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Matcha mousse cake

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Adjust Servings:
Cake Base
40 g cake flour(self raising)
65 g Confectioners sugar
40 ml Fresh milk
25 ml Canola oil
3 Eggs
5 g matcha powder
1 tsp Vanilla extract
70 g White chocolate
30 ml Whip cream
1/4 Tsp matcha powder
1/4 Tsp Vanilla extract
White chocolate mousse
130g White chocolate
260 ml Whip cream
2 Large eggs
3 TBSP Confectioners sugar
1/2 Tsp Vanilla essence
few drops Green colouring
Matcha mousse
200 g White chocolate
400 ml Whip cream
3 Eggs
3 TBSP Confectioners sugar
2.5 g matcha powder
1/2 Tsp Vanilla essence

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Matcha mousse cake

A sweat and healthy delight

Creamy mousse with a soft Japanese cake base, amazing taste amazing health benefits

  • 2.5 hours
  • Serves 15
  • Medium
Waiting time 1 hour


  • Cake Base

  • Garnach

  • White chocolate mousse

  • Matcha mousse



Matcha is a high-quality green tea powder which is popular in Japan, it is not unusual to find many varieties of food made with this flavour. I started liking matcha when tasted kit kat brought from Japan. Match powder has a distinct aroma and flavour with a bitterness that is unique to this. It is due to this bitterness that match taste is not something everyone likes, especially if it’s excessively used. Besides the taste of the powder, it has multiple health benefits one which is being one of the highest antioxidant ingredients¹.

We wanted to make a treat for the office folks and I had this idea in my head for a while. We took some influence from the rose cake which we made last time. We made it by creating 3 layers, a soft matcha cake base with a matcha ganache topping, a white chocolate mousse to cover the cake and finally a match mousse to cover everything. We made sure that we didn’t add too much matcha powder to overpower the taste, as a result, it gave the taste of matcha with the slightest bitterness that only complimented the overall taste. The white chocolate mousse base was sandwiched between the cake and the matcha mouse to help balance the bitterness and to introduce a fresh taste. Overall everyone who tried our cake loved it.  We hope you will enjoy this the same.

Please write to us if you find any of the information unclear or for your feedback.


Following is a list of places where you can buy ingredients in Sri Lanka.

Matcha powder – Matcha powder is available at Jalanka food store in Borella, Find the shop using the store locator.

White chocolate –  We used a type of white chocolate which is made in Sri Lanka.  It is called Anodscocoa (http://www.anodscocoa.com/), we liked the price point and the taste of this chocolate type. You can find them from any Spar supermarket or at Branas Kolpity, find the location in our store locator


Few cooking tips

Matcha cake

    • When you are mixing flour and matcha mixture with eggs and milk make sure that there are no lumps formed as these can taste bitter, if you do have some stubborn lumps strain the mixture through a sieve before mixing it with the egg whites.
    • We will be referring to stiff peaks and soft peaks throughout this recipe so check out the following video to make more sense of what’s what.
    • Once you have baked the cake let it cool down before applying the matcha ganache on top of it

White chocolate mousse

    • When mixing melted white chocolate with the beaten eggs make sure that the chocolate is not too hot as it will result in curdling eggs when mixing, and it shouldn’t also be too cold (approx. 60º c)  This will result in a mouse which is creamy without any bad odour.
    • When mixing the egg white chocolate mixture with the whipped cream make sure it is at room temperature. Mixing warm will change the consistency of the whipped cream.
    • This layer was added as a buffer between the 2 matcha flavours, we felt that it was necessary to add a bit of green colouring to make it appear similar

Matcha mousse

    • When mixing the matcha powder with melted chocolate make sure that there aren’t any clumps formed as this will result in bad taste, to avoid this strain this to break any clumps of matcha



Make the cake base- Step 1

Take two of the eggs and separate into yolks and whites.

In a bowl mix matcha powder and flour.
Heat up the canola oil and add this to the flour mixture, using a heatproof spatula mix well until a thick paste is formed.

Add the already separated 2 egg yolks and remaining whole egg into this mixture and mix.

Finally, add milk and tsp of vanilla extract and mix well to bring it to a creamy consistency without any clumps.

40 minutes

Making the cake. Step - 2

In a separate bowl froth the egg whites by using a hand beater or by using a whisk, after doing this for about 30 seconds add 1TBSP of sugar and whisk for another 30 seconds and add another TBSP of sugar, continue doing so until you have incorporated all the sugar and egg whites form soft peaks ( I have explained this in the above general description :)

Take a spatula full of frothy egg whites which you just now whisked and add that to your matcha, flour, egg-milk mixture and gently mix it in. Now pour this into the rest of the egg white mixture and gently fold it in and mix without knocking much of the air out.

Butter a baking tray and lay the mixture on the tray. We used the same dish to bake the cake and to finish the whole recipe if you do not have large enough dish use a baking tray.

Preheat the oven to 150 C and bake for 30 minutes and then reduce the temperature into 100 C and bake for further 10 minutes.

Take out of the oven and let it cool down.



In a double boiler melt the white chocolate with whip cream, mix well using a spatula. Add vanilla extract and matcha powder and mix until no lumps of matcha powder are left. We strained ours to make sure it is properly mixed. spread the ganache over the matcha cake once the cake has cooled down and refrigerate for 30 minutes.


White chocolate mousse. Step 1

Melt the white chocolate in a double boiler with 30 ml of whip cream, add vanilla extract and mix until a smooth paste is formed, let it cool down for 5 minutes.
In a separate bowl whisk two eggs for 30 seconds and add 2 TBSP of confectionary and continue to whisk until a froth is formed (until soft peaks are formed). Add the slightly warm white chocolate paste on to the egg froth while whisking (this will help to cook the eggs). Make sure the ganache is not too hot as it will result in curdling the eggs. Add a few drops of green colouring and mix well.


White chocolate mousse. Step 2

In a separate bowl Whisk, 230 ml of whip cream with 1 TBSP of confectionary sugar until stif peaks are formed. Now add this whip cream froth to the prepared egg and white chocolate mixture and mix well.

Spread the mousse on the refrigerated cake and refrigerate for another 30 minutes


Matcha mousse. Step 1

in a double boiler melt white chocolate with 50 ml of whip cream, add vanilla essence and matcha powder and mix well.
In a separate bowl whisk 3 eggs with 1 TBSP of confectionary sugar until froth is formed. While whisking gently pour the melted white chocolate into the egg mixture.


Matcha mousse. Step 2

In a large dry bowl whisk 350 ml of whip cream with 2 TBSP of confectionary sugar until soft peaks are formed. Now mix this with the prepared ganache and mix well.

Lay this over the refrigerated cake. Now refrigerate again for another 2 hours and its ready to serve.

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