Name: How To Make Matcha Mousse Cake (Triple Layer Matcha & Chocolate Mousse Cake)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Cuisine: Japanese
Ingredients: 3 Eggs; 60 g White Sugar; 40 g Flour; 10 g Cocoa Powder; 1 Tbsp White Sugar (for syrup); 1 Tbsp Water (for syrup); 100 ml Heavy Cream; 50 ml 3.25% Milk; 40 g White Sugar; 1 Tbsp Matcha Powder; 4 g Gelatin; 100 ml Heavy Cream; 80 g White Chocolate; 50ml 3.25% Milk; 4 g Gelatin; 1 tsp Vanilla Extract; Matcha Powder, for garnish

How To Make Matcha Mousse Cake (Triple Layer Matcha & Chocolate Cake)

Cake Fusion Food Japanese Sweets Matcha Party Food Potluck-Friendly

The Matcha Mousse Cake is a dessert that blends the unique taste of matcha with a classy look. It’s more than just a sweet treat; it’s a whole sensory experience with a perfect mix of textures and flavors.

It starts with a light, fluffy chocolate sponge cake. Made with eggs, sugar, and flour, the matcha powder gives it a vibrant green color and a subtle, earthy flavor that cuts through the sweetness. The sponge is soft but holds up well, making it a great base for the layers on top.

The real star is the matcha mousse. This creamy, airy mousse is made with heavy cream, milk, matcha powder, sugar, and a bit of gelatin to give it that light, fluffy texture. The matcha cream is folded in gently to keep it airy and smooth, providing a rich yet delicate taste. Its bright green color hints at the matcha flavor, and the mousse’s smooth consistency contrasts nicely with the sponge below.

In the middle, there’s a layer of white chocolate that adds an extra touch of indulgence. This layer contrasts with the mousse and sponge, giving a creamy sweetness that enhances the cake’s richness.

To make the cake look as good as it tastes, it’s often garnished with a dusting of matcha powder, white chocolate curls, or fresh edible flowers. These little extras not only make the cake more appealing but also add a bit of flavor and texture. The matcha powder adds a slight bitterness that balances the sweetness, while the white chocolate curls give it a sophisticated touch.

Best served chilled, the Matcha Mousse Cake is a refreshing choice for any occasion. Its combo of rich mousse and light sponge offers a tasty contrast that’s both satisfying and elegant. Whether you’re celebrating a special event or just treating yourself, this cake is sure to impress with its unique flavors and stylish presentation.

Overview

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Total servings: 3

Difficulty: Medium

Ingredients

3 Eggs
60 g White Sugar
40 g Flour
10 g Cocoa Powder
1 Tbsp White Sugar (for syrup)
1 Tbsp Water (for syrup)
100 ml Heavy Cream
50 ml 3.25% Milk
40 g White Sugar
1 Tbsp Matcha Powder
4 g Gelatin
100 ml Heavy Cream
80 g White Chocolate
50ml 3.25% Milk
4 g Gelatin
1 tsp Vanilla Extract
Matcha Powder, for garnish

Expert's Tip

J Taste Multipurpose Natural Matcha Green Tea Powder 90g

J Taste Multipurpose Natural Matcha Green Tea Powder is the best matcha powder for cooking and baking! Its color stays vibrantly green even when baked. It can also be added to hot water or milk for a quick pick-me-up.

Instructions

lining a mold with a piece of plastic wrap and rubber band

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1) Gathering the Ingredients

Gather the ingredients together. Preheat the oven to 400°F.

Place 1 tbsp of white sugar and water in a microwave-safe bowl. Heat it in the microwave for a minute to make a syrup.

Sift flour and cocoa powder together.

Prep a mold by wrapping the bottom tightly with plastic wrap without wrinkles, and secure it with a rubber band. Our mold is approximately 5cm by 8cm.

Prepare the gelatin by following the instructions.

eggs, after they have become pale and fluffy

adding the sifted flour and cocoa powder

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2) Making the Chocolate Sponge Cake Batter

Prepare a 104°F water bath. Warm the eggs while mixing with a hand mixer. Gradually add the white sugar in three parts while whisking. Whisk until the mixture is stiff enough that a toothpick inserted stays upright.

Add the flour and cocoa powder mixture, and mix it with a spatula. Do not overmix.

pouring the chocolate sponge cake batter into a baking sheet

getting rid of all of the air bubbles in the cake

using a mold to cut out circles in the sheet cake

placing a piece of the cake inside of the mold

brushing the top of the cake with sugar syrup

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3) Baking the Chocolate Sponge Cake

Pour the batter into the baking pan, spreading it evenly with a spatula.

Place it in the preheated oven and bake for 10 minutes. Use a cake mold to cut the cake, then put the cut cake into the mold that we prepared earlier.

Brush the syrup that we prepared earlier onto the sponge cake.

whipping the cream until soft peaks form

adding white chocolate, vanilla, and milk into another bowl

melting the chocolate mixture and then adding gelatin to it

mixing the white chocolate mixture until the gelatin has completely dissolved

adding the white chocolate mixture to the whipped cream

mixing everything together with a spatula

adding the white chocolate mousse on top of the chocolate cake

placing the matcha cake in the fridge to chill

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4) Making the White Chocolate Mousse

Whip the heavy cream for the white chocolate and matcha mousse. Do not overwhip. Divide the whipped cream into 100-gram portions.

Place the white chocolate, vanilla extract, and milk into a small bowl and heat it in the microwave for 1 minute. Add gelatin and mix until it melts.

Once cooled, add it to the whipped cream and mix well. Pour it into the mold and refrigerate until set.

adding the matcha powder, sugar, and milk into a bowl

mixing everything together until the matcha powder and sugar have dissolved

adding the gelatin to the matcha mixture

adding the whipped cream to the matcha mousse mixture

adding a layer of the matcha mousse on top of the white chocolate mousse

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5) Making the Matcha Mousse

Add matcha powder, sugar, and ½ tbsp of milk into a small bowl. Microwave for 30 seconds and mix well until the matcha powder is smooth. Add gelatin and the remaining milk, mixing well. Add the whipped cream and mix thoroughly. Pour into the mold and refrigerate until set.

dusting the matcha mousse cake with matcha powder

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6) Removing the Matcha Mousse Cake From the Mold

Once all of the layers have set, remove the plastic wrap from the matcha mousse cake and dust it with even more matcha powder.

Press a warm, damp cloth against the sides, then release the cake from the mold.

putting the matcha mousse cake on a plate

7) Plating the Matcha Mousse Cake

Place the matcha mousse cake on a plate

8) Serving the Matcha Mousse Cake

Enjoy your matcha mousse cake!

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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