Green Tea & Peach Chocolate Cake

As summer creeps up, I find myself yearning for Sunkissed fruits and herbaceous nuances. But something inside still clings onto my devout love of rich, dark cocoa.

This cake is so simple but such a crowd pleaser, substitute any fruit puree in the ganache, apricots work beautifully too.



160g Plain Flour

200g Golden Caster Sugar

100g Light Muscovado Sugar

60g Dutch Processed Cocoa Powder

1 tsp Bicarbonate of Soda

1 ¼ tsp Baking Powder

½ tsp Salt

100g Rapeseed oil

2 Large Eggs, room temperature

2 tsp Vanilla Extract

230ml Lukewarm Green Tea

4 tbsp Peach Jam

Peach Ganache:

100g Muscovado Sugar

200g Fresh Peaches, chopped

100ml Double Cream

300g 70% Cocoa Chocolate, chopped

25ml Sake


1. Preheat oven 175C. Grease and dust 2 x 6” Cake pans with cocoa. Set aside in the fridge.

2. Meanwhile add the flour, both sugars, cocoa, bicarbonate of soda, baking powder and salt to a bowl and whisk until homogenous.

3. In a jug, beat the eggs and mix with the oil, vanilla, and green tea. Make a well in the flour mixture and pour the wet mixture in.

4. Whisk clockwise until only just combined, a few lumps are better than overmixing.

5. Divide the batter evenly between your pans and bake for 30-35 minutes or until a skewer comes out clean. Cool in the pans 10 minutes then invert onto a wire rack to cool completely.

6. Meanwhile, mix the peach pieces with the sugar and allow to macerate for 3-4 hours. Add to a blender and puree until smooth, pass through a sieve into a saucepan. Add the chopped chocolate to a heatproof bowl.

7. Add the cream, plus 100ml water and boil for 2 minutes. remove from the heat and stand 2 minutes more.

8. Pour over the chocolate and stand for 1 minute before blending with a hand blender. Cool to room temperature then whisk through the sake.

1. Sandwich your cakes with the peach jam and a little ganache before using the rest to frost the top and sides.

2. Decorate with fresh flowers and fruits.