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White Chocolate Matcha Mousse Cake

by Nick Makrides
Published: Last Updated on

This delicious White Chocolate Mousse Cake with delicate layers of green tea sponge cake, white chocolate mousse and a generous dusting of matcha powder. The perfect high tea or fancy weekend baking project!

 

Nick’s favorite thing…

I absolutely love matcha everything! Weirdly not in tea for though. But in a sweet dessert, it’s amazing! This dessert is soft, melt in your mouth, creamy, and just so delicious! It feels like something that would be served to royalty!

What does White Chocolate Matcha Mousse Cake taste like?

It’s gorgeous! Matcha has a really unique earthy flavor and is delicious in desserts! Think matcha green tea bubble tea without the bubbles and all the yum!

What are the ingredients I need?

Close up of a slice of Matcha Mousse Cake

Milk – I used cow’s milk but almond milk will work too.

Unsalted butter – make sure it’s softened.

Caster sugar – also known as superfine sugar.

Eggs – I used large eggs.

Matcha powder – make sure you use a good quality matcha powder. The flavor makes all the difference. The grade I used was culinary grade matcha powder. You can buy it online or in specialty tea shops and Asian supermarkets.

Allpurpose flour – also known as plain flour.

Gelatine leaves – this will help set the mouse.

White chocolate – I used Nestle white chocolate buttons that I melted in the microwave.

Heavy cream – this is the type of cream you use for whipping.

Powdered sugar – also known as icing sugar.

My Top Tips! 

  • I would recommend using really good quality matcha tea powder. It helps give the dessert its gorgeous green color and tastes amazing. The grade I used was

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I hope you guys enjoyed this simple but delicious White Chocolate Matcha Mousse Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Matcha Mousse Cake

White Chocolate Matcha Mousse Cake

Serves 30

3.65 from 14 votes
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: Japanese

Ingredients

Matcha Sponge Cake

  • 1/4 cup milk
  • 3 tbsp unsalted butter, softened
  • 1/2 cup caster sugar
  • 4 large eggs
  • 2 tbsp matcha tea powder (see notes)
  • 3/4 cup all-purpose flour
  • 1 tsp vanilla extract

White Chocolate Mousse

  • 6 gelatin leaves OR 2 tbsp gelatin powder (see notes)
  • 2 tbsp cold water
  • 1 cup white chocolate, melted and slightly cooled
  • 2 1/2 cups heavy cream

Matcha Mousse

  • 3 gelatin leaves OR 1 tbsp gelatin powder (see notes)
  • 2 tbsp cold water
  • 1 1/4 cups heavy cream
  • 2 tbsp matcha tea powder
  • 1/3 cup powdered sugar

Decorations

  • 3 tbsp matcha tea powder


Instructions

Matcha Sponge Cake

  • Pre-heat the oven to 175°C / 350°F. For this recipe you’ll need a 7-inch cake tin and an 8-inch cake tin. You can buy these online on Amazon or your local cake supply store.
  • Add milk and butter into a small microwave safe owl and microwave for 30seconds or until butter is melted. Set aside to cool.
  • Add eggs, sugar and vanilla extract into a large mixing bowl. Use electric hand beaters to whisk until mixture triples in size and goes pale. Sift the flour and matcha powder into the bowl and use a spatula to carefully and gently fold in until there are no big bits of flour showing. Then add the milk mixture around the sides of the bowl and fold through using a spatula until well combined. Take care not to over mix as this will deflate all the air from the eggs.
  • Pour into an 8” cake tin lined with baking paper and bake for 15-20minutes.
  • While the cake is baking, line the bottom of a 7” cake tin (4 inches high) with baking paper. Line the sides with acetate.
  • Use a 7” cake cutter to cut out the cake. Place in the 7” cake tin. Use a wet cloth to wipe away any crumbs that may have gone on the acetate as the cake went in. Set aside.

