"This #MatchaMonday I’m bringing you rich matcha and chocolate swirl pound cake w/ chocolate sauce using @dapaahchocolates"
Matcha and Chocolate Swirl Poundcake ft Dapaah Chocolates
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- Recipe Card
Cook time 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 225g Unsalted butter
- 200g Caster Sugar
- 3 eggs
- teaspoon vanilla extract
- teaspoon sea salt
- 225g self raising flour
- 1/4 cocoa powder
- 1 1/2 teaspoons Matcha and Beyond culinary matcha powder or matcha powder of choice
- 1 Dapaah Milk Chocolate
Method
Step 1
Preheat the oven to 180oc/Gas 4. Lightly grease a loaf pan and line with greaseproof paper
Step 2
Beat butter and sugar until very light and fluffy. Add eggs in one at a time, beating until fully incorporated after each. Beat in vanilla and salt.
Step 3
Fold in flour, beating until fully combined. Transfer half the batter to a bowl and stir in cocoa. Add matcha to the remaining batter and beat until fully combined.
Step 4
Spoon 2 tablespoons of matcha batter into one corner of the loaf pan. Spoon 2 tablespoons of chocolate batter alongside. Repeat the procedure creating a checkerboard pattern. Swirl the mixture a couple of times using a butter knife (don’t swirl too much) bake for about 50 mins in the middle of the oven. Insert a toothpick into the centre and if it comes out clean it is done.
Step 5
Leave in the tin until completely cool for about 10 mins then remove
Step 6
Melt milk chocolate in a heatproof bowl in a pan until melted and serve in a jar and pour on the cake! Enjoy!