Chocolate matcha mousse cake

Chocolate mousse part	Dark Chocolate 40g
Light cream 60g	Powdered sugar 20g
Milk powder 30g	Gelatin tablets 5g
Light cream 100g	Matcha mousse part
Powdered sugar 30g	Matcha powder 5g
Gelatin tablets 5g	Milk 40g
Light cream 100g	cream cheese 100g

How to make chocolate matcha mousse cake

Step 1

First make a cake slice (4 large eggs, 40g corn oil, 40g water, 40g powdered sugar, 40g cake flour) add 10g powdered sugar to 40g water and stir until the sugar melts

Step 2

Pour in 40g of corn oil and stir until the water and oil are completely combined and resemble rice slurry.

Step 3

Add sifted flour

Step 4

Use the egg beater to draw a character and stir evenly.

Step 5

Add 4 egg yolks and continue to stir in a straight line until completely combined.

Step 6

Add a few drops of white vinegar to the egg whites, add 30 grams of powdered sugar in three batches and beat until wet peaks form.

Step 7

Take 1/3 of the meringue and add it to the egg yolk batter

Step 8

Stir evenly

Step 9

Then pour it all into the remaining meringue, continue to stir and mix evenly, and the cake batter is completed.

Step 10

Pour the cake batter into the baking pan, smooth it slightly, shake it a few times to release the bubbles, and preheat the oven in advance.

Step 11

After preheating, place the baking pan into the middle rack of the oven and bake at 160° for 20 minutes.

Step 12

After taking it out of the oven, place it on a grill rack and let it cool.

Step 13

Cut out two round cake slices and set aside

Step 14

Next let’s start with the mousse part. Soak the gelatine sheets in cold water in advance

Step 15

First make the chocolate mousse part: 60 grams of light cream, 40 grams of dark chocolate, 30 grams of milk powder, melt the soaked gelatin sheets over water, and stir evenly (the temperature should be controlled at about 40 degrees to 50 degrees)

Step 16

Let the prepared chocolate paste cool for later use

Step 17

Beat 100 grams of whipping cream + 20 grams of powdered sugar until it is 60% creamy and still fluid. Do not overbeat.

Step 18

Mix the whipping cream and chocolate paste in three batches until evenly mixed

Step 19

Prepare a six-inch removable bottom mold, wrap the mold with tin foil; put in a cut round cake piece

Step 20

Pour in the chocolate mousse paste, shake it a few times and store it in the refrigerator.

Step 21

Next, make the matcha mousse: heat the cream cheese over water and beat with a whisk until smooth

Step 22

Mix 30g milk and 5g matcha powder evenly

Step 23

Heat 10 grams of milk, add soaked gelatine sheets, melt and mix well

Step 24

Mix milk matcha and milk gelatin liquid to form matcha liquid

Step 25

Add the matcha liquid to the cream cheese and stir evenly

Step 26

Beat 100 grams of whipping cream and 30 grams of powdered sugar until half-past, and add it to the cheese matcha paste in three batches.

Step 27

Mix evenly

Step 28

Take out the mold from the refrigerator, place a piece of cake on it, pour in the matcha cheese paste, and put it in the refrigerator for four hours.

Step 29

After 4 hours, use a hair dryer to blow around the mold for ten seconds to release it.

Step 30

Finished product

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Chocolate matcha mousse cake recipe