Matcha (Green tea) swiss roll – Double rich with chocolate- Bánh cuộn trà xanh


No matter what you call it swiss roll, jelly roll or roulade, this cake is just a sponge cake that is rolled with jam or cream filling.

I don’t like matcha (green tea) if it’s served as a drink, unless adding some sweeteners and whipped cream with shaved ice to it.  Nonetheless, matcha is a perfect element for enhancing flavor for cake. The popular mistake for most of the cake makers that use matcha is the very small amount of it added to the cream or the sponge cake. Don’t ever worry about the bitterness of matcha. I really intimidate the bitterness when making this cake: bitterness from green tea, and bitterness from dark chocolate. Voila, this roulade ( I used to like to call rolled cake as roulade, but left the swiss roll as the title’s name of this post because a lot of people like that name) really worths my try. It’s not bitter at all, I promise you!


For the chocolate sponge cake 

– 28 g unsweetened cocoa powder

– 1/6 cup (40g) boiling water

– 1/2 tsp vanilla extract

– 1 tbsp + 1/3 tsp unsalted butter (about 19g)

– 88g sugar

– 4 eggs, seperated whites and yolks

For the cream filling

– 2 tsp matcha powder

– 4/5 cup heavy cream

– 1 tbsp sugar


For the chocolate sponge cake

– Leave 1 tbsp cocoa powder (don’t pack it) in a bowl and set it aside.

– Stir the hot water in the remaining cocoa powder until well blended. Add the butter and stir until the mixture is smooth

– Beat the yolks with half the sugar until yellow pale and fluffy. Add the chocolate mixture and stir until the egg mixture is smooth

– Beat the egg whites in a clean bowl at the lowest speed until it’s frothy, about 30 seconds. Then gradually add sugar and beat the whites until stiff peak ( the whites should be glossy, not dry)

– Add 1/3 beaten egg whites to lighten the egg yolk mixture using a rubber spatula.

– Fold the egg yolk mixture back into the beaten egg white and gently fold until well blended.

– Bake in a jelly roll pan at 350 F for 10 minutes.

– Sift 1 tbsp cocoa powder onto the hot surface of the cake. Gently invert the cake onto a towel and roll the cake.


– Beat heavy cream with matcha and sugar until fluffy but not dry

– Unroll the cake and spread the cream filling.

– Gently roll the cake and cover with the plastic film. Refrigerate the swiss roll for at least 3 hours to firm the roll.

– Sift 1 tbsp cocoa powder onto the swiss roll.

– Slice the swiss roll for 1 inch (2.54 cm) thick and serve.

This is my video for making this swiss roll

Strawberry mousse cake for a Valentine’s Day


Do you have any idea for a perfect Valentine’s Day? Of course, rose and chocolate are definitely needed for this day. I hope you can enjoy my idea. Simplicity always brings agility to anyone who is thinking making cake is difficult. This mousse cake recipe is pretty easy to make, just a few patience for your lover.



For strawberry mousse

– 1 1/3 cup strawberry puree

– 2 1/2 tsp gelatin powder

– 3 tbsp cold water

– 1 3/4 cup heavy cream

For chocolate genoise

– 3 tbsp (37 g) butter

– 1/3 cup (28 g) unsweetened cocoa powder

– 1/4 cup (60 g) hot water

– 5 eggs

– 1 tsp vanilla extract

– 1/2 cup ( 100g) sugar

Special equipment

– 12 1/4 x 8 3/4 inch ( 31 x 35 cm) jelly pan

– 9.375 inch x 2 inch mousse ring


Please see my video

Cream cheese Mousse


I know that mousse has lots of fat, but a portion of it is not so bad. Mousse is the one that costs me time most in eating among other cake, albeit making this is pretty simple. I like mousse with a base of genoise, though this indulgence costs me more time in the kitchen. It reduces the overwhelming of fat in your mouth after several spoons of mousse  if you eat the traditional mousse.

IMG_5644Ingredients ( 9 inch springform pan)

For the chocolate genoise

(adapted from Cake Bible)

– 4 eggs, separated

– 124 g sugar

– 32 g cake flour

– 5 oz bittersweet chocolate

For the cream cheese mousse

(adapted from Chocolately chocolate)

– 1 1/3 cup heavy cream

– 1/3 cup sugar

– 2 tbsp water

– 3 egg yolks

– 1 3/4 tsp gelatin

– 1 8 oz package cream cheese


– Chocolate shavings


Chocolate genoise

– Melt the chocolate by using a double boiler or microwave (20 seconds a time, stir and microwave again for 3 times)

– Beat the egg yolk with 2 tbsp sugar until it’s fluffy then add the melting chocolate. Stir until the mixture is smooth.