White Chocolate Mousse

  • Add cold water into a large mixing bowl. Add all 9 gelatin leaves and allow to soak.
  • Add water, 60ml (1/4 cup) cream and melted white chocolate into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
  • Take 6 leaves of gelatin out of the water and squeeze the water well in your hands. Add to the warm mixture one by whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.
  • Add the remaining cream into a large mixing bowl along with the powdred sugar and vanilla extract. Use an electric beater to whip to stiff peaks. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream.
  • Spoon the mixture on top of the cake layer in the 7” cake tin. Use the back of a spoon to even out. Place in the fridge.

Matcha Mousse

  • Add water, 100ml cream and matcha powder into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
  • Take 3 leaves of gelatin (or 1 tbsp gelatin powder, see notes) out of the water and squeeze the water well in your hands. Add to the warm mixture one by one, whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.
  • Add the remaining cream into a large mixing bowl along with the powdered sugar and vanilla extract. Use an electric beater to whip to stiff peaks. Use a spatula to fold into the whipped cream.
  • Spoon the mixture on top of the white chocolate mousse. Use the back of a spoon to even out. Place in the freezer for 4 hours to set completely.
  • To finish the cake, carefully lift it out of the cake tin. Use a small sieve to dust with matcha powder. Slowly unwrap from the acetate and slice to serve.

Notes

Storage
Cake can be stored in an airtight container for up to three days.
Matcha Powder
Make sure you use a good quality matcha powder. The flavor makes all the difference. The grade I used was culinary grade matcha powder. You can buy it online or in specialty tea shops and Asian supermarkets.
Gelatin
If you dont have or don't want to use gelatin leaves, you can use gelatin powder in it's place. For reference, 2 gelatin leaves = 1 tbsp gelatin powder. 1 tbsp of gelatin powder will need to be soaked 3 tbsp of water for 5 minutes, then microwaved for 20 seconds before using.

Nutrition

Calories : 183kcal
Carbonhydrates: 9g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 67mg
Sodium: 28mg
Potassium : 59mg
Fiber: 1g
Sugar : 5g
Vitamin A: 509IU
Vitamin C: 1mg
Calcium: 38mg
Iron: 1mg
Nutrition Disclosure

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8 comments

Dorothy December 27, 2021 - 12:43 pm

1 star
Terribly written recipe. Ingredients missing (like vanilla) from ingredients list; some measures metric some imperial in the instructions; no indication of when to add in the milk in one layer in the instructions…

Reply
Nick Makrides January 4, 2022 - 1:05 pm

Hi Dorothy. Apologies about those errors. I’ve gone through and added the vanilla extract and instructions on when to add the milk and butter mixture.

Reply
llmy April 4, 2022 - 3:01 am

1 star
you clearly copy/pasted when you shouldnt have (your matcha mousse instuctions say to pour white chocolate mixture but…. its not the white chocolate). You still have a mix of units.
You didnt even list any vanilla extract for either of the mousses but the directions say to add vanilla extract to the cream.

you didnt mention the conversion rate for powdered gelatin or the differed method of using powdered gelatin compared to the leaves, wouldve helped a ton.

room for improvement but the end result looks great. fingers crossed mine works out too despite the instructions or lackthereof

Reply
llmy April 4, 2022 - 3:06 am

1 star
Also, you didnt mention when to add the powdered sugar to the matcha mousse and im glad i caught that.

Reply
Nick Makrides April 27, 2022 - 1:08 am

Have gone in and fixed this N x

Reply
Nick Makrides April 27, 2022 - 1:08 am

Hi Ilimy! (sorry if I’ve written that wrong) Thanks so much for your comments! I’d like to apologise for the errors in this recipe. I’ve gone in and fixed everything you mentioned. Back when I wrote this recipe, I was still wrapping my head around how to write recipes. I’ve streamlined and made the process much easier for myself so that i can make sure recipes are clearly and accurately written now. Apologies again for the errors and again, thankyou for pointing them out. Nick x

Reply
Reide May 6, 2022 - 1:18 pm

Hi Nick please can you include the vanilla and icing sugar to the recipe online. It still seems to be missing

Reply
Nick Makrides May 8, 2022 - 9:02 am

Hi Reide! Thanks for your comment. At which part are those added? I’ll take a look and add them in! 🙂

Reply

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