🍵 Matcha Chocolate Mousse Cake (6-inch)

⏱ Time

• Prep Time: 40 minutes
• Chill Time: 4–6 hours (or overnight)
• Total Time: ~5 hours

🧾 Ingredients

Chocolate Crunch Base

• 100 g dark chocolate (60–70%)
• 50 g unsalted butter
• 80 g chocolate cookies, finely crushed
• 20 g chopped nuts (optional)

Matcha Mousse

• 250 g cream cheese, softened
• 50 g powdered sugar
• 2 teaspoons matcha powder (high quality recommended)
• 200 ml heavy cream, cold
• 6 g gelatin powder (or 3 gelatin sheets)
• 30 ml milk
• 1 teaspoon vanilla extract

Chocolate Ganache

• 80 g dark chocolate, chopped
• 60 ml heavy cream

Decoration

• Matcha powder (for dusting)
• Fresh mint leaves
• Chocolate curls (optional)

👩‍🍳 Instructions

1. Prepare the Base

Melt the dark chocolate and butter together using a double boiler or microwave. Stir until smooth. Add the crushed cookies and optional nuts, mixing until fully combined. Press the mixture firmly into the bottom of a lined 6-inch cake pan. Refrigerate for 20–30 minutes until set.

2. Make the Matcha Mixture

In a bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the matcha powder and vanilla extract, mixing until evenly combined.

3. Prepare the Gelatin

Combine gelatin with milk and let it sit for 5 minutes to bloom. Gently heat the mixture until the gelatin dissolves completely (do not boil). Allow it to cool slightly before using.

4. Whip the Cream

Whip the cold heavy cream until soft peaks form. The texture should be smooth and slightly thick, but not stiff.

5. Combine the Mousse

Slowly pour the cooled gelatin mixture into the matcha cream mixture while stirring. Then gently fold in the whipped cream in batches until the mixture is light, smooth, and airy.

6. Assemble the Cake

Pour the matcha mousse over the chilled chocolate base. Smooth the top with a spatula. Refrigerate for at least 4–6 hours, or overnight, until fully set.

7. Make the Ganache

Heat the heavy cream until just before boiling. Pour it over the chopped chocolate and let it sit for 1 minute. Stir until smooth and glossy.

8. Decorate

Pour the ganache over the chilled cake, allowing it to drip naturally. Dust lightly with matcha powder and garnish with mint leaves or chocolate curls if desired.

💡 Tips

• Use high-quality matcha for the best color and flavor.
• Do not overmix after adding whipped cream to maintain a light texture.
• Ensure the gelatin is warm (not hot) when mixing to avoid lumps.
• Chill thoroughly before slicing for clean edges.

🍰 Final Result

A silky, creamy matcha mousse layered over a crunchy chocolate base, finished with a rich chocolate ganache. The flavor is balanced between earthy matcha and deep chocolate richness.