Fudgy chocolate cake filled with a rich matcha white chocolate lava in the center and dusted with powdered sugar. This matcha chocolate lava cake is delicious and easy to make, perfect for mini celebrations.
Happy Sunday!
Today is Pi Day, but… because it’s my birthday tomorrow, instead of sharing a pie with you, I thought I would share with you a chocolate cake.
There’s so much packed into March 15th. A year ago, I was in Sonoma on a mini weekend getaway with my boyfriend. It was also the last day of normalcy before everything shut down. So tomorrow, for me, holds a lot of significance. So much has happened this past year. And I’m so glad that we’re finally getting back to normal life again.
Let’s talk chocolate, matcha, and cake. <3
Chocolate lava cakes are one of my most favorite desserts. I love how decadent it is. And it’s always so satisfying to cut into the cake and see molten chocolate lava flow out from the center of the cake.
For this chocolate lava cake, I thought it would be fun to fill it with a matcha white chocolate filling instead. It pairs so well with the chocolate cake. And I love that when you slice into the cake, a green white chocolate lava flows out from the center. The cake is finished with a dusting of powdered sugar. And of course, you can’t forget to top of the chocolate cake with a scoop of vanilla ice cream or fresh berries. It’s so delicious and so perfect for any occasion.
In a medium sized microwave safe bowl, add vegetable oil and chopped white chocolate. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10 second increments, stirring after each until completely smooth. Sift matcha powder into the bowl and whisk until well incorporated.
Spoon the matcha white chocolate into small silicone ice cube trays and freeze them for about 15 minutes. Alternatively, you can freeze them in a freezer safe container for about 10 minutes before using a cookie scooper to scoop out balls. Set aside for now.
Spray four 6 ounce ramekins with nonstick cooking spray and dust with cocoa powder. This will help the cakes come out easily when it gets turned upside down onto a plate later.
Preheat oven to 425°F.
Chop up the chocolate into small pieces. Place butter into a medium sized heat safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10 second increments, stirring after each until completely smooth. Set aside.
Whisk flour, powdered sugar, and salt together in a small bowl.
Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get of rid them. The batter will appear a little thick.
Spoon chocolate batter evenly into each of the prepared ramekins, but only fill it to the halfway point.
Place the frozen matcha white chocolate cubes or balls into the center of the ramekin. Spoon more of the chocolate cake batter over the matcha white chocolate.
Place the ramekins onto a baking sheet and bake for 13-15 minutes until the edges appear solid and firm but the middle will still look soft.
Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it.
Top the matcha chocolate lava cake with fresh berries, matcha powder, and/or a scoop of vanilla ice cream.
Serve the matcha chocolate lava cake warm.
Enjoy!
- 1 cup chopped white chocolate
- 1 tablespoon vegetable oil
- 1 tablespoon matcha powder
- Cooking oil spray
- Cocoa powder for dusting ramekins
- 6 ounce semi sweet chocolate, chopped
- ½ cup unsalted butter
- ¼ cup all purpose flour
- ½ cup powdered sugar
- ⅛ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Matcha powder
- Powdered sugar
- Berries
- Vanilla ice cream
- Spoon the matcha white chocolate into small silicone ice cube trays and freeze them for about 15 minutes. Alternatively, you can freeze them in a freezer safe container for about 10 minutes before using a cookie scooper to scoop out balls. Set aside for now.
- Spray four 6 ounce ramekins with nonstick cooking spray and dust with cocoa powder. This will help the cakes come out easily when it gets turned upside down onto a plate later.
- Preheat oven to 425°F.
- Chop up the chocolate into small pieces. Place butter into a medium sized heat safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk flour, powdered sugar, and salt together in a small bowl.
- Whisk the eggs and egg yolks together until combined in another small bowl.
- Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get of rid them. The batter will appear a little thick.
- Spoon chocolate batter evenly into each of the prepared ramekins, but only fill it to the halfway point.
- Place the frozen matcha white chocolate cubes or balls into the center of the ramekin. Spoon more of the chocolate cake batter over the matcha white chocolate.
- Place the ramekins onto a baking sheet and bake for 13-15 minutes until the edges appear solid and firm but the middle will still look soft.
- Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it.
- Top the matcha chocolate lava cake with fresh berries, matcha powder, and/or a scoop of vanilla ice cream.
- Serve the matcha chocolate lava cake warm.
