Spring Time Chocolate and Matcha Cake

The closer the spring, the more you want to incorporate the green shades into your dessert offer – matcha cake is perfect for this season. Gemoss Chef-Confectioner Diāna Ozoliņa offers chocolate cake with the fresh presence of matcha that combines sophistication with originality.

“Joconde” biscuit with matcha (30×40 cm)

113 g almond flour
113 g icing sugar
7 g matcha tea powder
3 eggs
30 g flour
17 g butter
3 g egg whites
13 g sugar

  1. Sift the flour and matcha.
  2. Melt the butter.
  3. Mix the almond flour and icing sugar in a mixing bowl. Add one egg at a time and whisk for a long time, filling it with air bubbles (10 min.).
  4. Then, in two steps, add the butter, flour and matcha, alternating the layers.
  5. Separately prepare the mass of egg whites from egg whites and sugar.
  6. Add 1/3 of the egg whites mass to the dough, mix, then stir in the rest.
  7. Place the dough in baking plates, smooth and bake at 180 °C for 8-10 minutes. Cool.
  8. Cut the biscuit into three equal rectangles. Brush one layer of sponge cake, which will be used as the base, with melted dark chocolate (30 g) to prevent the syrup from leaking out afterwards.

Syrup for biscuit

100 g sugar
150 g water
2 lime peel
20 peppermint leaves
q.s. peppermint liqueur

  1. Heat all the ingredients, except the alcohol. At the end add the alcohol, stir and cool.

Butter cream with matcha

145 g milk
40 g egg yolks
37 g sugar
10 g matcha tea powder
200 g butter (21 °C)
vanilla pod
35 g peppermint liqueur

  1. Stir the egg yolks, milk, vanilla and matcha together.
  2. Heat to 82 °C.
  3. Strain through a sieve. Cool to 35 °C and whisk together with soft butter, adding it in portions.
  4. At the end add the liqueur and stir.

Chocolate “ganache” cream

125 g double cream 35%
25 g glucose syrup
100 g dark chocolate 70%

  1. Heat the double cream with glucose syrup.
  2. Pour over the chocolate, allowing it to stand for a while and melt the chocolate.
  3. Blend and cover with food film to cover the mass.
  4. Cool at room temperature.


300 g dark chocolate
30 g grape seed oil

  1. Melt the chocolate.
  2. Add oil and blend.
  3. Cover the cake with warm icing at the temperature of 27-30 °C.

Construction of the matcha cake

  1. Fill the butter and ganache creams into pastry bags.
  2. The cake can be constructed with or without a metal frame.
  3. Place the base (covered with chocolate) with the chocolate side facing down, and soak it in syrup. Wait 3 minutes, then soak again and top with half of the butter cream and smooth it out.
  4. Apply another layer of biscuit and repeat the soaking with syrup, top with ganache cream, and smooth it out.
  5. Apply the last layer of biscuit, repeat the soaking with syrup, top with the remaining butter cream, and smooth it out.
  6. Put the cake in the freezer for 30 min.
  7. Cover the cake with warm icing at the temperature of 27-30 °C.
  8. Decorate with matcha powder and chocolate decorations.


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