Did you know that you can make a ganache our of Matcha?

Try making this MATCHA GANACHE MOUSSE CAKE and enjoy it with your family as you taste the creaminess of this amazing recipe!

Follow this recipe to make one in the comfort of your home.
 
🍴⁠ RECIPE 🍴⁠
INGREDIENTS
*Chocolate sponge cake
160g of egg whites
90g of super fine sugar
80g of black chocolate
45ml of heavy whipping cream
45g of self-rising flour
 
*Ganache
80g of semisweet chocolate
120ml of heavy whipping cream
 
*Matcha mousse
160ml of whole milk
50g of super fine sugar
5g of Zen Tea Leaf® Matcha Green Tea Powder⁠
6g of gelatin powder
120ml of heavy whipping cream
 
*For Top decoration:
200ml of heavy whipping cream
20g of super fine sugar
5g of Zen Tea Leaf® Matcha Green Tea Powder⁠
 

 
Instructions:⁠
*Chocolate sponge cake.
Preheat oven 340F. Whip egg whites, add in the sugar slowly in three batches. Melt the black chocolate in a bowl. Heat heavy whipping cream to almost boiling, add in melted chocolate & stir well together. Fold 1/3 of the meringue into the chocolate mixture, fold in sifted self-rising flour. Fold another 1/3 into the chocolate flour mixture. Add it back into the 1/3 meringue & fold together. Add it into mold. Bake it in 340F oven for 20min. Cool it down & set side.

 
*Ganache.

Add the semisweet chocolate into boiling heavy whipping cream, stir until the chocolate is melted. Cool it down & put it in the fridge. Cut the two chocolate sponge cake, put one piece of the cake into the mold, pour cooled Ganache on top. Add in the other sponge cake piece, & put it back to the fridge.

 
*Matcha mousse.

Mix matcha powder with super fine sugar, add them into almost boiling milk & stir well. Mix the gelatin powder with 2 tbsp ice water, set aside for 5min. Add it into the matcha milk mixture, stir & Cool over ice water. Beat the heavy whipping cream, add it into step 10 mixture & mix well. Now, pour it over the chocolate sponge cake & left it in the fridge overnight.

 
*Whipped cream.

Beat heavy whipping cream, matcha powder & sugar together. Add it into pastry bag with 1cm plain tip. Squeeze the whipped cream on the cake for decoration.