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Sesame Chocolate Marbled Cake

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This sesame chocolate marbled cake combines a tender vanilla cake with nutty tahini and rich chocolate ganache. The beautiful marbled pattern creates a balanced flavor in every slice, making it a moist and elegant dessert perfect for coffee, tea, or special occasions.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1 cup tahini
  • 2 tablespoons tahini (for ganache)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter (optional, for ganache)
  • Sesame seeds for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a stand mixer with a paddle attachment, cream the butter on medium-high speed for about 3 minutes until smooth and fluffy.
  3. Add the sugar and continue mixing for 2–3 minutes until light and creamy.
  4. Add the eggs one at a time, mixing for about 30 seconds after each addition.
  5. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
  6. In another bowl, mix the sour cream, tahini, and vanilla extract until smooth.
  7. Add the dry ingredients and sour cream mixture to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Mix until just combined.
  8. Prepare the ganache by heating chocolate chips and heavy cream together in a heatproof bowl over a pot of simmering water, stirring until smooth.
  9. Stir 2 tablespoons tahini into the ganache and allow it to cool slightly.
  10. Divide the cake batter evenly into two bowls.
  11. Leave one portion plain and mix one-third of the ganache into the other portion to create chocolate batter.
  12. Spoon alternating portions of vanilla and chocolate batter into the prepared pan to create a marbled pattern.
  13. Bake for about 50 minutes until a toothpick inserted into the center comes out clean.
  14. Allow the cake to cool in the pan for 20 minutes before transferring to a serving plate.
  15. If the remaining ganache has thickened, gently warm it with the optional butter until smooth, then spread it over the cake.
  16. Sprinkle sesame seeds on top before serving if desired.

Notes

  • Add toasted sesame seeds into the batter for extra texture and nutty flavor.
  • Use dark chocolate chips instead of semi-sweet for a richer chocolate taste.
  • The batter can also be baked in a loaf pan; adjust baking time slightly.
  • Add a teaspoon of espresso powder to the chocolate batter to deepen the chocolate flavor.
  • Dust with powdered sugar instead of topping with ganache for a lighter finish.
  • Store the cake at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 5 days and bring to room temperature before serving.
  • Freeze individual slices for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/sesame-chocolate-marbled-cake/