What is matcha lava cake made of?

Matcha lava cakes are made with two main components: a soft chocolate cake shell and a molten matcha ganache center. The ganache is prepared by melting white chocolate with heavy cream and culinary-grade matcha powder, then freezing it into scoopable portions. The cake batter typically includes melted butter, chocolate chips, eggs, sugar, vanilla, and a small amount of flour. Together, these ingredients create a rich exterior with a gooey green tea lava inside. This combination is what gives Matcha Lava Mini Cakes their signature look and flavor.

How do you keep lava cakes from overbaking?

To avoid overbaking matcha lava mini cakes , precise timing is key. Bake at 425°F for exactly 12 minutes—no more. The outer layer should be just set, while the center remains molten. Overbaking causes the ganache to firm up and lose that luscious flow. Another pro tip: make sure your matcha ganache is fully frozen before placing it into the batter. This helps it melt at the right pace during baking. Always let the cakes rest for one minute after baking before flipping them out of the ramekins.

Can I make matcha lava cake in advance?

Yes, you can prep matcha lava mini cakes ahead of time. Fill your ramekins with batter and the frozen matcha ganache, then cover and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for 10–15 minutes. You can also freeze the assembled cakes and bake them straight from frozen, just adding 2–3 extra minutes to the baking time. While best served fresh, prepping in advance makes them a convenient yet elegant dessert option.

What does matcha lava cake taste like?

Matcha lava cakes offer a unique blend of flavors. The outer cake is rich and chocolaty, while the center delivers a warm, smooth matcha burst. Matcha’s slightly bitter, earthy notes contrast beautifully with the sweetness of white chocolate, creating a flavor that’s both comforting and complex. If you enjoy the combination of creamy and bold, these cakes provide a memorable experience in every bite—just like our chocolate brownie pecan pie recipe , which layers textures and flavors in a similarly satisfying way.

Matcha Lava Mini Cakes – 7 Reasons to Love This Cozy Dessert

Name: Matcha Lava Mini Cakes: A Melty Dessert That’s Pure Magic
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Fusion (Japanese-French)
Ingredients: 2 tsp Aiya culinary grade matcha powder4 oz white chocolate chips2 tbsp heavy cream6 tbsp unsalted butter5 oz chocolate chips1/4 cup granulated sugar3 eggs1 tsp vanilla extract3 tbsp flourButter for greasingSugar for dusting ramekinsPowdered sugar for garnish

Description

These Matcha Lava Mini Cakes combine rich chocolate cake with a gooey white chocolate and matcha center, creating the perfect elegant yet cozy dessert.

Ingredients

Scale

2 tsp Aiya culinary grade matcha powder
4 oz white chocolate chips
2 tbsp heavy cream
6 tbsp unsalted butter
5 oz chocolate chips
1/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
3 tbsp flour
Butter for greasing
Sugar for dusting ramekins
Powdered sugar for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C).
In a saucepan over low heat, warm the heavy cream for about 1 minute.
Pour the cream over white chocolate chips and matcha powder in a small bowl.
Mix until smooth and place the ganache in the freezer to harden.
Grease ramekins with melted butter and coat with sugar, then place them on a baking sheet.
In another bowl, melt butter and chocolate chips together in 30-second microwave intervals until smooth.
In a separate bowl, whisk together the eggs, sugar, and vanilla.
Temper the egg mixture by gradually adding one-third of the melted chocolate, whisking constantly.
Add the remaining chocolate and mix until combined.
Fold in flour and mix until smooth.
Add 1–2 tablespoons of batter to each ramekin to cover the bottom.
Scoop 1 teaspoon of the frozen matcha ganache into the center of each ramekin.
Top with remaining batter until it just reaches the bottom rim.
Bake for 12 minutes.
Let cool for 1 minute, then run a knife around the edges to loosen.
Invert onto a plate and carefully lift off the ramekin.
Dust with powdered sugar and serve immediately.

Notes

Make sure the matcha ganache is fully frozen before assembling to ensure a perfect lava flow. Serve warm for best texture. You can prepare the ramekins ahead and refrigerate up to 24 hours before baking. For a gluten-free option, substitute all-purpose flour with almond flour.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (Japanese-French)

Nutrition

Serving Size: 1 cake
Calories: 424
Sugar: 41g
Sodium: 132mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 11g
Cholesterol: 189mg