There are many different types of Chocolate Cake in the world. In Japan, one type of chocolate cake that is called ‘Gateau Chocolat’ is very popular and I have my own recipe. I use less sugar and more flour than standard recipes but it works fine for this cake.


18cm Cake Tin


100g White Chocolate
1/4 cup Thickened Cream
50g Butter
3 Egg Yolks
1/4 cup Plain Flour OR Self-Raising Flour
1 to 2 tablespoons Matcha Powder
3 Egg Whites
2 to 3 tablespoons Caster Sugar

  1. Preheat oven to 160℃. Line the base and sides of a cake tin with baking paper.
  2. Place White Chocolate, Cream and Butter in a large heat-proof bowl, heat in the microwave for 20-30 seconds OR until melt. Mix well until smooth. Set aside and cool.
  3. Using an electric mixer OR a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.
  4. Add Egg Yolks to the cooled (still warm is fine) White Chocolate mixture, and mix well.
  5. Mix Flour and Matcha Powder in a small bowl, sift into the white chocolate mixture, and mix well. Fold in the whipped Egg White gently until just combined. Pour into the cake tin.
  6. Bake about 40 to 45 minutes OR until cooked though. Try not to brown the top. Cool completely before serve.