Chocolate-Matcha Swirl Pound Cake

Name: Chocolate-Matcha Swirl Pound Cake
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1 c. (2 sticks) unsalted butter, at room temperature; 1 c. sugar; 3 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 tsp. kosher salt; 1 1/4 c. all-purpose flour, spooned and leveled; 1/4 c. unsweetened cocoa, sifted; 1 1/2 tbsp. matcha powder

By Kate MerkerPublished: Mar 19, 2019

4.5

2 Ratings

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BRIAN WOODCOCK

Yields:

8 serving(s)

Total Time:

1 hr 25 mins

Rich matcha combined with sweet chocolate makes this the dessert combo you never knew you were missing.

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Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. kosher salt
1 1/4 cups all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa, sifted
1 1/2 Tbsp. matcha powder

Directions

1. Step 1Preheat oven to 325°F. Lightly grease an 8-by-4-inch loaf pan. Line with parchment paper, leaving an overhang on the two long sides; grease paper.
2. Step 2Beat butter and sugar with an electric mixer on medium speed until very light and fluffy, 5 to 6 minutes. Add eggs, one at a time, beating until fully incorporated after each addition. Beat in vanilla and salt.
3. Step 3Reduce mixer speed to low and add flour, beating until just incorporated. Transfer half the batter (about 1 1/2 cups) to a bowl and stir in cocoa. Add matcha to remaining batter and beat until fully incorporated.
4. Step 4Spoon 2 tablespoons of matcha batter into one corner of the prepared pan. Spoon 2 tablespoons of chocolate batter alongside. Repeat procedure, creating a checkerboard pattern with five rows total. Swirl the mixture in a figure-eight pattern a couple of times using a butter knife (don’t swirl too much or the mixture will become muddy). Bake until a toothpick inserted into center comes out clean, 55 minutes to 1 hour.
5. Step 5Let cool in pan on a wire rack 10 minutes, then use paper to lift cake from pan and cool completely on rack.