Black Sesame Sponge Cake with White Chocolate Ganache
A light, airy sponge cake infused with nutty black sesame, topped with a smooth and decadent white chocolate ganache. This elegant dessert offers a beautiful contrast of flavors and textures, perfect for a sophisticated treat.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 0.75 cup granulated sugar divided
- 0.25 cup black sesame seeds toasted and finely ground
- 1 tsp baking powder
- 0.5 tsp salt
- 4 large eggs separated, at room temperature
- 0.5 cup vegetable oil
- 0.25 cup whole milk
- 1 tsp vanilla extract
- 6 oz white chocolate chips high quality
- 0.5 cup heavy cream
Notes
Storage: Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving for best texture. Make-Ahead: The cake layers can be baked a day ahead and stored wrapped tightly at room temperature. Assemble with ganache the day of serving. Variations: For a more intense sesame flavor, add an extra tablespoon of ground sesame seeds. You can also garnish with a sprinkle of toasted sesame seeds on top of the ganache. Serving Suggestion: Pair with a cup of green tea or a scoop of vanilla ice cream for a delightful contrast.