If you like green tea you should definitely try this white chocolate matcha mousse cake. A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha mousse is not only appealing to the eye but it also has a great texture and an amazing flavor combination.
White chocolate makes a really good combination with the bitter matcha creating a good balance between bitter and sweet. This mousse cake is a gluten-free dessert, easy to prepare and can easily be made in advance. Hope you will try it out, and enjoy!
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Matcha White Chocolate Mousse Cake
Ingredients
Flourless Chocolate Cake
- 5 tbsp (70g) butter
- 3.5 oz (100g) semisweet chocolate
- 2 eggs , separated
- 1/3 cup (70g) sugar
- 1 tbsp (8g) unsweetened cocoa powder
- 1/4 tsp (1g) of salt
For Mousse
- 10 oz (300g) white chocolate , cut in small pieces
- 1 cup (240g) whipping cream
- 14 oz (400g) whipping cream (35% fat) , chilled
- 1 tbsp (10g) gelatin powder
- 1/4 cup (60ml) cold water
- 2 tbsp (12g) matcha powder
- 2 tbsp (30 ml) hot water
Instructions
- Prepare flourless chocolate cake. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
- Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder and salt.
- Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
- Pour batter into prepared pan and bake for 20-22 minutes. Let it cool completely in the pan over a cooling rack.
- Prepare the two layers of mousse. In a heat proof bowl add the white chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Divide the mixture in two.
- Dissolve matcha powder in hot water and add to half of white chocolate mixture. Let both chocolate mixtures cool completely at room temperature.
- Whip 7oz (200g) chilled whipping cream until stiff peaks form. Add white melted chocolate mixture and mix until well combined.
- Pour the white chocolate mousse over the flourless chocolate cake. Refrigerate for about 20 minutes.
- Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add matcha chocolate mixture and mix until well combined.
- Pour 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. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
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.