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  • February 01, 2016 3 min read

    Matcha Chocolate Cake Tri-coloured, flourless, delicious, creamy

    Happy February! It’s a new week and a brand new month for us to enjoy.

    Today we have a fabulous matcha recipe to experiment with at Kenko Tea developed by our awesome friend Tiggy aka @tiggy_tee!

    Tiggy is a medical scientist and food enthusiast who blends the cultures and tastes of East and West. She’s the founder of Australian-based trading company Nuvitas Naturals, which provides natural health care products at an affordable price.

    She’s also a huge matcha fan who loves to create amazing matcha desserts recipes. You can learn more about Tiggy from her instagram or check out her store at:

    Tiggy’s flourless chocolate matcha cake recipe is a triple-layered cake so it’s a bit of a challenge to make, but trust us – it’s well worth the effort. Best of all, you can make and enjoy each layer separately.

    The rich dark chocolate bottom layer goes very well with the two creamy top layers and the matcha and white chocolate brings a delicious edge. This green tea cake is best served cold and topped with your favourite fruits.

    Let’s get baking!

    Matcha Chocolate Trio Cake

    Yield: 12 squares


    Bottom layer: Dark chocolate flourless cake

    • 85g unsalted butter
    • 200g dark chocolate
    • 1 tsp vanilla extract
    • 4 eggs separated
    • 1/3 cup light brown sugar

    Middle layer: Matcha cheese cake

    • 85g unsalted butter (optional)
    • 200g white chocolate
    • 100ml thickened cream (cold)
    • 250g cream cheese (softened)
    • 50g caster sugar
    • 1 tbsp of Kenko Matcha
    • 1 tsp of gelatin powder

    Top layer: White chocolate mousse

    • 200g white chocolate
    • 200ml thickened cream
    • 1tsp gelatin powder
    • Fruits of favourite (decoration)


    Bottom layer

    1. Preheat the oven at 170 C
    2. Grease a 27-cm springform pan with butter & layer the bottom + sides with baking paper
    3. Chop the butter in small cubes and dark chocolate finely
    4. Melt & mix the butter & chocolate in a heatproof bowl on top of simmering water at low heat.
    5. Remove from the heat and set aside to cool down for 5 mins
    6. Whisk egg yolks with vanilla extract and slowly pour over the cooling chocolate mixture
    7. Stir until smooth and set aside
    8. Beat egg whites in an electric mixer at medium speed until frothy (30 secs)
    9. Add brown sugar slowly and beat until combined at the same speed
    10. Change to max. speed until forming soft peaks (peaks shouldn’t collapse when lift the whisk)
    11. Fold slowly the egg whites into the chocolate egg yolk mixture until combined
    12. Pour batter into the pan & gently tap the pan to remove any air trapped inside
    13. Bake for 15 mins at 170 C (Don’t open the oven while cooking, let the cake rise)
    14. Remove the cake from the oven
    15. Let it cool down completely at room temp for at least 1h before pouring the next layer on top (Don’t remove the cake from the pan if preparing for the next layer)

    Middle layer

    1. Whisk matcha powder in 10 ml of lukewarm water until smooth, thick and creamy
    2. Melt & cool the chocolate and butter mixture for 10 mins
    3. Stir in matcha mixture into a cooling chocolate mixture until combined
    4. Stir gelatin in 20 ml of boiling water until dissolved
    5. Beat cream cheese and sugar in an electric mixer until combined
    6. Add thickened cream into the mixture & beat at high speed until smooth
    7. Add gelatin mixture & beat for 1 min until well combined or no clumps in the mixture
    8. Add slowly matcha-chocolate mixture into cream cheese mixture & beat at low speed
    9. Pour the mixture on top of the dark chocolate cake
    10. Smooth out the surface & set in a freezer for 15 mins

    Top layer

    1. Heat up half of thickened cream in a small saucepan at medium heat (NOT boiling)
    2. Remove it from the heat once it gets simmering
    3. Sprinkle gelatin powder on top until dissolved
    4. Pour the mixture on the finely chopped white chocolate
    5. Stir the mixture until the chocolate is completely melted and smooth.
    6. Whisk remaining cream in electric mixer until soft peaks formed (1-2 mins, medium speed)
    7. Fold the cream into the chocolate mixture until mixed
    8. Pour the batter on the middle layer & set it in the fridge (3hrs)

    Green Tea Matcha Chocolate Trio Cake, Flourless, Served with fruits, with 3 layers of white chocolate, dark chocolate, matcha

    This flourless Matcha Chocolate Trio Cake is the perfect treat and we hope you enjoy the challenge of baking it – and of course the pleasure of eating it!


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