Description
Creamy and smooth matcha mousse on a layer of feathery chocolate sponge cake.
Ingredients
- FOR THE CHOCOLATE SPONGE CAKE:
- 3 whole Large Eggs, Room Temperature, Separated
- ½ cups Granulated Sugar, Divided
- ½ cups Coffee, Room Temperature
- ¼ cups Vegetable Oil
- ½ cups Cake Flour
- ¼ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- FOR THE MATCHA MOUSSE:
- 2 teaspoons Unflavored Gelatin Powder
- 4 Tablespoons Water, Divided
- 2 Tablespoons Matcha Powder
- 4 Egg Yolks
- 7 ounces, weight White Chocolate, Melted And Cooled
- 1 cup Heavy Cream
- FOR THE WHITE CHOCOLATE GANACHE TOPPING:
- 1-⅞ ounces, weight White Chocolate, Cut Into Small Chunks
- 3 Tablespoons Heavy Cream
- 20 pieces Fresh Raspberries
- 1 Tablespoon Dark Chocolate Shavings
Preparation
Preheat oven to 350ºF. 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 remaining 2 tablespoons sugar over egg yolk mixture. Fold 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 20–25 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 remaining 2 tablespoons water to form a paste. Then mix it with the gelatin until smooth.
Beat egg yolks until light and creamy, about 5 minutes. Mix in the matcha mixture. Beat in the melted white chocolate until combined.
Whip heavy cream until it becomes stiff. Add cream to the matcha mixture and fold with a spatula until it well-combined.
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 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.
