Matcha Mousse Cake

I really enjoyed this month's matcha bakes, we started with Matcha Croissants, then Matcha Donuts with a Matcha Glaze, next were Matcha Cheesecake Brownies and finally we will end with Matcha Mousse Cakes. I don't know why I went with Matcha Mousse Cakes but I'm glad I did. I wanted to bake a fancier dessert even though it had multiple components. I ended up making a chocolate sponge cake for the base. I topped that with a raspberry jam. I topped that with a dome of matcha coconut mousse and glazed the whole thing with a matcha mirror glaze. Everything pairs so well and not one flavor over powers the other. It became a very harmonious dessert. Speaking of harmony for the month of February I think the theme will be perfect pairs. Here's how the cakes turned out.

Matcha Mousse Cake

Here's what you will need.

Chocolate Sponge

• 20g cocoa
• 20g flour
• 16g cornstarch
• 3 egg whites
• 100g sugar (separated in two bowls 50g each)
• 5 large egg yolks
• 40g butter (melted and cooled to room temperature)

Matcha Coconut Mousse

• 1/4 cup cold water
• 1 1/2 teaspoon gelatin
• 2 cups coconut milk
• 1/2 cup sugar
• 2 teaspoons coconut extract
• pinch of salt
• 1 tablespoon of matcha powder
• 2 cups of heavy cream
• 1 tablespoon sugar

Matcha Mirror Glaze

• 15 g gelatin (2 envelopes)
• 80g cold water
• 100g water
• 200g sugar
• 200g corn syrup
• 150g sweetened condensed milk
• 200g white chocolate

additional tools

• round silicon molds (I bought mine from amazon for around 8 dollars)
• immersion blender (they are less than 20 dollars)
• digital scale ( less than 20 dollars anywhere)
• baking tray
• small pot
• circular cookie cutter (3 inch)

I don't think you can make this in one day because yo have to freeze the mousse to get them out of the molds, so keep that in mind. I like to make the mousse the day before and leave it in the freezer overnight. Then bake the cake the next morning and the mirror glaze last.

so let's start with the mousse.

Take 1/4 cup cold water and mix with 1 1/2 tsp gelatin (thats close to one envelope) and let it sit for 5 minutes.

In a small pot add your coconut milk, sugar, coconut extract, salt and matcha powder together .

Cook over medium heat until sugar has dissolved.

Cool this mixture until room temperature.  I like to place over ice to cool faster.

looks like pea soup

Now take your 2 cups of cream + tablespoon of sugar  and whip until soft peaks form.

Be sure to not overwhip

Take 1/3 of your whipped cream and fold it into your matcha mixture.

Fold the remainder of the cream into your matcha mixture.

 Fill your silicon molds and place on a baking sheet. Then cover with plastic and place in the freezer.

I added a freeze dried raspberry

the raspberry kind of floated

Next the Chocolate Sponge part (you can make the next day if you'd like)

Preheat your oven to 350F

Sift and combine cocoa, flour and cornstarch together

 whisk 5 egg yolks + 50g  of sugar together until eggs are pale and thick.

whisk egg whites until foamy

Add 50 g of sugar until stiff peaks form

Add 1/3 whipped egg whites into the egg yolks lightly

 Add  flour mix

add melted butter

add remainder of egg whites

Pour batter on parchment lined baking sheet and smooth out with a knife or spatula.



Bake for 15 to 20 mins. at 350F. The cake should be springy and bounce back when pushed.
immediately flip cake onto a piece of parchment paper.

Take a circle cookie cutter and cut out circles of cake.

Now on to the glaze.

take your gelatin and cold water and let it sit for 5 minutes

In a small pot add water, sugar, matcha powder and corn syrup  and cook on medium hat until sugar dissolves. Remove from heat

Add gelatin and whisk to dissolve

gelatin disk

Add in the condensed milk

Pour mixture over the white chocolate and let sit for about 5 to 7 minutes.

Blend this mixture with an immersion blender and run through a fine mesh strainer.

Now for assembly

Demold the mousse domes from the silicon molds and place over wire racks. I stacked these over cups and then I placed that over a baking sheet lined with plastic.

 Pour the glaze over the mold, I sprinkled a little gold dust. And let this sit to set.

so pretty

I topped each cake round with raspberry jam

With an offset spatula I added the mousse top to each cake round.

Look at that Matcha dust

I added coconut and matcha powder and a raspberry to each top.

up close

Ready to serve

I love the color contrast

Matcha Cheesecake Brownies

Our matcha bakes are almost complete for this month. For the third matcha bake I went with a matcha cheesecake brownie. I haven't baked a brownie on this blog so I thought why not. Also I received a coupon for free cream cheese from Kroger so it was fate. I debated making the brownies with no chocolate and just matcha powder but that would make a blondie so no. I wanted a way to keep the brownie taste but also complement it with matcha so I added the matcha to the cream cheese mixture to give me some matcha latte vibes. I added some matcha powdered sugar to the tops of each and crushed some freeze dried raspberries over the top for some color. They really taste amazing.

Matcha Cheesecake Brownies

Here's what you need;

Brownie Layer

• 1/2 cup unsalted butter (1 stick)
• 3/4 cup  chocolate 
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons almond extract
• 1/4 teaspoon salt
• 2/3 cup all purpose flour , spooned

Cheesecake Layer

• 8 oz  cream cheese (softened to room temperature)
• 1/3 cup granulated sugar
• 1 large egg (room temperature)
• 1/4 teaspoon salt
• 1 large tablespoon of matcha powder

Optional 

• powdered sugar + matcha for dusting
• dried raspberries for garnish

Preheat the oven to 350F degrees.

Line an 8x8 inch square baking pan with aluminum foil and lightly grease. Set aside.

In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together.

 Allow the mixture to cool for about 3-5 minutes then whisk in the sugar, eggs, almond extract and salt. ****if you don't have almond extract use vanilla****

Gently fold in the flour using a large wooden spoon or rubber spatula. 

Reserve about 1/2 cup batter, then pour the remaining batter into the bottom of your prepared pan.

To make the cheesecake layer in a large bowl using a hand-held or stand electric mixer beat the cream cheese on medium speed until fluffy.

 Add in sugar, matcha powder and egg and continue beating until no lumps remain.

Pour the cream cheese layer over the brownie layer. 

Using a tablespoon or teaspoon drop spoonfuls of the reserved brownie batter over top. 

Then using a thin knife trace swirls through the dollops of brownie batter.

Bake for about 30 minutes until the top is almost set. The edges may be just starting to pull away from the sides of the pan, but the center should still look slightly wet/ wobbly. Allow to cool fully to room temperature, then ideally wrap tightly and place in the fridge for a couple of hours.

When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminum foil. Cut into squares and serve. I cut these into 9 squares

these remind me of teenage mutant ninja turtles😭😭😭

I didn't like the green color so I dusted the top with a mixture of 1 tablespoon powdered sugar and one tablespoon matcha powder

Matcha + Powdered Sugar

I think they look so much more inviting with the matcha powdered sugar

raspberry crumbs for a color pop

Yummy Matcha Cheesecake Brownies

I don't know if I want to make a mini matcha cake or some matcha cookies for the last matcha bake?