If you’re a fan of green tea, you won’t want to miss out on this delightful treat, Matcha White Chocolate Mousse Cake. It starts with a decadent flourless chocolate cake base, followed by a layer of luscious white chocolate mousse, all topped off with a layer of creamy white chocolate and matcha-infused mousse. Not only is this cake visually stunning, but it also features a divine texture and an irresistible flavor combination.
The pairing of white chocolate with the slightly bitter notes of matcha creates a perfect harmony between sweetness and earthiness. What’s more, this mousse cake is gluten-free, making it accessible to a wide range of dessert lovers. Plus, it’s incredibly easy to prepare and can be made ahead of time, allowing you to relax and enjoy your creation whenever the craving strikes.
How to make Matcha White Chocolate Mousse Cake
Begin by preparing the flourless chocolate cake. Grease and line an 8-inch (20 cm) springform pan with parchment paper. Separate the egg yolks from the whites. Preheat the oven to 180°C (350°F).
Melt the chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add the egg yolks one at a time and stir well. Stir in the cocoa powder and salt.
Whip the egg whites until foamy using a mixer. Gradually add the sugar and whip until stiff peaks form. Gently fold the whipped whites into the chocolate mixture.
Pour the batter into the prepared pan and bake for 20-22 minutes. Let it cool completely in the pan over a cooling rack.
How to prepare the mousse layers
To prepare the two layers of mousse, first, in a heatproof bowl, add the white chocolate and 1 cup (240g) of whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile, dissolve the gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until it dissolves and pour it over the melted chocolate mixture. Divide the mixture in two. Dissolve matcha powder in hot water and add it to half of the white chocolate mixture. Let both chocolate mixtures cool completely at room temperature.
For the white chocolate mousse, whip 7oz (200g) of chilled whipping cream until stiff peaks form. Add the white melted chocolate mixture and mix until well combined. Pour the white chocolate mousse over the flourless chocolate cake. Refrigerate for about 20 minutes.
For the matcha mousse, whip the remaining 7 oz (200g) of chilled whipping cream until stiff peaks form. Add the matcha chocolate mixture and mix until well combined. Pour the matcha mousse over the white chocolate mousse. Refrigerate for 4-6 hours to set or overnight.
Before serving, dust the top with matcha powder and decorate with white chocolate decorations if desired.
Hope you will give this recipe a try and love it as much as we did! If you do, tag me on Instagram to see your amazing results. Enjoy!
For more mousse cakes check our full collection of Mousse and Mirror Cakes.
YOU MAY ALSO LIKE: Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
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Ingredients
Flourless Chocolate Cake
For Mousse
Instructions
Prepare the flourless chocolate cake.
Prepare the two layers of mousse.
Video
Nutrition
Did you make this recipe?
Can’t wait to try it out, this looks amazin
Hi, my name is Nora. I´m from Argentina.
I was wondering if would there be any substitute for Matcha Powder. I have green tea in teabag. Is it the same?
I really like your website.
Thanks
Hi Nora.
You can use green tea but it needs to be powder.
I can’t tell you how much I’d love a piece of this right now. This sounds seriously wonderful, and I love how you’ve treated the components and the flavours. I like matcha quite a bit too, but it can be overly bold in some desserts. Making it so light, airy, and creamy is simply perfect, and I think you’ve really done it justice here. Thank you so much!
Butter: salted or unsalted?
Hi Manny.
Unsalted.
Finally made the cake and it was delicious! This was my first time at making a mousse cake. I was wondering when you bake, which measurement system do you prefer to use: imperial or metric? Btw, my hubby and kids love love love your chocolate mousse frosting. They do not mind helping me to lick the mixing bowl clean, very clean of the frosting whereas, when it comes to buttercream icing, nobody wants the licking job. Thank you for sharing your time and talent! Love from Canada.
Hello Manny.
I use US measurements as well as metric measurements.
I just tried making this for the first time. Instead of clean layers, I tried to marble the two colors so I hardly wait to cut in. Thanks for posting this!
Wow, perfect mousse cake! I’ll try this recipe for my young sister’s birthday.
Can I use black chocolate for mousse?
I have tried this recipe but it didn’t turn out well. The base shrink, I then realised that your recipe use 8 inch springform pan. How to fix the shrinking base issue? I’m using 9 inch pan.
I’ve made this recipe a million times and this is the first time I will make a comment to you website and for that I apologized. I want to let you know that this is the best green tea cake I ever made. 2 of my friends that are crazy for anything. green tea flavored only wants this cake for their special occasions. This is the best. Thank you so much for not keeping it to yourself.