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Saturday, July 2, 2011

Chocolate , black sesame and coconut cake

15 candles couldn't fit on this mini cake so we left it as that.
My family and  I have entered the next stage of my pastime. They now have to dispense with fancy store bought birthday cakes because the baking bug has me bitten hard and fast.

Of course, options are always available, but they are too polite to refuse my kind intentions. On my part, I try to be professional and cater to their wishes as much as my skill allows.

My kid's order list, dark colored, frosted and personal sized, is much like her : bold, adventurous with a hint of self restrain. I translated it to a East-meets-West cake with black powdered sesame,  coconut and dark chocolate.

Are 3 flavors too much for a little cake? Yes and no. The sesame was understated and the coconut which assumed some chocolaty identity gives her something to chew about.

Life is 'hard' when your birthday falls midweek at the beginning of the new school term, drowned by piano lessons and homework. Hope the cake will sweeten her day !

Look what happens when 3 hungry people devour a cake.

Choc component :
90 g dark chocolate
90 ml  double cream

Dry component :
100g plain flour
60g desiccated coconut
2T black sesame powder
1 t baking powder
1/8 t salt

Egg component :
60g softened unsalted butter
100g sugar
2 eggs, room temperature

Frosting :
100 ml whipping cream

Preheat oven to 170C.
To prepare choc component, melt cream and chocolate over a double boiler. Whisk until chocolate cream is liquid and homogenous. Leave to cool.

Mix dry components in a medium bowl. Set aside.

Now to the egg component : cream the butter,  beat in sugar until  pale and light. Whisk in egg, one at a time until egg batter is smooth and homogenous.

Final assembly :
In 3 batches, mix in dry component. Finally, add in melted chocolate cream.

Mix well. Batter will appear thick and gooey. Pour batter into 12 medium sized cupcake cups or a baking tray. I used a tray 8x26x5.5 cm.

Bake at 170C for 35 minutes for cake  in tray, 25 minutes when using cupcakes.

Cake is ready when skewer pierced into the cake center comes out clean. Cool cake in tray thoroughly before removing it to cool it further on a rake.

To frost, whip cream until fluffy. Scoop a dollop over the cake and garnish with black sesame powder.

We downed the entire cake in one go so I have no idea how many days this would keep. Enjoy !

I was over zealous with black sesame dusting and so the fresh cream was swamped by it!


  1. a very rare combination of flavours, i would think..not a bad idea! Does this give a very intense chocolate flavour that you think has covered the taste of black sesame?

  2. Hi Lena,
    Chocolate does overpower the sesame. Had it not been for the sesame dusting, no one is the wiser for it. For a very distinct Asian twist, I will replace black chocolate with prepared black seszme paste in the same volume and increase the butter by 10%.