How To Make Matcha Mousse Cake (Triple Layer Matcha & Chocolate Mousse Cake)
The Matcha Mousse Cake is a dessert that blends the unique taste of matcha with a classy look. It’s more than just a sweet treat; it’s a whole sensory experience with a perfect mix of textures and flavors.
It starts with a light, fluffy chocolate sponge cake. Made with eggs, sugar, and flour, the matcha powder gives it a vibrant green color and a subtle, earthy flavor that cuts through the sweetness. The sponge is soft but holds up well, making it a great base for the layers on top.
The real star is the matcha mousse. This creamy, airy mousse is made with heavy cream, milk, matcha powder, sugar, and a bit of gelatin to give it that light, fluffy texture. The matcha cream is folded in gently to keep it airy and smooth, providing a rich yet delicate taste. Its bright green color hints at the matcha flavor, and the mousse’s smooth consistency contrasts nicely with the sponge below.
In the middle, there’s a layer of white chocolate that adds an extra touch of indulgence. This layer contrasts with the mousse and sponge, giving a creamy sweetness that enhances the cake’s richness.
To make the cake look as good as it tastes, it’s often garnished with a dusting of matcha powder, white chocolate curls, or fresh edible flowers. These little extras not only make the cake more appealing but also add a bit of flavor and texture. The matcha powder adds a slight bitterness that balances the sweetness, while the white chocolate curls give it a sophisticated touch.
Best served chilled, the Matcha Mousse Cake is a refreshing choice for any occasion. Its combo of rich mousse and light sponge offers a tasty contrast that’s both satisfying and elegant. Whether you’re celebrating a special event or just treating yourself, this cake is sure to impress with its unique flavors and stylish presentation.
Overview
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Total servings: 3
Difficulty: Medium
Ingredients
- 3 Eggs
- 60 g White Sugar
- 40 g Flour
- 10 g Cocoa Powder
- 1 Tbsp White Sugar (for syrup)
- 1 Tbsp Water (for syrup)
- 100 ml Heavy Cream
- 50 ml 3.25% Milk
- 40 g White Sugar
- 1 Tbsp Matcha Powder
- 4 g Gelatin
- 100 ml Heavy Cream
- 80 g White Chocolate
- 50ml 3.25% Milk
- 4 g Gelatin
- 1 tsp Vanilla Extract
- Matcha Powder, for garnish
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