black sesame matcha mousse cake
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Black Sesame Matcha Mousse Cake

BSMMC-5

To celebrate my new blog design, made by the wonderful Carolina, we have cake! Amidst the many asian desserts I have ingested throughout the years, black sesame has become an easy favorite. It’s nuttiness pairs perfectly with anything sweet and creamy, creating a unique treat for your tastebuds.

This recipe for a Black Sesame Matcha Mousse Cake adapted from Ken at Hungry Rabbit has been fueling my obsession with all things cake! I love the symmetry and clean lines of this cake, which stood out to me amongst the usual organic and imperfect homemade desserts.

BSMMC-2 BSMMC-3 copy

This recipe was a journey. It took me two days to make (I made the cake ahead of time and then the mousse and assembled it the following day), but was a huge hit with my friends. Any hours of slaving away seems irrelevant when I see people enjoy what I’ve made!

BSMMC

Black Sesame Matcha Mousse Cake

[CAKE]
I N G R E D I E N T S :
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp sea salt
4 tsp roasted black sesame seeds
4 tsp black sesame paste
2 egg (room temperature)
1 tsp vanilla extract
12 tbsp unsalted butter, softened
1 1/2 cup granulated sugar
1 cup canned coconut milk, unsweetened (and 4 tbsp)

I N S T R U C T I O N S :
Make sure you have an ovenrack placed in the middle position. Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Grind/pound black sesame seeds into a powder (I picked this one up from Sur La Table). In a small bowl, mix the powder, sesame paste, egg and vanilla extract together. Lightly combine.

Using a stand or hand mixer, beat the butter and sugar together on low till combined. Then beat on medium-high until light and fluffy. Add in the black sesame mixture in two additions on medium.

Turning the mixer down to low, beat in the flour mixture in 3 additions and the coconut milk in 2 additions (flour, coconut milk, flour, coconut milk, four).

Grease two 8-inch cake pans with cooking spray, making sure to get the edges. Place a parchment round inside each and grease that lightly as well.

Split the cake batter into the two pans. Spread evenly. Bake for 25-35 minutes until toothpick inserted into the middle comes out clean. Remove from oven and let cool for 20 minutes. Then invert cake onto a cooling rack and remove cake pan. Flip cake back so it sits and trim off the top to create a perfect cylinder.

Cake can be made ahead of time and then refrigerated till assembly. If using that day, make sure it is completely cool.

 

[MATCHA MOUSSE]
I N G R E D I E N T S :
4 egg yolks
1/3 cup granulated sugar
1/8 tsp sea salt
1/2 cup canned coconut milk (plus 2 tbsp)
2 tbsp water
1 tbsp powdered gelatin
1 tbsp Canton Liqueur or water
1 tsp matcha powder
1 tsp vanilla extract
1 and 3/4 cup heavy cream, divided
1 tbsp superfine sugar

I N S T R U C T I O N S :
In a bowl, whisk egg yolks, sugar, and salt until combined. Set aside.

Mix the 2 tbsp of coconut milk and 2 tbsp of water together in a small bowl. Mix in gelatin and let bloom. Combine the liqueur or water with the matcha powder in another small bowl.

Pour the remaining 1/2 cup of coconut milk and 3/4 cup of heavy cream into a pan. Place over medium heat till it reaches a simmer. Then remove from the heat. Pour the milk mixture into the egg yolk mixture a little at a time, making sure to whisk quickly so the egg doesn’t cook. Once combined, pour back into the pan and cook over medium heat until the mixture has thickened, stirring constantly.

Remove the pan from the heat. Mix in the gelatin until completely dissolved. Add in the matcha mixture and vanilla extract until combined. Pour through a mesh strainer into a clean bowl and let cool.

Using a stand or hand mixer, whisk the remaining 1 cup of heavy cream with the superfine sugar until soft peaks form. Making sure the matcha mixture is cool, then fold it into the heavy cream till completely combined.

 

[SESAME MOUSSE]
I N G R E D I E N T S :
4 egg yolks
1/3 cup granulated sugar
2 tbsp sesame paste or tahini
1/8 tsp sea salt
3/4 cup milk
1 tbsp water
1 tbsp powdered gelatin
1 tsp vanilla extract
1 and 3/4 cup heavy cream, divided
1 tbsp superfine sugar

I N S T R U C T I O N S :
In a bowl, whisk egg yolks, sugar, sesame paste, and salt until combined. Set aside.

In a small bowl, mix water with the gelatin and let bloom.

Pour the 3/4 cup of milk and 3/4 cup of heavy cream into a pan. Place over medium heat till it reaches a simmer. Then remove from the heat. Pour the milk mixture into the egg yolk mixture a little at a time, making sure to whisk quickly so the egg doesn’t cook. Once combined, pour back into the pan and cook over medium heat until the mixture has thickened, stirring constantly.

Remove the pan from the heat. Mix in the gelatin until completely dissolved. Add in the vanilla extract until combined. Pour through a mesh strainer into a clean bowl and let cool.

Using a stand or hand mixer, whisk the remaining 1 cup of heavy cream with the superfine sugar until soft peaks form. Making sure the sesame mixture is cool, then fold it into the heavy cream till completely combined.

 

[ASSEMBLY]
Using a 9.5 inch cake pan, create an acetate collar that fits snugly around the circumference of the pan.

Place one of the cake layers down in the center. Stick a few toothpicks vertically around the edge of the cake. Pour in all of the matcha mousse and spread it evenly into the gutter on the sides and around the top. Tap the cake pan on your counter a few times to get rid of air pockets. Place in the fridge for 30 minutes until firm.

After 30 minutes, remove the cake from the fridge. Using the toothpicks as a guide, place the second layer of cake as close as possible so it lines up with the first layer. Then remove toothpicks and pour on sesame mousse as you did the matcha mousse. Try to get this layer as smooth and even as possible. Tap to get out the excess air and place in the fridge for another 30 minutes.

After the top layer has firmed, sprinkle any extra matcha powder on the top and decorate however you like with sesame seeds. Remove the acetate collar and sprinkle more sesame seeds around the sides of the cake.

 

 

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  • GASP. This is gorgeous.

    • chun.courtney@gmail.com

      Thank you, Betty!

  • Portia

    I’m going to try to make this but i’m a but confused about the assembly. Is the cake assembled in the 9.5 in cake pan you mentioned or is the pan just used to measure for the acetate collar?

    • Portia

      Also if it’s assembled in the cake pan, how do you remove it in order to serve or do you serve it in the pan?

      • Hi Portia! You’ll need to use a springform pan or a metal collar and some kind of base. The acetate collar placed inside either the springform pan/metal collar will keep the sides of the cake smooth and uniform. To serve after setting in the refrigerator, detach the spingform pan or pull up the metal collar and peel off the acetate gently.

        • Portia

          Thank you so much! I can’t wait to try out this recipe!

  • TamTam-O

    Hi Courtney!

    I really want to try this recipe but I wanted to know where you find the sesame paste? Asian store sesame paste or Tahini sesame paste? THANKS!!!

    • You should be able to find black and regular sesame paste at any asian food store! In a pinch you can use tahini instead of the regular paste but I’m not sure if there’s a black sesame version