Matcha Gâteau au Chocolat (Matcha Chocolate Cake) 抹茶ガトーショコラ

This Japanese-style Matcha Gâteau au Chocolat is a French-inspired dessert that combines earthy green tea with rich white chocolate. Light yet fudgy with a melt-in-your-mouth texture, this matcha chocolate cake is perfect for tea lovers and elegant occasions.

What is Gâteau au Chocolat

Gâteau au chocolat is a classic French chocolate cake known for its rich, dense texture. It’s often made with minimal or no flour, similar to a flourless cake or a brownie, and has a melt-in-your-mouth texture that comes from gently folding whipped eggs into a chocolate base.

In Japan, this style of cake has become wildly popular and is commonly made with unique flavors like matcha, hojicha, strawberry, and even sweet potato. Today, I’m going to show you how to make the matcha version—deeply flavorful, delicate, and just sweet enough.

Why I Love This Recipe

This recipe was one of my most popular menu items at my pop-ups and a cake that my mom requests from me over and over again, which says a lot! Here’s why:

• Brownie x Soufflé Texture: This cake has the fudgy richness of a brownie with the lift and softness of a soufflé, thanks to the meringue.
• No overpowering sweetness: White chocolate adds creaminess without being too sweet.
• Matcha-forward flavor: The earthy green tea notes shine, replacing cocoa in a way that’s aromatic and grounding.

Ingredients and Substitutions

What Type of Matcha to Use

When it comes to baking, you don’t need to splurge on the most expensive matcha. Many recipes will tell you to use the highest-quality ceremonial-grade matcha, but for baked goods, that’s not necessary—and honestly, not the best use of it.

With matcha prices on the rise and baking requiring a larger quantity, I recommend using a good-quality baking or culinary-grade matcha. These are more affordable and still give you vibrant color and flavor. Since heat alters the matcha’s hue slightly anyway, there’s no need to use ceremonial matcha here—save that for your drinks.

That said, don’t go too cheap either. Very low-quality matcha (like bulk tins from grocery stores or big-box retailers) can taste dull, bitter, or muddy. Look for a mid-range matcha that’s specifically labeled for baking—it strikes the perfect balance of flavor, color, and affordability.

Shitagoshirae (Mise en Place)

Before you start baking, it’s helpful to gather, measure, and prep all your ingredients. This not only keeps the workflow smooth but also helps ensure the chocolate mixture stays warm and the meringue doesn’t deflate. Here’s what to prepare:

• Matcha powder – see above for type
• Cake flour – sifted
• Salt
• White chocolate, broken into small pieces
• Unsalted butter – cubed
• Heavy cream (35%) – warmed
• Eggs – room temperature and separated into yolks and whites
• Granulated sugar – divided

Equipment and Tools

• Kitchen Scale: This cake is quite sensitive with the ratio of ingredients. Please use a kitchen scale to make sure the ratio of ingredients are accurate for best results.
• 15 cm Round Springform Pan: I recommend one with a removable bottom for easy removal of the cake.
• Stand Mix or Electric Hand Mixer: I highly recommend using an electric stand or hand mix when making this cake because the egg whites need to be mixed vigorously to make a stable meringue.
• Sifter
• Hand Whisk
• Spatula

How to Make Matcha Gâteau au Chocolat

Here’s a quick overview of how to make matcha white chocolate cake:

1. Melt the chocolate & butter: (1) In a heatproof bowl, combine white chocolate and butter. Microwave in short bursts (15 seconds), stirring between each, until melted and smooth. The temperature should be around 37-43°C (99-109°F). Alternatively, use a double boiler to gently melt them over simmering water. In another bowl, microwave the cream until just warmed (about 30–45 seconds), or heat gently on the stove.
2. Mix matcha & chocolate (2): Add matcha powder to the warm chocolate-butter mixture and whisk until smooth. Then whisk in the warm cream until the mixture is fully combined and silky.
3. Yolks + sugar (3-4): In a separate bowl, whisk together the egg yolks and half the sugar until light and pale. Add this to the matcha-chocolate mixture and stir until smooth.
4. Add cake flour (5): Whisk in the sifted cake flour until smooth.
5. Whip the egg whites (5): In a clean bowl, beat the egg whites on medium speed for about 20 seconds. Add the remaining sugar and whip on high until medium peaks form (the tips should curl slightly). Finish on low speed for 45-60 seconds to refine the texture.
6. Fold the batter (7-10): Add one-third of the meringue into the matcha base and mix it in with a whisk using a scoop and drop motion until mostly incorporated. Add the next third and repeat. Add the batter to the final third of meringue and whisk using the same motion. Switch to a spatula and mix well, scraping from the bottom of the bowl to ensure everything is evenly combined.
7. Bake (11): Pour the batter into the prepared pan. Swirl a chopstick or knife to burst large air pockets, then tap the pan on the counter three times. Bake at 350°F (180°C) for 20 minutes, then reduce to 325°F (170°C) and bake for another 20–22 minutes. The top should spring back when gently pressed.
8. Cool (12): Tap the pan again to release steam. Let it cool completely in the pan. Then wrap tightly and refrigerate for at least a few hours—overnight is best—for the texture to set. Slice with a warm knife and enjoy as-is, or serve with whipped cream, ice cream, and fruit.

