Matcha, Red Bean and Chocolate Entremet - Celebrating My Very 1st Blogversary

When I first started this blog, I had intended it to be detailed journey of my baking expeditions with an archive of recipes that I've tried before. Never would I have imagined I would progress to making multi-layered cakes and colourful, pretty desserts. Prior to starting this blog, I've always been a homebaker contented with making simple, homey treats for my family and friends. However, joining the blogging community also allowed me to meet many talented bakers and be inspired by their gorgeous desserts.

It's intriguing that I actually remembered my blogversary by accident. Months before this, I planned to celebrate my blogversary by making something nice and special, but along the way I've already forgotten about it. I made this Matcha, Red Bean and Chocolate Entremet because I was inspired by a new book I bought...and as I was writing this post I began to think about how my posts have progressed since the beginning. While browsing through my old posts, I realised that today marks my blog's first anniversary! How timely and apt that this entremet came at the right place at the right time :).

The process of making this cake was surprisingly manageable. The key is to spread out the components into separate days so that you won't feel overwhelmed by the number of components to make and the waiting time in between. I made this over three days and it came together fairly easily. I've almost admired how people like Chelle and Evan are able to make entremet after entremet without feeling tired. Sometimes after making one, I already don't feel like baking for the rest of the month, yet they seem to have the patience and perseverance to keep going on.

As usual, I'm not good at making layered cakes, hence I was pretty cheesed that the layers weren't perfectly gelled together. However, I'm glad that the texture and taste of the cake turned out really well. The mousse was airy and light while the chocolate ganache layer wasn't overpowering. The bits of red bean really added a nice dimension to the taste and texture as well. Overall, I really enjoyed this combination and would make this again if the occasion calls for it :).

Layers from top: matcha whipped cream, matcha mousse, chocolate sponge, chocolate ganache with red bean, chocolate sponge

While making these using my individual mousse rings for the first time, I realised I don't have enough of them to go around. Hence I put the rest of the leftover ingredients into glass cups and made them in verinnes instead. I guess they'll still taste as good!

The past one year has been an awesome journey. I'm glad I made the decision that day to start this blog. Thanks for being a part of my journey :). I'm really glad to be able to get to know all of you and share our loves, passions and experiences together. I guess I can expect a 2nd...and a 3rd anniversary maybe? That's a little too far to forsee...haha.

Well, in the meantime, Happy Anniversary to Sweets & Loves! :)

Matcha, Red Bean and Chocolate Entremet

adapted from the original Matcha Kyoto Mousse Cake recipe by Kanae Kobayashi

Ingredients:

[Chocolate Sponge Cake]

Egg whites 160g (about 5 egg whites)

Castor sugar 90g

Unsweetened chocolate 80g (chopped)

Whipping cream 45ml

Cake flour 45g

[Chocolate Ganache with Red Bean]

Bittersweet chocolate 80g (I used 60%)

Whipping cream 120ml

Canned azuki beans

[Matcha Mousse]

Fresh milk 160ml

Matcha powder 10g

Castor sugar 50g

Gelatin sheets 6g (I used 2.5 sheets)

Whipping cream 120ml

[Matcha Whipped Cream]

Whipping cream 200ml

Castor sugar 20g

Matcha powder 5g

Preparation:

[Chocolate Sponge Cake]

1. Beat egg whites in a standing mixer until foamy. Gradually add in the sugar and beat till stiff peak form.

2. Heat the cream until almost boiling and pour it over chopped chocolate. Stir till smooth.

3. Add half of the meringue into the chocolate mixture and fold till well-blended. Fold in the sifted cake flour, followed by the rest of the meringue.

4. Pour into a prepared sheet pan and bake at 170 degrees Celsius for 20 minutes.

[Chocolate Ganache with Red Bean]

1. Heat the cream until almost boiling and pour it over the chopped chocolate. Stir till smooth.

[Matcha Mousse]

1. Soften the gelatin sheets in cold water and set aside. 

2. Stir together the matcha powder and castor sugar. Heat the milk until almost boiling and pour it into the matcha and sugar mixture. Stir till smooth.

3. Wring the excess water from the gelatin sheets and add to the mixture. Stir till the gelatin sheets are well-blended into the mixture.

4. Beat the whipping cream until fully whipped. Fold the whipped cream into the matcha mixture till well-combined.

[Matcha Whipped Cream]

1. Stir together the matcha powder and castor sugar. Gradually add the whipping cream with the standing mixer on low. When all the cream has been added in, whip the mixture on medium high speed until medium peak form.

[To Assemble]

1. Cut out two layers of chocolate sponge with the mousse ring. Place one layer at the bottom and pour the chocolate ganache over it. Press down the red beans and top with another chocolate sponge layer. Refrigerate for at least 2 hours.

2. Pour the matcha mousse over the set chocolate base. Refrigerate for at least 2 hours.

3. Top the matcha mousse with a layer of matcha whipped cream. Dust a layer of snow sugar over the whipped cream layer before sprinkling matcha powder over it for garnishing.

Yields 8 2.5" by 1.75" round cakes.