Chocolate cake with sesame oil

Chocolate cake is not just a fragrant and delicious dessert. It is a real treat not only for those with a sweet tooth but also for people who do not consider themselves passionate fans of baking and pastries. Bright, aromatic, incredibly delicious homemade chocolate cake is in a completely different league compared to store-bought desserts. It can easily become the centerpiece of both an everyday dinner and a festive table.

Adding a little sesame oil to the cake batter enhances the rich chocolate flavor, gives the dessert delicate nutty notes, and adds valuable nutrients to the recipe. Cold-pressed sesame oil contains the lignans sesamol and sesamin — biologically active compounds known for their antioxidant properties and their role in protecting cells from oxidative stress. Sesame oil is also a source of calcium and potassium, minerals important for maintaining healthy bones, cartilage, hair, eyelashes, nails, and tooth enamel.

In addition, sesame oil contains up to 47% omega-6 fatty acids and up to 42% omega-9 fatty acids. These unsaturated fatty acids are involved in lipid metabolism and have anti-inflammatory properties.

CraftOil offers a wonderful and constantly expanding selection of craft food products and natural oils. Our catalog always features fresh, 100% natural, delicious and aromatic cold-pressed sesame oil, made from environmentally friendly sesame seeds that have not been treated with preservatives and are stored under ideal conditions.

We produce sesame oil and other natural oils using our own branded oil presses. We guarantee premium quality and fast shipping throughout Ukraine and worldwide.

Ingredients

To make this tender, moist and melt-in-your-mouth chocolate cake, you will need:

• 2 scant cups of flour;
• 2 eggs;
• 1 cup kefir;
• 1 cup sour cream;
• ½ cup sesame oil;
• 2 cups sugar;
• ¾ cup cocoa powder;
• 2 teaspoons baking soda;
• 1 teaspoon baking powder;
• 1 scant teaspoon salt;
• 100 g chocolate (1 chocolate bar);
• 2 tablespoons butter;
• 1 heaping teaspoon instant coffee;
• 100 g water;

Step-by-step chocolate cake recipe

Place the dry ingredients — salt, sugar, flour, baking soda, and baking powder — in a bowl and mix thoroughly. Make a small well in the center.

In a separate bowl, beat the eggs. Add the kefir, softened (but not melted) butter, and coffee dissolved in 100 g of water. Mix well.

Pour the liquid mixture into the well in the flour and sugar mixture. Stir until you have a moderately thick, smooth and viscous cake batter that is not too dense.

Add the sesame oil and mix the batter again. Leave it to rest for approximately 20 minutes.

Divide the batter into three equal portions. Roll or spread each portion into a layer and bake at 180°C (356°F) for approximately 20 minutes, or until the cake layers are fully baked.

Melt the chocolate in a double boiler or in a microwave using the defrost/low-power setting.

Finally, assemble the cake. Spread the melted chocolate between the three cake layers and over the top. If desired, decorate your homemade chocolate cake with confectionery sprinkles, shredded coconut, or other toppings.

Notes:

For an especially aromatic chocolate almond cake, you can replace part of the wheat flour with a small amount of almond flour. Almond flour adds a wonderful nutty aroma and complements both chocolate and sesame oil beautifully.

Almond flour, shredded coconut, sesame oil, and many other natural products are always available in the CraftOil online store.