The first time I had a Matcha Choco Pie was 2 years ago, when I saw it on a menu and ordered it. I had seen them in Asian supermarkets, but never bothered buy them. I really wanted to try it since it was matcha…
To be honest, I was a little disappointed when the server dropped off a round cake wrapped in plastic packaging.
WHAT IS A CHOCO PIE?
It’s not actually a chocolate pie.
If you know what a Wagon Wheel is, a Choco Pie is very similar. Wagon Wheels are a sweet treat with marshmallow sandwiched in between 2 graham cracker cookies. The cookies are covered with a chocolate coating.
Choco Pie follows the same concept, except that it’s sandwiched with 2 small round cakes.
HOW TO MAKE MATCHA CHOCO PIE
There are 3 main components to the Matcha Choco Pie:
- homemade marshmallow filling
- mini round matcha cakes
- chocolate coating
To make the marshmallow filling, I halved my Homemade Marshmallows recipe and used a 9″ by 13″ baking tray.
Once the marshmallow has firmed up (about 4-6 hours), use a small 2.5″ cookie cutter or drinking glass (dusted with cornstarch) to cut small marshmallow rounds.
MINI ROUND MATCHA CAKES
For the matcha cake rounds, I used a thin matcha chiffon cake. It is made in a similar manner to the cakes I use for my roll cakes. The cake is soft and light, yet firm enough to hold up to the chocolate coating.
- To make the chiffon cake, we’ll separate the egg whites from the egg yolks.
- Whisk the egg yolks together with the wet ingredients, and then sift in the cake flour.
- In a stand mixer, we’ll whip up the egg whites until stiff peaks.
- Fold the egg whites into the cake flour mixture, transfer to a 9″ by 13″ baking sheet, and bake for 12-14 minutes at 350F.
- Once the cake is baked, let it cool.
Use the same 2.5″ small cookie cutter (or drinking glass) to cut out cake rounds.
Combine the chocolate chips with coconut oil in a microwave-safe measuring cup and microwave in 20-second increments, until the chocolate melts.
This method yields an easy way to “temper” the chocolate, meaning that it snaps when you bite/cut into it and that it doesn’t melt in your hands as quickly.
MANAGING THE COMPONENTS
This recipe does take a bit of time to execute. Planning the different components is key to success.
It’s optimal to prepare the marshmallow first so it has time to firm up and dry. You could even do this the day before if you wanted.
Next, make the matcha cake so it has time to cool.
Finally, assemble with the chocolate coating.
HOJICHA & MATCHA VARIATION
You could definitely use a matcha chocolate instead if you wanted.
HOMEMADE IS BEST
These Homemade Matcha Choco Pies are way better than the packaged store-bought ones. There are no preservatives or chemicals in these choco pies. And you can control the amount of matcha in the cake.
They are deliciously lightweight and and my kids couldn’t stop stuffing their faces with the chocolate-marshmallow treat!
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Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Homemade Matcha Choco Pie
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 Tbsp cornstarch
- 1 Tbsp icing sugar
- ¼ C cold water
- 1 tsp vanilla extract
- 7 g powdered gelatin
- ¼ C water
- 1 C granulated cane sugar
- 2 egg yolks
- 1 Tbsp granulated sugar
- 10 g matcha sifted
- ½ tsp vanilla extract
- 2 Tbsp whole milk
- 1 Tbsp avocado oil
- 40 g cake flour sifted
- 2 egg whites
- ¼ tsp cream of tartar
- 2 Tbsp granulated sugar
- 150 g semi sweet chocolate (can use chocolate chips as well)
- 20 g coconut oil
Make the marshmallows:
- In a small bowl, sift together the icing sugar and cornstarch. Set aside.
- Prepare a 9" by 13" baking sheet with parchment paper. Dust the parchment paper with a layer of icing sugar mixture.
- In a stand mixer bowl fitted with a whisk, add in the cold water, vanilla extract and gelatin. Let it bloom.
- In a small saucepan, add in the ¼ C water and granulated sugar. Without stirring the pot, heat until the mixture reaches 240°F/116°C.
- The sugar syrup will quickly reach 220°F/104°C and then slowly reach 240°F/116°C. Be patient.
- When the syrup reaches 240°F/116°C, carefully remove from heat.
- With the stand mixer running on low, gradually pour in the sugar syrup down the side of the bowl.
- Slowly increase the speed and whisk until the mixture is light and fluffy. It will take about 10-15 minutes. The mixture will turn white and pale.
- Transfer the marshmallow mixture to the baking tray and smooth out the top with an offset spatula.
- Dust the top with the remaining icing sugar mixture.
- Leave to air dry for at least 4-6 hours. When you press your finger gently onto the marshmallow, it should be firm.
- Dust a small cookie cutter (2.5") with icing sugar/cornstarch and cut out 6 marshmallow rounds (you will have extra marshmallow). Set aside on a large piece of parchment paper.
Make the matcha cake:
- Preheat oven to 350°F/177°C.
- Line a 9″ by 13″ baking sheet with parchment paper.
- In a medium bowl, add egg yolks, 1 Tbsp sugar and beat with a whisk until lightened in colour.
- Add in the matcha, vanilla extract, milk, avocado oil and whisk to combine.
- Sift in the cake flour and mix until just combined. Set aside.
- In a clean stand mixer bowl fitted with a whisk attachment, add the egg whites and whisk on low-medium speed. When it becomes foamy, add in the cream of tartar.
- Slowly increase the speed and gradually add in the 2 Tbsp sugar. Keep whisking until stiff peaks.
- Fold about ⅓ of the egg whites into the flour mixture to lighten.
- Fold in the remaining egg whites into the flour mixture, until there is no white streaks remaining, but being careful not to deflate too much of the batter.
- Transfer the batter to the prepared baking sheet and smooth out the top using an offset spatula. Drop the pan from a height of 1' to release any trapped air bubbles.
- Bake at 350°F/177°C for 12-14 mins, or until the cake is springy to the touch.
- Remove cake from the oven and drop the pan from a height of 1' to prevent the cake from shrinkage.
- Let cool on a cooling rack for about 20 minutes.
- Use a small 2.5" cookie cutter to cut out rounds. You should end up with 12 rounds.
Make the chocolate glaze:
- In a microwave-safe measuring cup, add in the chocolate and coconut oil.
- Heat in 20-second increments until the chocolate is melted.
- Stir until the chocolate is smooth.
- Lay out the cake rounds onto a baking sheet, pairing 2 cake rounds together and placing a marshmallow in the middle to create a "sandwich." You will end up with 6 sandwiches.
- Chill the sandwiches in the fridge for 20 minutes.
- Line a large 12" by 17" baking sheet with parchment paper. Place a cooling rack on top.
- Line up the cookie sandwiches on the cooling rack and pour the warmed chocolate over top of each sandwich.
- Taking one choco pie at at time, use an offset spatula to carefully dip the bottom of the choco pie onto the excess chocolate (that dripped onto the parchment sheet).
- Transfer onto a small 9" by 13" baking sheet lined with parchment paper. Place into the fridge for the chocolate to set.
- You will have to work in batches, scraping the chocolate from the parchment paper back into the measuring cup and re-pouring it over the rest of the choco pies.
- Repeat with the remainder.