Chocolate batter 50g all-purpose flour 30g cocoa powder 4g salt 170g chocolate, chopped into rough chunks 150g butter 2 eggs 150g brown sugar 1 teaspoon vanilla extract
Matcha batter 70g all-purpose flour 20g matcha (green tea) powder 4g salt 170g white chocolate, chopped into rough chunks 150g butter 3 eggs 100g caster sugar 1 teaspoon vanilla extract
Chocolate batter: Sift the flour, cocoa powder, and salt together in a bowl.
Then, melt the chocolate and butter in a bowl in a microwave. (Set the microwave for 30 seconds, take the chocolate out and give it a stir, then give it another 30 seconds. Repeat 3-4 times until thoroughly melted.)
In a separate bowl, mix the eggs, brown sugar, and vanilla extract together, and whisk for 1 minute until fluffy. To this, add in the chocolate and stir together until well-combined. Then finally, add in the dry ingredients, and fold until just mixed and no streaks of flour remain. (Make sure not to overmix the batter at this point.)
Matcha batter: Similar to the chocolate batter, first start off by sifting the flour, matcha powder, and salt together.
Then, melt the white chocolate and butter in a bowl in a microwave.
In a third bowl, mix the eggs, sugar, and vanilla extract together, and whisk until fluffy. To this, add in the chocolate mixture and stir together until well-combined. Then finally, add in the dry ingredients, and fold until just mixed and no streaks of flour remain.
Prepping: Heat your oven to 180°C. Meanwhile, brush (or spray) a 9’’ x 9’’ baking tin with oil, then line it with baking paper.
Marbling: Reserve roughly 1/4 of the chocolate batter. Then pour the rest of the chocolate batter into the lined baking tin, spreading it out to all sides, and smoothing the top with a spatula. Then, pour all of the matcha batter on top of the chocolate batter, and spread it out evenly again. Now, dollop on the chocolate batter you saved onto the matcha batter (I find a 3×3 grid of dots works well). Using a toothpick or a chopstick, gently swirl and circle your way through the batter to form a marbled effect.
Baking: When brownie base is marbled to your desire, pop the brownie into the oven and bake for 25-30 minutes, or until a cake tester poked through it comes out clean.
When done, let the brownie cool in the tin for 10 minutes, before removing it from the tin and setting it on a wire rack to continue cooling to room temperature.
190 g granulated sugar (1 cup – 1 Tbsp; divided in half)
90 ml neutral-flavored oil (corn, vegetable, canola, etc) (1/3 cup + 1 Tbsp)
135 ml whole milk or water (1/2 cup +1 Tbsp)
5 ml vanilla extract (1 tsp)
Gather all the ingredients and preheat the oven to 170 ºC. You will also need an 9” (23 cm) chiffon cake pan.
In a bowl, combine cake flour (110 g), baking powder (9 g), and Dutch-processed cocoa powder (60 g) and mix well with a fork/whisk.
Separate 7 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it’s okay if the egg whites are partially frozen). In Japan, they chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
Beat the egg yolks.
Add granulated sugar (95 g). Whisk vigorously until it’s a creamy pale yellow color.
Add the oil (90 ml) and beat to combine with the whisk.
Add the milk (135 ml) and vanilla (5 ml or 1 tsp) and combine well.
Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.
Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).
Take out the bowl of egg whites and set your stand mixer with a whisk attachment.
Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.
Gradually add granulated sugar (95 g) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.
To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: Pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.
Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.
Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.
Take another third and repeat the process.
Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.
Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.
From 6-8 inch high, pour the batter into the ungreased 23-cm (9-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.
Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 170 ºC for 45-50 minutes.
When it’s done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.
Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.
Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.
Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake TIP: Use a large/long spatula for outside and bottom and a small spatula for around the inner tube. If you use a knife, the tip of the knife tends to poke the cake while moving around.
Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.
Invert the cake onto a plate or cake stand. Chiffon cake is served “upside-down”, the flat bottom side being on top.
To Serve and Store
It’s strongly recommended to consume the cake soon, however, you can keep the cake at room temperature (cooler place) in a cake stand with a cover for 1-2 days. To keep longer, wrap individual slices in a plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.
Grease and line a 9 X 5 inch loaf pan with parchment paper overhanging sides of pan.
For the regular banana bread: whisk together 1 cup of the flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt together in a medium bowl. Set aside.
For the chocolate banana bread: whisk together (in a second medium bowl) the remaining 3/4 cup of the flour, 1/4 cup cocoa, 1/2 cup of brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon of salt. Set aside.
In a third bowl, combine mashed bananas, melted butter, sour cream, eggs and vanilla until combined.
Divide mixture and add half to each flour mixture, stirring each until combined.
Add 1/2 cup of chocolate morsels to each batter and stir until combined.
Place small spoonfuls of both batters into prepared loaf pan layering and alternating between each.
Then gently make a couple of swirls in the batter with a knife without over mixing.
Sprinkle remaining 1/2 cup of morsels on top and bake for 50-55 minutes.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 180 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using an ice cream scoop, scoop mounds of dough onto baking sheet. Bake until golden brown but still soft, 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies to another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Recipe adapted from gather.comIngredients
110g unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg
3/4 tsp vanilla
1 tbsp heavy cream
1/2 tsp baking soda
1/4 tsp salt
3 tbsps cornstarch
1 1/3 cups flour
140g ounces white chocolate chips
1/2 cup (more or less) fresh raspberries, washed and dried
Preheat oven to 190 degrees C
Cream butter and both sugars with an electric mixer.
Beat in eggs, vanilla and cream, then beat in baking soda, salt and cornstarch.
Add flour and stir just until blended.
Stir in white chocolate.
Drop dough by rounded tablespoons onto a parchment lined baking tray.
Carefully slice raspberries into quarters.
Gently press pieces of raspberry in cookie dough rounds.
Bake for 13 minutes.
Transfer to a wire rack to cool.
Makes 33 cookies.
Will SHE make it again?
Preheat oven to 160 degrees C.
Line a loaf pan with baking paper.
With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
In another small bowl, do the same for the matcha mixture.
Using a mixer, cream the butter and sugar.
Add the eggs, milk and vanilla and mix until thoroughly combined.
Divide the creamed mixture evenly in two separate bowls.
Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
For a marbled effect, gently run a knife through the two batters in a swirling motion.
Tip: Once or twice will do the trick.
Bake for about 1 hour.
Makes 1 loaf.
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