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Chocolate Cake with Matcha Glaze

Chocolate cakes are officially our new obsession. But this is honestly the 'moist-est' chocolate cake I have ever made, and it is a real chocolate bomb that melts right in your mouth. The unique chocolate flavor of dark chocolate paired with a berry jam layer in the middle that gives it a fruity, slightly sour taste, with an earthy matcha glaze on top, turns out to be the perfect combination. Sweet, nutty, slightly bitter, fruity, sour and earthy all in one. And you know what, it even has a hidden ingredient that you don’t taste at all. I feel like hidden ingredients are becoming our thing. It is just so much fun, because you can add an entire ingredient knowing it’s in the cake without tasting it afterwards, and then ending up surprising everyone else. If you are in search of a healthier alternative to your regular chocolate cake from the store, this is the chocolate dream you want to bake. Moist, chocolate-y and easy to make.

Chocolate Cake with Matcha Glaze Ingredients

  • Dark Chocolate - I don’t know what it is about chocolate but it just tastes amazing, and I don’t even really know how to describe its taste; it’s just unique and makes this cake heavenly delicious and addicting. We used dark chocolate, but if you would like, you could also try it with milk chocolate, or any chocolate you prefer.

  • Cacao Powder - To give it the perfect mix, we used extra dark cacao powder and ‘normal’ cacao powder. And we always use 100% cacao powders. Interesting Fact: Cacao Powder does not only taste good but is also packed with flavonoids, which have several health benefits!

  • Matcha - Matcha is really just used in the glaze for this recipe and not super dominant, but its fine earthy flavor perfectly goes with chocolate and fruit here, and also for the awesome color combination.

  • Sweet Potato - This is the hidden ingredient and it makes this cake so moist, kind of fudgy and adds in extra nutrients, packed with essential vitamins and minerals, like vitamin A and C, or fibers.

  • Maple Syrup - Maple syrup is great for a natural sweetness, making this cake refined sugar-free.

  • Berries - We used frozen raspberries and strawberries.

Chocolate Cake with Matcha Glaze Tips

  • Time - If you want to prep ahead, cook your sweet potato before or use leftovers if you have, which shortens the recipe by almost 20 minutes. In addition, if you don’t have enough time, don’t cut the cake in half horizontally, and either skip the berry jam layer or put it on top of the cake, underneath the matcha glaze.

  • Glaze - We used Silk Vanilla Yogurt but you could use any other yogurt really. Our glaze is rather on the thinner side, so if you want a thicker consistency, you could try using vegan greek yogurt, or cream cheese, etc. instead. Also, if you are not a matcha fan, leave the yogurt on its own, or try our 2 Ingredient Chocolate Frosting, and enjoy this variation.

  • Berry Jam Layer - We used frozen berries, but if you decide on fresh ones, cut them and heat them to make a jam-like consistency. You can really use any berries you like best, or use a ready-to-use jam - but then leave out the chia seeds. Or skip this layer entirely and just have the chocolate cake with the glaze. It’s up to you! Then, you also don’t have to cut the cake in half.

  • Cutting & Cooling - Let the cake cool a little bit before cutting as it will make it way easier. Also, a trick, if you cannot cut it fully and the middle of the cake sticks together too much, or the cake crumbles, just cut all-around on the edge, making a cut a few centimeters deep or how much you can, and just fill the berry jam layer in from the side until the point where you couldn’t cut any further. Turns out great too!

  • Toppings - Choose whatever you wish! You can get really fancy here.


Easy - 1 round, 9 inch in diameter cake - 50 - 70 minutes

Cake Batter

  • 1 ½ cups sweet potato, cooked

  • 1 cup water - We used the water from cooking the sweet potato.

  • 1 cup maple syrup

  • 1 package (10 g) vanilla sugar or 1 tbsp vanilla extract

  • 2 cups oat flour

  • 3 tbsp ground coffee

  • ½ cup cacao powder - We used ¼ cup extra dark and ¼ cup ‘normal’.

  • 2 tsp baking soda

  • ½ tsp sea salt

  • ½ cup dark chocolate, chopped or chocolate chips

Berry Jam Layer

  • ½ cup berries, frozen - We used frozen raspberries and strawberries.

  • 1 tsp chia seeds


  • ½ cup yogurt - We used Silk Vanilla yogurt.

  • 1 tsp matcha powder

  • 1 tbsp maple syrup


  • some extra dark chocolate, chopped


  1. Cook your sweet potato if you do not have a leftover on hand.

  2. Preheat your oven to 350F/180C.

  3. Once soft, blend the sweet potato, water, maple syrup and vanilla sugar in a blender.

  4. In a separate bowl, mix the oat flour, ground coffee, cacao powder, baking soda, salt and dark chocolate.

  5. Add the wet ingredients to the dry and combine until well mixed.

  6. Pour the batter into a greased cake pan and bake for about 35 min, or until an inserted toothpick comes out clean.

  7. While the cake is baking, prepare the berry layer by warming up your frozen berries in a little bowl in the microwave until soft. Add the chia seeds and let the mixture sit for some minutes.

  8. In another bowl, make the matcha glaze by combining the yogurt, matcha powder and maple syrup.

  9. Once the cake is fully baked, let it cool a little bit before cutting it into two halves horizontally.

  10. Spread the berry jam layer onto the upper side of one half, and put the other half on top again.

  11. Pour the matcha glaze on top of the cake. Decorate with some chopped dark chocolate and enjoy!

For our chocolate lovers, check out our other chocolate creations, some of them also containing hidden ingredients: Chocolate Cake-pops with Raspberries, Chocolate Cake With Chocolate Frosting, Chocolate Tart, or our Apple Cake in Chocolate Blanket.


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