Its hard for me to keep a nice or unique ingredient around without using it all right away. I needed some matcha for the White Chocolate-Matcha-Pistachio Pralines I made recently, and every time I saw the matcha in the cabinet, I really, really wanted to bake with it. Matcha is everywhere right now in the food blogosphere, and when I saw Bakerella’s Chocolate Matcha Bundt Cake, I couldn’t help myself. I had to bake.

I didn’t want to do a large bundt cake though since this was for the leasing office, so I made individual bundt cakes. And just like the matcha, I had a little bit of chocolate that had to be used on top.

It is a pretty basic recipe, and really lets the chocolate and matcha stand out in the seperate batters. I did add some mini chocolate chips in the chocolate side. I like how they melt in the cake and add some richness. I baked two ‘samples’ of each batter in mini cupcake wrappers, and on its own the matcha cake really tastes like matcha, it will be a good recipe to keep on hand. I’m thinking something with Matcha and Coconut for Easter… hmm… and maybe something pink… hmm… Anywho, check out Bakerella for the recipe!