Matcha & Chocolate Marble Cake

Method

Ingredients 

For the Loaf cake

• 200 g plain flour
• 200 g caster sugar
• 125 g unsalted butter, softened
• 3 medium eggs
• 80 ml whole milk
• 7 g baking powder (about 2 tsp)
• 2 tbsp cocoa powder
• 9 g matcha powder
• 50 ml warm water (for mixing with the matcha)
• ⅛ tsp vanilla bean paste

For the Ganache

• 150g Dark Chocolate
• 300ml cream 

Method

For the Marble cake

1. Preheat the oven to 180 °C (160 °C fan). Grease and flour a loaf tin or Bundt tin.
2. Cream the butter and sugar together until pale and fluffy.
3. Separate the eggs, put the yolks in one bowl and the whites in another.
4. Beat the egg yolks into the butter-sugar mixture, one at a time.
5. Stir in the milk and vanilla bean paste.
6. Sift the flour and baking powder together, then fold into the mixture until smooth.
7. Whisk the egg whites to stiff peaks and gently fold into the batter.
8. Divide the mixture into two bowls.
9. In one bowl, mix in the cocoa powder to make the chocolate batter.
10. In a small cup, whisk the matcha powder with 50 ml warm water until smooth. Stir this into the other bowl of batter to make the matcha batter.
11. Spoon alternate dollops of chocolate and matcha batter into the tin, then swirl lightly with a skewer for a marbled effect.
12. Bake for 40-45 minutes, until a skewer inserted in the centre comes out clean.
13. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

For the Ganache

1. In a bowl slightly warm the chocolate.
2. In a pan heat the cream until it just begins to bubble and steam.
3. Pour the heavy cream over the chocolate. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
4. Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.