I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol
Makes: 8 inch round cake
What you need:
8 inch round pan
125 g Plain flour
30 g Cornflour
40 g Cocoa powder
1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
125 g Full fat yoghurt
30 g Water
115 g Unsalted butter, at room temperature
275 g Sugar
For the ganache:
300 g Dark chocolate
300 g Double cream
30 g Unsalted butter, cut into small cubes
How to put this together:
Preheat oven to 170 C
Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
Sift them again
In a small bowl, mix together yoghurt + water
Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
Add one egg at a time, beating well between addition. Scrape down the sides of the bowl if required.
Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
Pour mixture in baking pan.
Bake for 40-50 mins – until a clean skewer inserted comes out clean.
Let cool completely in the baking pan
To make the ganache:
In a glass bowl, break dark chocolate into small pieces
In a pot, bring double cream to a boil. Take off heat.
Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
Add in butter cubes, and stir until melted and well incorporated.
Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with
Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
Place the bottom half of the cake on a serving plate
Pour a layer of ganache on the cake
Place the top half of the cake on top
Cover the outside of the cake with remaining ganache
I’ve made lava cakes before but it was always a bit of hit and miss. However, I’ve made many batches of Green Tea Lava Cake using this recipe, and all have been successful (fingers crossed this continues!) – so this is pretty fool proof to me.
Please try this at home – you will not be disappointed. It’s so easy to make and tastes amazing.
p.s. I amended the recipe slightly because we find the original recipe slightly too sweet for our liking
p.p.s. Ours don’t turn out as pretty as the original one, but we cannot fault the taste. Amazing result. See how beautiful it “can” look from the original blog post.
What you need:
40 g butter
80 g good quality white chocolate
20 g castor sugar
34 g all purpose flour
1 Tbsp good quality matcha powder
To make the batter:
Lightly butter the insides of 3 ramekins, lightly dust with flour, and line the bottom with baking paper. Chill in the fridge.
Melt butter using double boiling method.
Take melted butter off the heat. Add white chocolate, mix with a hand whisk until smooth.
Sift in matcha powder. Mix well using hand whisk.
In a separate bowl, gently beat together eggs + sugar until sugar has melted
Add egg mixture to chocolate mixture. Mix well.
Pour mixture into the chilled ramekins. Put plastic wrap over the ramekins and freeze overnight.
Preheat oven at 180 C
Bake for 16-20 minutes (varies depending on your oven). At the 15 minute mark, sit and watch it. Timing is very important in making this. The surface will cook from the outside in with the center remaining dark glossy green, while the outside start to become more matt and become a lighter green colour. As soon as the center fully seals up take it out from the oven. The center will still wobble a little bit – this is fine.
Leave to rest in the ramekin for 2 minutes
Run a clean sharp knife around the edges. Put the serving plate over the top, and gently inverting it