Chocolate sponge biscuit

  • 4 eggs
  • 80 grams (2.82 ounces) sugar
  • 80 grams (2.82 ounces) flour
  • 30 grams (1.06 ounces) cocoa powder
  • 40 grams (1.41 ounces) butter
  • 6 grams (0.21 ounces) baking powder


  • 150 grams (5.29 ounces) milk
  • 2 drops mint oil
  • 50 grams (1.76 ounces) sugar

Mint cream-mousse

  • 10 grams (0.35 ounces) gelatin
  • 60 grams (2.12 ounces) water
  • 80 grams (2.82 ounces) sugar
  • 300 grams (10.58 ounces) whipping cream
  • 250 grams (8.82 ounces) mascarpone cheese
  • 2 teaspoons matcha powder
  • 3 drops mint oil


  • Mixing Bowls

    You'll need a few bowls of different sizes. Use one for whisking the eggs and sugar, another for sifting the dry ingredients, and one more for the cream-mousse mixture.

  • Mixer

    A stand mixer will make the task easier, but a hand mixer works just as well. Just remember to adjust the speed as needed.

  • Sifter

    A fine mesh sieve is ideal for sifting flour and cocoa together, ensuring a smooth and lump-free batter.

  • Spatula

    A silicone spatula is perfect for gently folding the ingredients together without deflating the mixture.

  • Baking Molds

    Two 16cm (6.30 inch) molds will help you get the perfect shape and size for your cake layers.

  • Microwave

    You'll need this to heat the gelatin. Be cautious not to overheat.


Step 1

Note: We don't use fresh mint here, as it will not give such a bright taste as edible essential oil. Peppermint oil or "mint flavor" oil can be bought in pastry shops. If you don't want to use matcha tea, you can use green dye or just leave the mousse white.

Step 2

Whip the eggs with sugar until they are fluffy and white. It's important to achieve a light and airy texture for the best sponge cake outcome.

Step 3

Sift the cocoa powder and flour together. Pour this dry mixture into the whipped eggs and mix until smooth using a spatula by hand or on low speed with a mixer. Don't overmix to avoid deflating the batter.

Step 4

Add the melted butter and mix lightly. Butter should be melted but not hot.

Step 5

Pour the batter into two 16cm (6.30 inch) molds with the height of the dough not exceeding 7cm (2.75 inch).

Step 6

Bake the sponge at 338F (170C) for about 30-40 minutes. Check readiness with a skewer. Every oven is different; start checking at 30 minutes.

Step 7

Cut off the top crust from the finished biscuits and cut each biscuit in half.

Step 8

Combine all soaking ingredients, heat gently, and mix until smooth. Soak the biscuits. Soak each layer evenly for consistent moisture.

Step 9

Soak the gelatin in cold water. Allow it to sit until bloomed and fully hydrated.

Step 10

Combine mascarpone and sugar in a mixer bowl. Stir vigorously until smooth.

Step 11

Whip the cream until medium thick. Stop as soon as the cream starts holding its shape.

Step 12

Heat the gelatin for a few seconds in the microwave until it becomes liquid. Do not overheat it.

Step 13

With the mixer running at medium speed, pour the gelatin into the cheese mixture, immediately followed by the whipped cream and mint oil. Mix until smooth.

Step 14

Assemble the cake with the cream-mousse. Ensure even layers for a polished finish.


Once you have your Mint Chocolate Mousse Cake ready, it’s time to make it shine on your table. 🍰✨

Pair It with a Hot Beverage: The rich chocolate and mint flavors pair wonderfully with a hot cup of coffee or tea. It's a match made in dessert heaven!

Fresh Berries: Add a burst of freshness with a handful of raspberries or strawberries on the side. They not only complement the flavors but also add a pop of color.

Whipped Cream & Mint Leaves: Garnish with a dollop of whipped cream and a few fresh mint leaves for an elegant touch. It’s all about presentation! 🍃

Ice Cream: Serve a slice with a scoop of vanilla or mint chocolate chip ice cream. It’s an indulgent treat that’s sure to please everyone.


Looking to make this dessert gluten-free or vegan? 🌱🌾 Here are some simple substitutions:

Gluten-Free Variation:
- Substitute the regular flour with an equal amount of gluten-free flour blend.
- Ensure your baking powder is gluten-free.

Vegan Variation:
- Replace the eggs with a flaxseed or chia seed mixture (1 tbsp of ground seeds + 3 tbsp of water for each egg).
- Use a dairy-free butter substitute, like coconut oil.
- Substitute the dairy milk with almond or soy milk.
- Use a vegan gelatin substitute and make sure to opt for coconut cream and vegan mascarpone for the mousse.


  • How do I know if my cake is baked through?

    Insert a skewer into the center of the cake. If it comes out clean, the cake is done. If it has batter clinging to it, bake a bit longer and check again.

  • Can I use fresh mint instead of mint oil?

    No, fresh mint will not give you the bright and concentrated flavor that mint oil provides. Mint oil is essential for this recipe.

  • What can I use if I don't have matcha?

    If you don't want to use matcha, you can use green food coloring. Alternatively, you can leave the mousse white, but it won't have the slight matcha flavor.

  • Can I make this cake ahead of time?

    Yes, you can bake the sponge a day in advance. Just keep them tightly wrapped in plastic wrap. Assemble the cake the day you plan to serve it for the best texture and flavor.

  • How can I make my cake layers even?

    Make sure your batter is evenly distributed between the molds. You can also use a kitchen scale to ensure each mold gets an equal amount of batter.

  • How long can I store the assembled cake?

    The cake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out or absorbing other refrigerator odors.

Nutrition facts

Chocolate, matcha & mint cake
Recipe Yield:10 servings
Calories:Approx. 325 calories per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:38g
Total Sugars:28g