Finely break the matcha chocolate bar.

Combine the broken chocolate with milk in a microwave-safe bowl.

Microwave for 1 minute to melt the chocolate.

Mix the melted chocolate and milk until smooth.

In a separate bowl, combine the softened butter and sugar.

Cream together the butter and sugar until light and fluffy.

Add the chocolate mixture from Step 1 to the butter and sugar mixture.

Pour in the heavy cream.

Mix all ingredients thoroughly until well combined.

In a separate bowl, combine the pancake mix and matcha powder.

Sift the dry ingredients into the bowl of wet ingredients from Step 2.

Mix until just combined, being careful not to overmix.

Add the finely minced walnuts to the batter.

Gently fold the walnuts into the batter.

Grease a cake pan with butter to prevent sticking.

Pour the cake batter into the prepared cake pan.

Tap the bottom of the pan on a flat surface to remove any air bubbles.

Preheat your oven to 170C (338F).

Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool completely in the pan before removing.

Once cooled, sprinkle a generous amount of matcha powder on top of the cake.

Top with softly whipped matcha cream for an extra touch.