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White Chocolate Matcha Mousse Cake

by Nick Makrides
Matcha Mousse Cake

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!

Nicks 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 it 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 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

5 from 2 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

White Chocolate Mousse

  • 6 gelatin leaves
  • 2 tbsp cold water
  • 1 cup white chocolate, melted and slightly cooled
  • 2 1/2 cups heavy cream

Matcha Mousse

  • 3 gelatin leaves
  • 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.
  • 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, 100ml 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 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 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 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 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.

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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