I got the inspiration for the cake from this matcha chocolate bundt cake; I just fell in love with it as soon as I saw it! Never found matcha powder though, matcha tea yes, but I have yet to find the powder.
I really wanted to try this cake out and being matcha-less, I was wondering what I can use for the green….pistachio pudding came to mind…then it hit me! Spinach…hello. After all, spinach-cake is my most popular recipe to date! Why didn’t I think of this sooner?
I used bakerella‘s recipe as a guideline and made it my own. I used olive oil instead of butter. The first reason was because I forgot to take the butter out and secondly, I don’t have a microwave to soften it. Since I often bake with olive oil, I knew that it would be okay to use. Now, like in all my other baking recipes that have olive oil, it’s just the regular oil, not extra virgin olive oil…that’s for salads 😉
Another thing is that I used less sugar. The reason I did that is because I thought she is asking for 3 cups because matcha may be bitter. I know green tea is strong plus cocoa is bitter. The amount of sugar in my recipe was enough for us, not too sweet, just right. If you find it not sweet enough, you may add 1 cup of sugar for each batter.
For the spinach, I used organic baby spinach. I used 2 cups worth and with my hand blender, I pureed it in the measuring cup until it became a pulp like texture.
To make this cake, you need a few bowls, measuring cups, and spoons. Your kitchen will get messy, so plan ahead and be organized with your ingredients!
For chocolate cake batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups organic baby spinach (comes out to 1/2 cup pureed)
- 3 eggs
- 2 x 3/4 cups sugar*
- 3/4 cup olive oil
- 1 tsp vanilla
- 3/4 cup milk – for chocolate batter
- 1/2 cup milk – for spinach batter
In separate mixing bowls, combine the dry ingredients for chocolate and spinach cake batters.
In a separate mixing bowl, beat the sugar, eggs, vanilla and olive oil until creamy. Divide the egg/sugar mixture in two measuring cups, it should come out to 1 and 1/4 cups. I noticed that it is just above the 1/4 line.
Beat in the egg/sugar mixture into the cocoa flour mixture along with the 3/4 cup milk. Beat until well combined; do not over beat.
Add the other half of egg mixture into the the other flour mixture, add 1/2 cup milk and the 1/2 cup pureed spinach. Beat until well combined; do not over beat.
Taste batter, if you feel like it needs more sugar, add an extra 1/4 cup or more if desired.
Pour batter alternately into the buttered and floured (I use cocoa) bundt pan, and using a knife you can make a marble effect. Bake at 325 for 50-60 minutes until baked, and check with a toothpick. You many add a glaze or frosting on top and serve with whipping cream or ice cream.
I like to spoon over a simple syrup over the cake, it makes it moist. I like to do that with all my cakes actually. This is an optional step, I often have simple syrup ready to use, no worries if you don’t have any, no need to make it.
*You may use 1 cup of sugar for each batter if you don’t find it sweet enough for your liking.
[…] View original post here: chocolate marble cake […]