Matcha Mousse Chocolate Sponge Cake
4.3Overall Score
Ingredients:
- Chocolate Sponge Cake
- 3 large eggs, room temperature, separated
- 1/2 cup granulated sugar
- 1/2 cup coffee, room temperature
- 1/4 cup vegetable oil
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Matcha Mousse
- 2 teaspoons unflavored gelatin powder
- 4 tablespoons water
- 2 tablespoons matcha powder
- 4 egg yolks
- 200 grams white chocolate, melted and cooled
- 1 cup heavy cream
- White Chocolate Ganache Topping
- 50 grams white chocolate, cut into small chunks
- 2 to 3 tablespoons heavy cream
- 15 to 20 fresh raspberries
- 1 tablespoon dark chocolate shavings
Instructions:
- Preheat oven to 350F. Grease the bottom and sides of an 8-inch cake pan with parchment paper. Set aside.
- In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoons sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
- In the same mixing bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes. Add coffee and oil. Mix for another minute.
- Sift flour, cocoa powder, baking powder, salt and the remaining 2 tablespoons sugar over top of egg yolk mixture.
- Fold the flour mixture in the egg mixture, followed by half of the meringue.
- Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pan and smooth the top.
- Bake 20 to 25 minutes or until the centre of the cake springs back when gently pressed.
- Remove the cake from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
- To prepare matcha mousse, sprinkle gelatin powder in 2 tablespoons water. Let stand for 5 minutes.
- Mix matcha powder with another 2 tablespoons water to form a paste. Then mix it with the gelatin until smooth.
- Beat the egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture.
- Beat in the melted white chocolate until combined.
- Whip the heavy cream until it becomes stiff. Add the cream to the matcha mixture and fold with a spatula until it becomes one liquid.
- To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper.
- Place in the chocolate cake layer. Then pour the matcha mixture over the cake. Juggle to lightly level the top.
- Keep in the refrigerator overnight.
- To prepare ganache, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water.
- Stir the mixture using a wooden spoon until melted and smooth. Let cool slightly.
- Remove cake from the refrigerator. Transfer cake from cake pan to a serving plate. Peel off the parchment papers.
- Pour ganache over the top edges of the cake. Use an offset spatula to gently push the ganache over the sides of the cake to create the dripping effect.
- Garnish with fresh raspberries and chocolate shavings.
View the original recipe from Oh Sweet Day
Images by Oh Sweet Day