VIDEO: Watch How to Make It

Serving Suggestions

Serve at room temperature for a soft, delicate bite or cold for a denser, brownie-like texture—especially in the center. Delicious on its own or topped with whipped cream or vanilla ice cream. A few fresh berries add a nice tart contrast too.

How to Store Leftovers

Once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days. The texture will firm up in the fridge, making it more brownie-like. If you prefer it softer, let it sit at room temperature for 15–20 minutes before serving.

To freeze, wrap the whole cake or individual slices in plastic wrap and then a layer of foil. Store in an airtight freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight or at room temperature before enjoying.

Recipe FAQ

More Matcha Recipes

• Matcha Roll Cake
• Matcha Shortcake (coming soon)
• Matcha Nama Chocolate Sandwich Cookies
• Matcha Latte Cookies
• Candied White Chocolate Almonds

Enjoy! If you make this Matcha Gâteau au Chocolat recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Matcha Gateau au Chocolat (Matcha Chocolate Cake)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Lisa Kitahara
• Total Time: 65 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

This Japanese-style Matcha Gâteau au Chocolat is a French-inspired dessert that combines earthy green tea with rich white chocolate. Light yet fudgy with a melt-in-your-mouth texture, this matcha chocolate cake is perfect for tea lovers and elegant occasions.

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Ingredients

Units MUS

Dry Ingredients

• 3 1/2 tbsp (21 g) matcha powder
• 3 tbsp (24 g) cake flour
• 1/3 tsp salt (optional)

Wet Ingredients

• 84 g white chocolate, broken into small pieces
• 3 1/2 tbsp (49 g) unsalted butter
• *1/3 cup + 1 tbsp (95 ml) heavy cream (35%)
• 3 large eggs, room temperature
• 1/4 cup (50 g) + 3 tbsp (40 g) granulated sugar (divided)

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line the bottom of a 15 cm round baking pan with parchment paper and grease the sides. Sift cake flour.
2. Melt the Chocolate & Butter: In a heatproof bowl, add white chocolate and butter. Microwave in 15-second intervals, stirring in between, until melted (around 37-43°C (99-109°F)). Alternatively, use a double boiler and heat over 50°C (122 °F).
3. Warm the Cream: Pour cream into a heatproof bowl and microwave for 30-45 seconds using 15 second intervals. (Alternatively, heat in a small pot over a stove.)
4. Combine Matcha Mixture: Add the matcha powder to the melted chocolate-butter mixture and whisk until smooth and fully incorporated. Pour in the warm cream and whisk again until silky and uniform. Then add in the sifted cake flour and salt, and whisk well combined and smooth.
5. Separate the Eggs: Separate the yolks and whites into two bowls. Make sure there’s no yolk in the egg whites to ensure they whip properly later.
6. Mix Yolks & Sugar: Add 50 g of sugar to the egg yolks and whisk immediately until the mixture becomes pale yellow. Pour this into the matcha mixture and whisk until smooth. (Keep this mixture slightly warm so the batter stays fluid.)
7. Whip the Egg Whites: Using a stand mixer or hand mixer, beat the egg whites on medium speed for 15-20 seconds, then add the remaining 40 g of sugar. Continue whipping on high speed until medium peaks form (they should stand with a slight curl). Beat on low for 1 minute to smooth out the meringue.
8. Fold the Batter: Add 1/3 of the whipped egg whites to the matcha mixture and whisk gently using a scoop-and-drop motion. Add the next 1/3, repeat. Add the remaining egg whites and fold in gently until just combined. Switch to a spatula and scrape down the sides and bottom to make sure it’s evenly mixed.
9. Bake: Pour the batter into your prepared pan. Swirl a chopstick around to mix the batter one last time and then tap it onto the counter 3 times to remove any large air bubbles. Bake at 350°F (180°C) for 20 minutes, then lower the temperature to 325°F (170°C) and bake for another 20–22 minutes. The top should be lightly browned and bounce back when touched. Tap the pan on the counter to release steam and let the cake fall.
   • Alternatively: bake at 320°F (160°C) for 40–50 minutes for a softer, less crisp top.
10. Cool and Set: Let the cake cool completely in the pan. Then wrap and refrigerate for at least a few hours (overnight is best) for that signature fudgy texture.
11. Serve: Slice with a warm knife and enjoy as-is or with a generous dollop of whipped cream.

Notes

• *For a lighter, more airy cake version, reduce the cream to 50 ml.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: cakes, Dessert
• Method: Baking, Oven
• Cuisine: French, Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 204
• Sugar: 17.8 g
• Sodium: 25 mg
• Fat: 12.9 g
• Saturated Fat: 7.9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0
• Carbohydrates: 21.2 g
• Fiber: 1.1 g
• Protein: 1.9 g
• Cholesterol: 70 mg