Hi dear friends! If you are a matcha lover, this cake is just for you.
I made this delicious cake with a creamy-cheesy matcha layer, a crunchy chocolate-nut base, a chocolate ganache and than the last chocolate caramel layer that has that something extra, just to turn the cake from delicious to exellent! You definitely need to try out this recipe! We had guests in our house yesterday that loved it, we served the cake with matcha latte, honestly so good;)
I know some of you have been waiting for this recipe, and finally I got some time to write it down for you!
MATCHA CHOCOLATE CAKE!
I didnt add a lot of matcha to the cake, as I didnt want it to get bitter. 2 tsp were enough, and I also didnt add so much sweetener to it, cakes are often to sweet, and that is something I really dont like. When I create my recipes, I want you to taste all the different ingredients, not only sugar and fat.
Dont hesitate to make the cake because of the many layers and ingredients, it is totally worth it!;)
Tips: You can add some mint to the matcha layer if you like the combination of chocolate and mint!
Mold: 18 cm
- 50 g nuts of choice
- 2 tbsp coconut nectar or maple syrup
- 30 g shredded coconut
- 60 g dark vegan chocolate
- 1 tbsp coconut butter
- 1 tbsp virgin coconut oil
- 20 g rolled oats (or 20 g nuts)
- 1/2 cup cashew nuts
- 1/2 cup macadamia nuts (soak the cashew nuts and macadamia nuts for at least 8 hours before starting with the cake)
- 50 g virgin coconut oil
- 20 g cacao butter
- 100 g coconut cream
- 2 tbsp coconut nectar
- 2 tsp organic matcha powder
- pinch of sea salt
- 100 g dark vegan chocolate
- 100 g coconut cream
- pinch sea salt
- 3 tbsp cacao (unsweetened)
- 4 tbsp coconut nectar or maple syrup
- 1 1/2 tbsp virgin coconut oil
- For the base: melt the chocolate, coconut butter, coconut nectra and oil in a water bath. Blend the nuts, shredded coconut and oats for some seconds in a blender (keep it crunchy!), and than mix it with the melted chocolate cream. Press out the mixture on a silicone mold or a mold covered with parchment paper. Freeze a couple of minutes until hard.
- The matcha filling: blend (use a high speed blender or a food processor) all the ingredients expect for the cacao butter, for a couple of minutes, start on a low speed and increase the speed when it gets smoother. Keep on blending until the cream is very smooth. You want to have the texture of icecream, so be patient! Melt the cacao butter in a water bath and add it to the matcha cream. Blend some more. Pour the matcha cream over the base, freeze for at least 30 minutes, before you add the next layer upon the matcha cream layer.
- Chocolate ganache: melt the chocolate in a water bath, and when melted, add the coconut cream and stir with a spoon until well combined. Pour in over the matcha layer. Freeze again.
- *Chocolate caramel:: melt the coconut oil and than mix it well with the cacao and coconut nectar. Pour in over the chocolate ganache. Put the cake back to the freezer.
- Decorate as you wish and defrost the cake one hour in the fridge before serving. Storage in the freezer or fridge.
- Enjoy with a cup of matcha!
I hope you all had a relaxing weekend and a great start into the new week!