Smooth matcha lava cake. The lava is thick, sweet and gooey. This recipe is very easy to make and serves exactly one person.
We’ve gone too long without a matcha recipe guys! My last one was about 2 months ago. That’s crazy. So I’m back with your matcha fix. As usual, this matcha recipe serves a small crowd. Well, not even a crowd to be honest. Just one person. I’m combining my love for matcha and my love for single servings with this recipe: Single Serving Matcha Lava Cake. That’s right, LAVA! I love the classic chocolate lava cake, but matcha makes everything better if you ask me. And just like the small matcha cake, my matcha-disliking-boyfriend devoured this cake. He even asked for another cake. Compliments don’t get better.
You’ll need seven ingredients for this recipe. Eight if you count the butter/oil for greasing the ramekin. Most ingredients are your go-to baking ingredients: flour, baking powder, salt, chocolate, sugar and milk. For the milk, I used rice milk. You can use any kind of milk though. The last ingredient is (obviously) matcha powder. I also used the matcha powder for dusting the ramekin. Matcha doesn’t prevent the cake from sticking as well as flour does but I noticed by dusting the ramekin with flour gave the cake a white powdery finish (which I didn’t like).
Now, this lava cake has quite a thick and gooey center. I love thick “lava” cakes. If you prefer a more runny center, add about a tablespoon (10-15mL) more milk. After baking, you’ll need to let the cake rest for another 3-5 minutes to let the cake set. Don’t invert it immediately because the cake will fall apart. Muster 3 minutes of patience. Then, serve the cake immediately. This cake tastes great with some fruit or cream but it’s great as-is too.
- 35 g flour
- 1 Tbsp matcha powder (+extra for dusting the ramekin)
- 1/8 tsp baking powder
- 1/16 tsp salt
- 50 g white chocolate
- 10 g caster sugar
- 45 mL milk* (or more, see blogpost)
- butter for greasing the ramekin**
- Preheat the oven to 180C. Grease a ramekin with butter and dust it with matcha powder. Set aside.
- In a small bowl, mix the flour, matcha powder, baking powder and salt. Set aside.
- In a bowl heat the chocolate, sugar and milk in the microwave. Heat for 10-20 seconds each time while stirring in between until the chocolate has completely melted.
- Stir in the flour mixture until you have a smooth batter.
- Pour the batter in the ramekin.
- Bake the cake 9 minutes at 200C. Let the cake rest for another 3-5 minutes before inverting onto a plate. Serve immediately.
- * I used rice milk but you can use any kind of milk.
- ** You can also use oil or margarine.