Black Sesame Chocolate Loaf

Who else can’t get enough of black sesame? It’s a staple in Asian sweets and adds such a unique, nutty flavor that’s just perfect with dark chocolate. Now, let’s talk about this squidgy black sesame chocolate loaf cake. This gem is a winner—it’s got that deep, dark look, a moist texture with a bit of gooeyness, and a density that’s just right. Inspired by a recipe I adore from Nigella Lawson; it hits all the right notes with its perfect combo of flavors.

You might not notice it at first, but the black sesame seeds in this cake bring a subtle nutty flavor that goes perfectly with the rich chocolate. And let’s talk about the texture – it has this amazing crunch thanks to those ground seeds. Here’s a tip: try serving it with some whipped cream infused with black sesame sugar. It’s a total game-changer, trust me. But hey, if you’re feeling a bit tropical, coconut whipped cream is the way to go – my hubby swears by it.

I’ve got to say, this black sesame chocolate loaf? It’s hands down one of the best things I’ve made from Cynthia Chen McTernan’s cookbook A Common Table. Cynthia’s cookbook is one of my all-time favorites with dependable recipes that work every time I make them!

Enjoy and listen up while you’re munching on that squidgy cake—I’ve got some news about those black sesame seeds. They’re not just for show—they’re like little health ninjas! Packed with sesamin for a happy heart, calcium and magnesium to keep your bones strong, and enough antioxidants to make wrinkles run for cover. And get this—just 2 tablespoons are jam-packed with protein, healthy fats, and all those essential minerals like calcium, magnesium, and manganese. So don’t hold back—enjoy that cake guilt-free! With black sesame seeds, you’re not just eating—you’re giving your body a high-five!

Watch the step-by-step instructions in this video below.

Robin Ward

Black Sesame Chocolate Loaf

A rich and squidgy black sesame chocolate loaf cake topped with whipped cream infused with black sesame sugar, offering a sophisticated take on cookies and cream.

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Course: Dessert, teatime

Cuisine: American, Asian, AsianFusion

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup black sesame seeds, *divided (see notes)
• 4 oz bittersweet chocolate, chopped
• 1½ cups packed light brown sugar.
• 1 cup unsalted butter, softened to room temperature (2 sticks)
• 2 large eggs, beaten
• ½ tsp pure vanilla extract
• 1¼ cups all-purpose flour (156 grams)
• 1 tsp baking soda
• 1 cup boiling water or hot black coffee
• *Whipped cream, mascarpone, or ice cream for serving. (Optional) *(See recipe in notes)

Equipment

• 1 tall, 9 x 5-inch Pullman-stye loaf pan (or a regular height loaf pan)

Method

 

1. Preheat the oven to 375℉. Grease and line a tall, 9 x 5-inch Pullman-style loaf pan with parchment paper. A regular height loaf pan may overflow – if this is all you have, take care to fill the pan less than 1 inch from the rim, and save the excess for muffins or mini cakes.
2. In a small, dry skillet toast the black sesame seeds over medium heat until a few seeds jump in the pan, and they start to smell toast (but not burnt!), 2 to 3 minutes. Place in a food processor and blend until a finely ground powder forms, 1 to 2 minutes. Set aside.
3. Melt the chocolate, either in the microwave in 15 to 30 second increments, stirring between each interval, until fully melted and smooth, or over a double boiler for about 5 minutes, stirring frequently. Once the chocolate is melted, set aside and let cool slightly.
4. In a large bowl, cream together the brown sugar, butter, and ½ cup sesame seed powder until fluffy, 2 to 3 minutes with an electric mixer on medium speed or 3 to 4 minutes by hand. Add the eggs and vanilla, beating well. Fold in the melted chocolate until just incorporated.
5. In a medium bowl, whisk together the flour and baking soda. Alternate folding in the flour mixture and the hot water (or coffee), ¼ cup of each at a time, until the batter becomes smooth ad liquidy.
6. Pour the batter into the lined loaf pan, taking care not to fill the pan higher than 1 inch from the rim.
7. Bake for 30 minutes, then reduce the heat to 325℉ and continute baking for about 15 more minutes. The cake should still be relatively moist in the center, and a skewer or cake tester should not come out completely clean.
8. Remove from the oven and let cool completely before turning the cake out onto a plate. The cake may fall; this is NORMAL, as it is so moist. As it cools, the top of the cake will crack a little more, and it will sink, leaving a frilly edge. I opted to invert the cake for decorating, but it's not necessary. Serve with *whipped cream, mascarpone, or ice cream, if desired. The cake tastes oven better on the second day.

Notes

 

The loaf’s sesame flavor is subtle, so Cynthia suggests adding 3/4 cup of ground sesame powder for a stronger taste. I found that using 1/2 cup sesame powder in the loaf and adding 1/4 cup black sesame powder (or to taste) to the whipped cream topping achieves a perfect balance of sweet sesame flavor. This allows for optional customization, catering to preferences like my husband’s, who enjoyed his slice with coconut ice cream without sesame flavor.

 

Whipped Cream:

Ingredients:
1. 1 cup very cold heavy whipping cream.
2. 1 tablespoon confectioners’ sugar (powdered sugar)
3. 1 teaspoon pure vanilla extract
4. (Optional: Add 2-3 tablespoons of leftover sesame seed powder from the beginning of the recipe for both taste and to achieve a cookies and cream appearance).

Instructions:
1. Ensure the whisk and bowl are ice-cold.
2. Whip the cream, sugar, and vanilla on medium-high speed just until frothy, billowy, and smooth, aiming for soft peaks.

Store in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage.

 

                                                                                                  

Black Sesame Chocolate Loaf

Tried this awesome loaf recipe? Show us how it turned out! Snap a photo and drop it in the comments below. Your pic might just inspire others to give it a go too! Don’t be shy – let’s swap kitchen wins!