Matcha Cake with White-chocolate Mousse
For the cake
1½ cups flour
2 tablespoons matcha (green tea) powder
1 cup sugar
1 cup thick yogurt
1¼ tsp baking powder
½ tsp baking soda
½ cup flavorless oil
¼ cup milk
a pinch of salt
2 tsp vanilla essence
For the mousse
2 cup heavy cream
3 cups white chocolate, chopped
For the cake: Grease and dust an 8" round pan. Preheat the oven at 200°C/400°F.
Sift the flour and matcha powder into a bowl.
In a blender, add yogurt, sugar, salt and vanilla. Blend on high for 2 mins. Add baking powder and baking soda and blend for 30 seconds. Let it rest untouched for 3 mins, or until the mixture bubbles up.
Now, add the sifted flour-matcha powder mixture, oil and milk and blend for a minute, scraping the sides down midway. At this point, I check for two things: 1. The batter should be smooth and have no lumps. 2. It should taste sweet with a nice matcha flavor. You can adjust your batter accordingly.
Immediately pour the batter into the prepared tin and put it in the oven. Reduce the oven temperature to 180°C/350°F.
In about 35 minutes, you can insert a toothpick in the center of the cake to check whether it is done or not. If the toothpick comes out clean with few cake crumbs then your cake is ready. If the toothpick has some batter stuck to it, let it bake for a few more minutes.
Once out of the oven, let it cool before unmolding.
For the mousse: Heat 1 cup heavy cream until it just reaches a boil. Pour over the chopped white chocolate and stir to melt completely. Slowly pour in the rest of the cream to cool the mixture down. Cover and refrigerate overnight. This is a basic white chocolate ganache.
When ready to assemble, whip the cold ganache until fluffy. Now it's time to decorate!
I like to just slice my cakes in half, and sandwich some ganache between the slices. You can really go to town with this one. Happy Baking!