Chocolate Matcha Cake

IMG_4146 IMG_4147
Recipe from Amandeleine
 
Ingredients
Chocolate Mixture
  • 1/2 cups all-purpose flour
  • 1/6 cup cocoa
  • 1/2 tsp. baking powder
Matcha Mixture
  • 1/2 cups all-purpose flour
  • 1 tbsp green matcha powder
  • 1/2 tsp. baking powder
Wet Ingredients
  • 1 cups sugar
  • 75g unsalted butter, room temperature
  • 1 egg, room temperature
  • 1/3 + 1/4 cup milk, room temperature
  • 1/3 tsp vanilla
Directions
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.
 
Will SHE make it again?
YES

No-bake Chocolate Oatmeal Cookies

 
Recipe from amandeleine
Ingredients
55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
 
Method
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
 
Remove from heat and stir in peanut butter, oats and vanilla.
 
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
 
Makes about 20
 
Will SHE make it again?
YES