– In a clear bowl, beat the egg white with sugar until it’s glossy and soft peak. Note: start beating the egg white slowly with the medium speed until it’s frothy then increase the speed to the highest. Gradually add 1 tbsp sugar a time. Beat until the egg white reach triple its original volume and very glossy.

– Add 1/3 egg white into the chocolate mixture to light it. Then sift 1/3 flour and gently fold the mixture. Continue this step for 2 times more.

– Spray the baking oil onto the bottom of the springform pan, except its side. Pour the mixture into the pan.

– Bake at 350 F for 30 minutes.

– Wait 10 minutes after the cake is out from the oven. Remove it from the pan and let it cool completely before assembling with the cream cheese mousse.

Cream cheese mousse

– Microwave the cream cheese for 30 seconds until it’s warm (not cold).

– Sprinkle the gelatin into 2 tbsp water. Let it sit for 10 minutes then microwave 15 seconds.

– Stir the cream cheese with gelatin. Note: the cream cheese has to be warm enough for adding the gelatin liquid, otherwise, the gelatin couldn’t be dissolved and return to its crystal.

– Heat the sugar with 2 tbsp water until it reaches 234 F. Beat the egg yolks while gradually pouring into a thin stream of hot sugar syrup. Beat the egg mixture until it’s yellow pale and fluffy.

– Stir well the egg yolk mixture with the cream cheese mixture. Let it cool for 30 minutes.

– Beat the heavy cream with 1 tbsp sugar until it reaches the soft peak. Don’t over beat the heavy cream, otherwise it would be separated into butter and buttermilk.

– Pour in the cream cheese mixture with heavy cream. Gently fold until the mousse is smooth.

– Pour the cream cheese mousse onto the chocolate genoise. Keep refrigerate for at least 6 hours then serving with shaved chocolate.

Double chocolate Black Forest Cake


I am chocoholics. No doubt. Black Forest Cake originates from Germany with the buttercream frosting. This recipe version comes from the Cake Bible with a little adaption to pamper my chocolate favorite. All you need to care is to make a perfect Chocolate Genoise. Be careful when you assemble this cake. Its genoise is pretty light so that you need to rest it until it’s cool down totally before frosting.


Ingredients (for a 7 inch round cake pan)

Chocolate Genoise

– 70% dark chocolate: 5 ounces ( 151 g)

– Boiling water: 2/3 cup (156ml)

– 5 eggs

– 2/3 cup sugar

– 3/4 cup cake flour (sifted).

– 1/4 cup almond meal. If you don’t have almond meal, you can substitute by 1/4 cup cake flour

Syrup for Chocolate Genoise 

– 1/2 cup cherry juice from pitted cheeries

– 1/4 cup sugar

– 3 tbsp brandy or cherry liqueur or your favorite choice

Cake filling

– 1 cup pitted sour cherries

– 2 tsp gelatin powder

– 3 tbsp water

– 2 cup heavy whipped cream

– 3 tbsp sugar

– 1 tsp vanilla extract

– Shaved chocolate for decorating


Chocolate genoise

– Beat the sugar with eggs until yellow pale and fluffy (really really fluffy that you can use this beaten egg to write and it slowly disappear back into the bowl)

– Add boiling water into the chopped chocolate and stir until it’s melt down totally. Let cool the chocolate until it reach temperature or a little warm

– Add the chocolate into 1 cup of beaten egg and mix until they incorporate. Add this chocolate mixture back into the remaining beaten egg and slowly fold the two mixture until they incorporate.

– Sift the cake flour 1/2 cup a time and fold into the egg mixture. Pour the mixture into the 7 inch round pan.

– Bake at 350 F for 30 -40 minutes until the cake is totally set.

– Let it cool down. Make the syrup by microwave the cherry juice for 1 minutes and add the sugar. Stir until the sugar dissolves and add the liqueur.

– When the cake is cool down, slice it into two layers

– Right before assembling the cake, brush the syrup over the cake generously.


– Add gelatin into 3 tbsp water and let it sit for 5 minutes. Microwave for 30 seconds to make the gelatin totally dissolved. Let it cool down to temperature

– Pour half a cup of heavy cream to gelatin liquid and stir to mix well. Add the remaining heavy cream into the gelatin mixture and beat with sugar and vanilla extract until the heavy cream form the soaf peak. Don’t overbeat it or the heavy cream will be dry and could be separated into buttermilk and butter.

– Add half of beaten heavy cream onto 1 syrup soaked cake layer. Add all the cherries except 12 cherries to decorate later. Push the cherries to the cream firmly.

– Put another cake layer onto the cream. Add the remaining cream, except half a cup to pipe the flower cream for decking.

– Pipe 12 cream flowers and place 12 cherries on those.

– Shave the chocolate on the surface. Let the cake cool for at least 2 hours before serving