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Matcha lava cake with powdered sugar on a plate, filled with flowing green matcha white chocolate

Matcha White Chocolate Lava Cake Recipe

Matcha White Chocolate Lava Cakes bring together the delicate bitterness of Japanese matcha with the luscious sweetness of white chocolate in a dessert that’s both elegant and comforting. These individual molten cakes boast a rich, gooey center that oozes with flavor, making them an irresistible finale to any meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine Japanese
Servings 4 cakes
Calories 410 kcal

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Microwave-safe bowl or double boiler
  • Ramekins 
  • Baking tray
  • Sifter
  • Rubber spatula
  • Cooking spray or butter for greasing

Ingredients
  

  • 4 oz (115g) white chocolate chopped
  • ½  cup (115g) unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • ¼  cup (50g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp culinary-grade matcha powder
  • ½  tsp vanilla extract
  • Pinch of salt
  • Butter or non-stick spray for greasing ramekins
  • powdered sugar, vanilla ice cream, berries Optional toppings

Instructions
 

  • Preheat oven to 425°F (220°C). Grease four 4-ounce ramekins with butter or non-stick spray and lightly dust with flour or sugar.
    In a microwave-safe bowl or using a double boiler, melt white chocolate and butter together until smooth. Stir every 20-30 seconds if using a microwave.
    In a separate bowl, whisk together whole eggs, egg yolks, and sugar until pale and thick—about 2-3 minutes.
    Close-up of two cracked raw eggs in a bowl, with visible yolks and whites
  • Gently pour the melted chocolate mixture into the eggs, whisking constantly to avoid scrambling.
    Sift in flour, matcha powder, and salt. Fold gently using a spatula until just combined.
    Two raw eggs in a bowl of melted chocolate being whisked together
  • Add vanilla extract and mix until smooth and evenly green in color.
    Divide batter evenly into prepared ramekins and place on a baking tray.
  • Bake for 11-12 minutes until edges are set and centers are soft. Do not overbake.
    Let cakes cool for 1 minute, then carefully invert onto serving plates.
    Dust with powdered sugar and serve immediately with your choice of toppings.
    Green matcha lava cake garnished with strawberries, mint leaves, and white chocolate on a black plate

Video

Notes

Cooking Tips:
  • Use high-quality white chocolate for the best melt and flavor.
  • Don’t skip sifting the matcha to avoid clumps in the batter.
  • Test one cake first to find the ideal bake time for a gooey center.
  • Ramekins can be prepped in advance and stored in the fridge for up to 24 hours before baking.
Nutrient Amount per Serving (~120g)
Calories 410 kcal
Carbohydrates 28 g
Protein 6 g
Fat 31 g
Saturated Fat 18 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Trans Fat 0.3 g
Cholesterol 195 mg
Sodium 90 mg
Potassium 125 mg
Fiber 1 g
Sugar 22 g
Vitamin A 670 IU
Vitamin C 0 mg
Calcium 60 mg
Iron 1.5 mg
Keyword Dessert, Japanese Cuisine, Vegetarian