Matcha White Chocolate Mousse Cake

why make this recipe

White Chocolate Matcha Mousse Cake is a delightful treat that combines the rich flavors of white chocolate with the earthy notes of matcha. This cake is not just beautiful but also light and creamy. It impresses with its elegant layers and unique taste. Whether for a special occasion or just a sweet indulgence, this cake will definitely please anyone with a sweet tooth.

how to make White Chocolate Matcha Mousse Cake

Ingredients:

• 1/4 cup milk
• 3 tbsp unsalted butter, softened
• 1/2 cup caster sugar
• 4 large eggs
• 2 tbsp matcha tea powder
• 3/4 cup all-purpose flour
• 1 tsp vanilla extract
• 6 gelatin leaves (or 2 tbsp gelatin powder)
• 2 tbsp cold water
• 1 cup white chocolate, melted and slightly cooled
• 2 1/2 cups heavy cream
• 3 gelatin leaves (or 1 tbsp gelatin powder)
• 2 tbsp cold water
• 1 1/4 cups heavy cream
• 2 tbsp matcha tea powder
• 1/3 cup powdered sugar
• 3 tbsp matcha tea powder

Directions:

1. Prepare the Matcha Sponge Cake: Preheat the oven and grease a cake pan. In a bowl, combine milk, softened butter, caster sugar, eggs, matcha powder, flour, and vanilla extract. Mix until smooth. Pour the batter into the pan and bake until golden. Let cool.
2. Make the White Chocolate Mousse: In a small bowl, dissolve gelatin in cold water. In another bowl, melt white chocolate and let it cool slightly. Whip heavy cream until soft peaks form. Combine the melted chocolate with the whipped cream and gelatin mixture until smooth.
3. Assemble the Cake: Once the sponge cake is cool, layer the white chocolate mousse on top of the cake. Repeat the layering if necessary, then chill until set.
4. Prepare the Matcha Mousse: Dissolve gelatin in cold water. Whip the remaining heavy cream with powdered sugar and matcha powder until soft peaks form. Carefully fold in the gelatin mixture.
5. Top the chilled cake: Spread the matcha mousse on top of the cake and dust with matcha powder. Chill again before serving.

how to serve White Chocolate Matcha Mousse Cake

Serve the cake chilled, sliced into generous pieces. It pairs well with a cup of tea or coffee, perfect for a cozy dessert after dinner.

how to store White Chocolate Matcha Mousse Cake

Store any leftover cake in the refrigerator. It can easily last for 3 to 4 days when kept in an airtight container. Avoid freezing, as it may alter the texture of the mousse.

tips to make White Chocolate Matcha Mousse Cake

• Ensure the heavy cream is cold before whipping, as this helps to achieve better peaks.
• Be gentle when folding the mousse, as you want to keep it light and airy.
• Use high-quality matcha for the best flavor and vibrant color.

variation

You can try adding a layer of raspberry or strawberry sauce between the mousse layers for a fruity twist. Alternatively, substitute half of the white chocolate with dark chocolate for a richer flavor.

FAQs

Can I make this cake ahead of time?
Yes, you can prepare the cake layers in advance. Just assemble them right before serving.

Is this cake gluten-free?
No, this cake contains all-purpose flour, but you can substitute gluten-free flour if needed.

Can I use fresh matcha leaves instead of powder?
No, fresh matcha leaves will not provide the desired flavor. Matcha powder is best for this recipe.

White Chocolate Matcha Mousse Cake

A delightful treat that combines rich white chocolate flavors with earthy matcha, this light and creamy mousse cake impresses with its elegant layers and unique taste.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Cake, Dessert

Cuisine: Fusion, Japanese

Calories: 450

Ingredients Method Notes

Ingredients

  

For the 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
• 3/4 cup all-purpose flour
• 1 tsp vanilla extract

For the White Chocolate Mousse

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

For the Matcha Mousse

• 3 leaves gelatin (or 1 tbsp gelatin powder)
• 2 tbsp cold water
• 1 1/4 cups heavy cream
• 2 tbsp matcha tea powder
• 1/3 cup powdered sugar
• 3 tbsp matcha tea powder (for dusting)

Method

 

Preparation of the Matcha Sponge Cake

1. Preheat the oven and grease a cake pan.
2. In a bowl, combine milk, softened butter, caster sugar, eggs, matcha powder, flour, and vanilla extract. Mix until smooth.
3. Pour the batter into the pan and bake until golden. Let cool.

Making the White Chocolate Mousse

1. In a small bowl, dissolve gelatin in cold water.
2. In another bowl, melt white chocolate and let it cool slightly.
3. Whip heavy cream until soft peaks form.
4. Combine the melted chocolate with the whipped cream and gelatin mixture until smooth.

Assembling the Cake

1. Once the sponge cake is cool, layer the white chocolate mousse on top of the cake.
2. Repeat the layering if necessary, then chill until set.

Making the Matcha Mousse

1. Dissolve gelatin in cold water.
2. Whip the remaining heavy cream with powdered sugar and matcha powder until soft peaks form.
3. Carefully fold in the gelatin mixture.

Topping the Chilled Cake

1. Spread the matcha mousse on top of the cake and dust with matcha powder.
2. Chill again before serving.

Notes

Ensure the heavy cream is cold before whipping for better peaks. Be gentle when folding the mousse to keep it light and airy. Use high-quality matcha for the best flavor and vibrant color.