Matcha Gateau Chocolat ：A Rich and Quietly Indulgent Winter Dessert

Hello everyone, I’m Keko from the online team.

February still carries the calm of winter, even as we begin to sense the coming of spring.
On quiet evenings like these, we often find ourselves craving something deeply satisfying
a dessert that pairs beautifully with tea and invites us to slow down.

Today, we’d like to share a recipe that does just that:
Matcha Gateau Chocolat.

This cake combines high-quality white chocolate with the gentle bitterness and aroma of matcha, creating a smooth, rich texture that lingers softly on the palate.

Why Matcha Gateau Chocolat?

White chocolate brings a creamy depth, while matcha adds structure, aroma, and a refined bitterness.
Together, they create a dessert that feels indulgent, yet balanced.

Chilled well, this cake takes on a truffle-like texture—almost like fresh chocolate.
Let it return to room temperature, and the matcha aroma becomes more expressive and layered.

It pairs beautifully not only with coffee or black tea, but also with Japanese teas such as gyokuro or hojicha, allowing the matcha flavor to unfold gently.

🧁 Recipe: Matcha Gateau Chocolat

 

Ingredients (for one 15cm / 6-inch round cake)

  • White chocolate: 120g
  • Unsalted butter: 60g
  • Heavy cream: 50ml
  • Eggs: 2
  • Sugar: 30g
  • Cake flour: 30g
  • Matcha standard: 1 tablespoon (approx. 6g)
  • Powdered sugar & extra  Matcha standard (for finishing): as needed


Instructions

1) Preparation

  • Line a cake pan with parchment paper
  • Preheat oven to 160°C / 320°F
  • Sift cake flour and matcha together

2) Melt chocolate & butter
Place chopped white chocolate and butter in a heatproof bowl and melt gently over a double boiler.
Add heavy cream and mix until smooth.

3) Whip eggs & sugar
In a separate bowl, beat eggs and sugar until thick and pale (about 3 minutes).

4) Combine
Fold the egg mixture into the chocolate mixture in three additions.
Add the sifted flour and matcha, folding gently until just combined.

5) Bake
Pour batter into the pan and tap lightly to release air bubbles.
Bake at 160°C / 320°F for 30–35 minutes.
The center should remain slightly moist.

6) Chill & finish
Let cool, then refrigerate for at least 2 hours.
Dust with powdered sugar or matcha just before serving.

✔ Tips for Best Results

  • Always sift matcha with flour to avoid clumps
  • Do not overbake—the center should be slightly soft
  • Chilling enhances the rich, smooth texture

A Dessert for February Tea Time

This Matcha Gateau Chocolat is a dessert best enjoyed slowly.
With a cup of tea beside you, it becomes less about sweetness—and more about texture, aroma, and quiet satisfaction.

We hope it brings a moment of calm to your winter evenings.

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