Out of all of the recipes I dream up for this blog – matcha recipes just may be the ones I get the most excited about. Matcha is a huge part of our life, not only because of the way it makes us feel, but we just can’t get enough of its flavor. We start each day with a hot matcha latte and, especially recently, matcha desserts have become a regular occurrence in our kitchen. I have a constant flow of matcha inspired recipes brewing in my mind and I never lose excitement to bring another one of them to life. Enter these matcha glazed black sesame bundt cakes – I have been dreaming about creating these beauties for a long time and I couldn’t be more eager to share them with all of you.
The original inspiration for this recipe was this mini swirl bundt cake pan. Ever since I first laid eyes on this shape of bundt cake I could not stop thinking about it. I am by no means a bakeware collector, and in fact, I really believe that less is more when it comes to how much cookware and bakeware we have in the kitchen. But this heritage mini bundt cake pan from Nordicware is the first bundt cake pan we have owned and we are totally mesmerized by how it can turn a simple cake batter into a total masterpiece.
Black sesame, like matcha, is a flavor that we have absolutely fallen in love with. Black sesame seeds have a nutty flavor that is almost reminiscent of peanut butter, but they also have a slight bitterness similar to chocolate, that compliments matcha in all the right ways. The black sesame cake batter gets further enhanced with the addition of black cocoa powder. I envisioned these cakes being utterly black once baked and not only did the black cocoa powder deliver the color I was hoping for, but it added the perfect amount of chocolate essence into the cakes.
Once cool, the bundt cakes get covered in a simple matcha white chocolate glaze, creating a color and flavor combination that is not only stunning, but utterly delicious. Now, I understand that for you to create this recipe you may need to introduce new ingredients and a new baking pan to your kitchen, but I can tell you, these matcha glazed black sesame bundt cakes are worth the investment. And the return on that investment is you will be able to create these beautiful bundts whenever your heart desires.
- 1 1/4 cup (150g) all purpose flour (we used einkorn)
- 3 tbsp black cocoa powder (we used King Arthur brand)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/4 cup black sesame paste *see recipe below
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 2/3 cup buttermilk
- 1 tbsp butter, melted + 1 tsp dark cocoa powder (for greasing & dusting the bundt cake pan)
- 1/2 cup toasted black sesame seeds
- 1/2 cup honey
- 1 tsp Encha culinary matcha
- 1/4 cup heavy cream
- 4 oz white chocolate, finely chopped
- Put black sesame seeds in a food processor & process until almost all the seeds have been ground into a powder
- Add honey to the black sesame powder & continue to process until mixture turns into a thick paste
- Pre-heat oven to 350f & prepare your mini bundt cake pan by brushing the wells with melted butter & then dusting them with black cocoa powder
- In a bowl, whisk together the flour, black cocoa powder, baking powder & salt
- In the bowl of a stand mixer (or a large bowl with an electric mixer) blend butter, sugar & black sesame paste on medium speed until pale & creamy
- Reduce speed to low & add eggs, one at a time, mixing well after each egg - add in the vanilla extract & mix until incorporated
- Alternately add the flour mixture & buttermilk in three additions, mix until just combined.
- Spoon batter evenly into the wells of the prepared bundt cake pan & bake for 20 minutes
- Let cakes cool in pan for 5 minutes, then invert onto a rack to cool completely
- Place the finely chopped white chocolate in a heat safe bowl
- Sift the matcha into a saucepan, add 2 tablespoons of the heavy cream & whisk until perfectly smooth
- Whisk in the remaining heavy cream & heat mixture over medium heat, stirring often, until it just begins to boil
- Remove mixture from the heat & then pour it over the chopped white chocolate
- Allow the hot matcha cream to melt the chocolate a bit & then stir until the white chocolate is fully melted - the glaze should be a thick pourable consistency
- Place the rack with the black sesame bundt cakes over a piece of parchment paper & pour glaze over the cooled cakes
- Allow glaze to set before serving
*To achieve a beautiful green hue with your matcha glaze, we highly recommend using a top quality culinary matcha like ENCHA. Low quality matcha will not be vibrant green, but instead will result in a dull brownish color