Irresistible Melting Matcha Lava Cake
Irresistible Melting Matcha Lava Cake is a medium Japanese recipe that serves 6. 285 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 2 hrs 12 min | Cook: 15 min | Total: 2 hrs 42 min
Cost: $5.50 total, $0.92 per serving
Ingredients
- 100 g Unsalted Butter (melted with white chocolate)
- 100 g White Chocolate (high‑quality couverture or chips)
- 50 g Granulated Sugar (fine granulated sugar)
- 2 pcs Large Eggs (room temperature)
- 30 g Cake Flour (sifted)
- 4 g Matcha Powder (culinary grade, sifted)
Instructions
Melt butter and white chocolate
Combine the butter and white chocolate in a microwave‑safe bowl and melt on high in 30‑second bursts, stirring between bursts until smooth.
Time: PT2M
Sift dry ingredients
In a separate bowl, sift together cake flour, granulated sugar, and matcha powder to remove lumps.
Time: PT3M
Incorporate eggs
Add the eggs gradually to the dry mixture, whisking continuously until the batter is glossy and free of lumps.
Time: PT5M
Combine chocolate mixture with batter
Pour the melted butter‑white chocolate mixture into the egg‑flour batter and fold gently with a whisk, then finish with a spatula, being careful not to incorporate too much air.
Time: PT2M
Chill batter
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the batter to set.
Time: PT2H
Pipe batter into molds
Transfer the chilled batter to a piping bag and pipe 90‑100 g of batter into each silicone mold.
Time: PT5M
Bake
Place the silicone molds on a baking sheet and bake in a pre‑heated oven at 200°C (390°F) for 8 minutes, or until the edges are set but the center still jiggles.
Time: PT8M
Temperature: 200°C
Unmold the cakes
Using another pan or plate, invert each silicone mold to release the cake onto a serving plate.
Time: PT2M
Cool briefly and serve
Let the cakes rest on a cooling rack for 5 minutes, then dust with powdered sugar and a pinch of matcha powder. Serve while warm for the best molten effect.
Time: PT5M
Nutrition Facts
- Calories
- 285
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Milk, Eggs, Wheat (gluten), Soy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of White Chocolate: White chocolate chips
- Instead of Granulated Sugar: Confectioners' sugar (adjust amount)
- Instead of Large Eggs: Egg replacer
- Instead of Cake Flour: All‑purpose flour (may affect texture)
- Instead of Matcha Powder: Green tea powder (different flavor)
Equipment Needed
- Microwave
- Mixing Bowl
- Whisk
- Fine Mesh Sieve
- Piping Bag
- Silicone Lava Cake Mold
- Baking Sheet
- Oven
- Cooling Rack
- Spatula
- Plate (for flipping)
Critical Steps — Do Not Skip
- Melt butter and white chocolate without exceeding 50°C.
- Gradually incorporate eggs to avoid lumps.
- Combine chocolate mixture when it is cool enough not to cook the eggs.
- Bake exactly 8 minutes at 200°C for a molten center.
- Flip the cakes out of the silicone molds carefully while hot.
Chef Tips from the Video
- Use culinary‑grade matcha for a vibrant color and authentic flavor.
- Sift the matcha with the flour to prevent green specks and ensure even distribution.
- For extra shine, brush the tops with a tiny amount of melted white chocolate just before serving.
Troubleshooting
Batter is too thick to pipe.
Add a tablespoon of milk or cream to loosen the batter, then mix gently.
Cakes are not molten in the center.
Reduce baking time by 1‑2 minutes or lower oven temperature to 190°C; ensure batter is well‑chilled before baking.
Cakes stick to the silicone mold.
Lightly grease the silicone molds with butter or non‑stick spray before piping.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in the oven before serving.
Freezer: Freeze baked cakes (unmolded) for up to 1 month. Thaw in the refrigerator and re‑bake 5‑6 minutes.
Room temperature: Best enjoyed immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the batter a day ahead and keep it chilled; pipe into molds just before baking.
- Unbaked, piped batter can be frozen in silicone molds for up to 1 month.
Frequently Asked Questions
What is the cultural significance and history of Matcha Lava Cake in Japanese‑inspired Korean pastry cuisine?
Matcha lava cake blends the Japanese tradition of using powdered green tea in sweets with the Korean pastry chef’s love for molten desserts. While lava cakes originated in French cuisine, the matcha version reflects the modern fusion trend in Korean bakeries that celebrate Japanese flavors.
What are the traditional regional variations of matcha‑flavored desserts in Japan?
In Japan, matcha appears in wagashi such as matcha daifuku, matcha roll cake, and matcha tiramisu. Each region adds its own twist—Kyoto favors high‑grade ceremonial matcha, while Osaka often mixes matcha with sweet red bean paste.
How is Matcha Lava Cake traditionally served in Korean bakeries?
Korean bakeries typically serve matcha lava cake warm, dusted with powdered sugar and a light sprinkling of matcha powder. It is often paired with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
During which celebrations or occasions is Matcha Lava Cake commonly enjoyed in Korean or Japanese culture?
Matcha desserts are popular during tea ceremonies, spring festivals like Cherry Blossom (Hanami) in Japan, and birthday celebrations in Korea where a warm, molten cake adds a festive touch.
What authentic ingredients are essential for a traditional Matcha Lava Cake versus acceptable substitutes?
Authentic ingredients include high‑quality culinary matcha, white couverture chocolate, and cake flour. Acceptable substitutes are white chocolate chips, all‑purpose flour (though texture changes), and lower‑grade matcha, but flavor and texture may differ.
What other Japanese or Korean desserts pair well with Matcha Lava Cake?
Pair it with traditional Japanese wagashi like mochi, Korean rice cakes (tteok), or a light yuzu sorbet. A cup of hot green tea or hojicha balances the richness of the molten cake.
How has the concept of a lava cake evolved in Korean pastry kitchens over the past decade?
Korean pastry chefs have taken the classic French molten cake and experimented with local flavors—matcha, black sesame, and red bean—creating a new genre of “fusion lava cakes” that retain the dramatic molten center while showcasing Korean and Japanese taste profiles.
What are the most common mistakes to avoid when making Matcha Lava Cake at home?
Common errors include overheating the chocolate‑butter mixture, over‑baking the cakes, and not chilling the batter long enough. Each mistake can cause the center to solidify instead of staying molten.
Why does this Matcha Lava Cake recipe use a silicone mold instead of traditional ramekins?
Silicone molds release the delicate cake easily without breaking the molten center, and they conduct heat more evenly, ensuring a consistent bake. Ramekins can stick and make unmolding tricky.
Can I make Matcha Lava Cake ahead of time and how should I store it?
Yes. Prepare the batter, chill it, and either pipe into molds and freeze or bake the cakes and store them refrigerated. Reheat briefly in a 150°C oven for 5 minutes before serving to revive the molten interior.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho focuses on Korean pastry techniques, modern dessert adaptations, and detailed step‑by‑step tutorials that blend Korean and international flavors.
How does the YouTube channel Hanbit Cho's approach to Japanese‑inspired desserts differ from other cooking channels?
Hanbit Cho emphasizes precise temperature control, professional pastry equipment, and a fusion mindset, often swapping traditional Korean ingredients with Japanese ones like matcha while maintaining a high‑level pastry aesthetic.
Last updated: August 24, 2026
