea shop in Japan/NYC where I get all kinds of tea and matcha) Naoki Matcha (I’ve tried many of their matcha products for sponsorship, and they are all excellent quality) Maeda-en Matcha (Japanese grocery stores in the US usually carry this brand)
How to Make Matcha Gateau au Chocolat
Ingredients You’ll Need
White chocolate – please use “baking” white chocolate Unsalted butter Matcha Eggs Cake flour – You can make cake flour with all-purpose flour and cornstarch (see the recipe) Milk – I made this cake with whole and 2% milk and both work great! Salt
Cake Pan Size
I use the same 6×3 inch round cake pan that I use for Basque Cheesecakes (Regular and Matcha). If you want to use a different size pan, please adjust the ingredient amount and baking time. You will need to double the recipe for an 8-inch or 9-inch cake pan, and triple the recipe for a 10-inch or 11-inch cake pan. Please note that the thickness of the cake will be varied.
Overview: Cooking Steps
Important Tips to Remember
We use a double boiler to melt the chocolate and butter. A double boiler consists of a pot and a heatproof metal or glass bowl that fit together snugly—the top bowl holds the ingredient(s); the bottom holds simmering water. Unlike a water bath, the water in a double boiler doesn’t touch the top bowl. Beat egg yolks and sugar until the mixture becomes pale yellow and thick and forms a ribbon. Don’t over-mix the cake batter after the flour is added. Overmixing can lead to cakes that are tough, gummy, or unpleasantly chewy. You can beat egg whites with a whisk but your arms may fall off. It is easier to use an electric hand-held mixer or a stand mixer. Fold (not mix!) the beaten egg whites into the cake batter. What you’re doing is making the batter light and fluffy by incorporating air into the mix. I’ll explain in detail in the recipe card below. We will be baking at 2 different temperatures; first 350ºF (180ºC) for 15 minutes and then reduce to 325ºF (160ºC) for 20 minutes. No need to insert a skewer into the cake as the chocolate is woozy inside. The cake should be slightly wobbly when you take it out of the oven. It’s best to let cool completely, for about 4 hours, because the inside is wobbly and woozy when it’s finished baking so it’s impossible to cut. You can keep the cake in the refrigerator overnight. I highly recommend microwaving a slice for 5 seconds (from the fridge) to warm up the matcha chocolate cake. It literally melts in your mouth!
Favorite Matcha Recipes on JOC
Matcha Basque Cheesecake Matcha Chocolate Matcha Cookies Matcha Donut (Baked) Matcha Ice Cream Matcha Madeleine Matcha Marbled Pound Cake Matcha Mille Crepe Cake Matcha Swiss Roll Matcha Souffle Pancake Matcha Tiramisu
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