In a previous post, I mentioned the winning combination of matcha and chocolate. I’m back with a matcha chocolate cake.
This cake is a play on contrasting textures. Luxurious flourless chocolate cake pairs with a smooth silky matcha white chocolate mousse. The first has a dense fudge-like texture while the second is light and airy.
Besides digging into the matcha/chocolate combo, I used the temper chocolate technique for the decoration. I’ve always shied away from the process, thinking that it was difficult and not worth the effort. As time went on, I found myself drawn to the beautiful cakes and pastries of professionals. To steer toward that direction, I know I must move on and be good at tempering chocolate, among other techniques.
This attempt was a success for a simple decoration, but I need to keep at it to get better and more confident. So, stay tuned and It will help if you really, really love chocolate.
1. Adjust oven rack to middle position and heat oven to 325℉. Butter bottom and sides of 9-inch springform pan. Melt butter, chocolate, espresso powder and salt in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
2. In stand mixer fitted with whisk attachment, beat egg whites at medium speed until frothy, about 30 seconds. Add brown sugar in few additions and beat until combined, about 5 seconds each. Increase speed to high and beat until soft peaks, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
3. Bake until cake has risen, firm around edges, and center has just set but is still soft, 12-15 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
1. In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. In another small bowl, combine matcha powder and vodka, whisk until smooth, set aside.
2. Place white chocolate in medium bowl. In a small saucepan, bring 1/2 cup cream, matcha mixture and salt to simmer over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5-8 minutes.
3. In the bowl of stand mixer fitted with whisk attachment, whip remaining one cup of cream and vanilla at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks, about one minute. Using whisk, fold one-third of whipped cream into cooled white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse over chocolate cake. Smooth top with offset spatula. Chill until set, at least 3 hours.
4. Remove from refrigerator, whisk matcha and sugar together and dust top of cake with matcha mixture. Decorate with chocolate (if use). Run thin knife between cake and side of springform pan; remove side of pan. Run warm knife or spatula along outside of cake to smooth sides if necessary). Serve.
