Rich matcha combined with sweet chocolate makes this the dessert combo you never knew you were missing.

Chocolate-Matcha Swirl Pound Cake

YIELDS: 8 servings

TOTAL TIME: 1 hour 25 mins

INGREDIENTS

• 1 c. (2 sticks) unsalted butter, at room temperature
• 1 c. sugar
• 3 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1 tsp. kosher salt
• 1 1/4 c. all-purpose flour, spooned and leveled
• 1/4 c. unsweetened cocoa, sifted
• 1 1/2 tbsp. matcha powder

DIRECTIONS

1. Preheat oven to 325°F. Lightly grease an 8-by-4-inch loaf pan. Line with parchment paper, leaving an overhang on the two long sides; grease paper.
2. Beat butter and sugar with an electric mixer on medium speed until very light and fluffy, 5 to 6 minutes. Add eggs, one at a time, beating until fully incorporated after each addition. Beat in vanilla and salt.
3. Reduce mixer speed to low and add flour, beating until just incorporated. Transfer half the batter (about 1 1/2 cups) to a bowl and stir in cocoa. Add matcha to remaining batter and beat until fully incorporated.
4. Spoon 2 tablespoons of matcha batter into one corner of the prepared pan. Spoon 2 tablespoons of chocolate batter alongside. Repeat procedure, creating a checkerboard pattern with five rows total. Swirl the mixture in a figure-eight pattern a couple of times using a butter knife (don’t swirl too much or the mixture will become muddy). Bake until a toothpick inserted into center comes out clean, 55 minutes to 1 hour.
5. Let cool in pan on a wire rack 10 minutes, then use paper to lift cake from pan and cool completely on rack.

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