Chocolate and Black Sesame Marble Cake

Chocolate and Black Sesame Marble CakeWhen I put the cake in the oven I did not know what to expect, I thought it might be one of those cakes that are much nicer before baking. When inventing a recipe one usually anticipates what the final look will be, but there is always this moment when there is a fear that the result may not be satisfactory.

Chocolate and Black Sesame Marble CakeSo I photographed the cake before baking and told myself that maybe after it would be less beautiful. I started to explain to myself that this is the Covid-19 period and I have time for experiments and it’s not terrible if it ends up as a cake for afternoon coffee and not for publishing.

Chocolate and Black Sesame Marble CakeThen it started to rise nicely in the oven, every few minutes I checked its condition and saw the cake climbing on the sides of the mold and becoming tall and irritating. From the outside it looked exactly as I thought, but I did not know what was going on inside. 

Chocolate and Black Sesame Marble CakeThen we cut it and the whirlpools of black sesame and chocolate were revealed, a dramatic combination of gray and brown that I think makes the cake very special. But the taste, oh the taste, is basically the main thing for me in any cake or dessert. This combination of chocolate and black sesame turned out to be amazing, the chocolate imparts sweetness and the sesame balances it elegantly. The texture is also delicate and moist, we couldn’t stop eating it.

Black Sesame Chocolate Marble Cake
24-cm angel food cake pan


120g dark chocolate, chopped
230g heavy whipping cream (first portion)
30g black sesame paste, sweetened (first portion)

200g butter, softened
200g sugar
240g eggs (around 4 medium eggs)
50g black sesame paste, sweetened (second portion)
370g flour, sifted
14g baking powder
230g heavy whipping cream (second portion)


1. Preheat the oven to 180 degrees Celsius. line a 24-cm angel food cake pan with parchment paper.
2. In a small pan heat dark chocolate and the cream (first portion), till chocolate is melt. Remove from heat, add black sesame spread (first portion) and mix till combined. cool to room temperature.
3. Using an electric mixer, beat butter and sugar until light and fluffy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add black sesame spread (second portion) and mix till combined.
6. Add half the flour and baking powder over butter mixture. Stir to combine. Add half the cream (second portion). Stir to combine but not too much. Repeat with remaining flour, baking powder and cream.
* Note, at this point the mixture should be gray. If it looks too light, add another tbsp of black sesame spread and stir.
7. Take 5-6 spoons of this mixture and add to the chocolate and cream mixture. Mix until combined.
8. Put each mixture in a separate pastry bag.
9. Pipe alternately from both mixtures stripes along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂 
10. Bake for about 40-45 minutes, until the cake is firm but not too dry.

Chocolate and Black Sesame Marble CakeBon-Appétit


  • 25 May 2021

    Hi Sharon,
    This cake looks so special and one of my favorites for afternoon coffee in its classic version.
    now I can vary the flavors swims with the black sesame spread that I guess I can buy in stores that specialize in Far Eastern products. Thank you so much too for this wonderful recipe we are so looking forward to coming to Paris and doing a sweet tour with you too🙏❤️

  • 01 June 2021
    Naomi Newman

    This looks absolutely wonderful. A couple questions: is black sesame seed paste different than black tahini? Do you have the recipe in US measurements? If not, I can figure it out.

    Thank you for the inspiration!

  • 01 June 2021

    Thank you for the amazing recipe. I don’t have a angel cake pan. Will a round pan or load pan works?

  • 31 October 2021

    Hi! This looks delicious! Any alternatives for the cream?

  • 05 May 2022

    You say sweetened black sesame paste – mine is unsweetened is there a ratio for amount of sugar?


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