Matcha Lava Cake

Big celebrations call for big celebratory desserts! Pierce through the delicate chocolate crust of this Matcha Lava Cake to find white chocolate Matcha ganache oozing from the center, a sure surprise for the eater!

Makes 3 Cakes.

An original recipe prepared for us by Cooking Therapy.



    Matcha Ganache

    Cake Batter

    • 6 Tbsp butter
    • 5 oz chocolate chips
    • ¼ cup sugar
    • 3 eggs
    • 1 tsp vanilla
    • 3 Tbsp flour


    1. Preheat oven to 425F.
    2. Make the ganache. Heat cream in a saucepan on low heat until warm (about 1 minute). Pour into a bowl with the chocolate and Matcha powder. Mix together until well incorporated and put the bowl in the freezer to harden.
    3. Brush ramekins with melted butter and coat the inside with sugar. Place the ramekins on a baking sheet.
    4. Add butter and chocolate to a small bowl and melt in the microwave. Heat in 30 second increments until the chocolate and butter are melted. Set aside.
    5. Mix eggs, brown sugar, and vanilla in a separate bowl.
    6. Pour about  of the melted chocolate into the egg mixture to temper it. This means we are bringing the temperature of the eggs up, so they don’t cook. Once tempered, add in the rest of the melted chocolate.
    7. Add in 3 Tbsp of flour and mix well.
    8. Add about 1 to 2 Tbsp of the mixture to your ramekins, so that it just covers the bottom. Then use a 1 tsp cookie scoop to drop spoonfuls of the Matcha ganache into the center of each ramekin.
    9. Top off the ramekins with the rest of the cake batter until it just reaches the bottom rim.
    10. Bake for 12 minutes.
    11. Let cool for about a minute after it’s out of the oven.
    12. Use a knife to release the cake from the sides of the ramekin. Put a plate on top of the ramekin and flip everything 180 degrees so the ramekin is now standing upside down. The cake should come right out onto the plate.
    13. Sprinkle powdered sugar on top before serving.

    Note: Lava cakes are best served right away.

    Click below to purchase the Culinary Grade Matcha used in this recipe: