Ditch the lame candy corn this Halloween and opt for a way spookier, much more delicious treat instead. Meet the dessert of your (bad) dreams: Matcha-Glazed Black Sesame Bundt Cakes created by Bella Karragiannidis, blogger behind Ful-filled, for the SideChef cooking app.
ICYMI, “goth foods” are kind of a thing right now. (For one, there’s all that hype about activated charcoal. Second, check out the goth food posts taking over Instagram.) The antithesis of the ~sparkling magical unicorn~ trend that swept the internet, this is the deep, dark, ghoulish trend that’s arrived just in time for Halloween.
Add the equally trendy (yet witchy green) matcha to make this dish totally count as a health food. (What, matcha has tons of health benefits!) Whip these up for your Halloween shindig, or to snack on to get in the spirit. (And while you’re at it, make a bunch of other healthy green recipes with the rest of that matcha.)
Matcha-Glazed Black Sesame Bundt Cakes
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Makes: 6 mini Bundt cakes
For the black sesame paste
- 1/2 cup toasted black sesame seeds
- 1/2 cup honey
For the Bundt cake batter
- 1 tablespoon butter, melted + 1 teaspoon black cocoa powder (for greasing and dusting the Bundt cake pan)
- 1 1/4 cups all-purpose flour
- 3 tablespoons black cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/4 cup black sesame paste
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup buttermilk
For the matcha glaze
- 1 teaspoon Encha culinary matcha
- 1/4 cup heavy cream
- 4 oz white chocolate, finely chopped
- For the black sesame paste: Put black sesame seeds in a food processor and process until almost all the seeds have been ground into a powder. Add honey to the black sesame powder and continue to process until mixture turns into a thick paste.
- Preheat the oven to 350°F and prepare your mini Bundt cake pan by brushing the wells with melted butter and then dusting them with black cocoa powder.
- In a bowl, whisk together the flour, black cocoa powder, baking powder, and salt.
- In the bowl of a stand mixer (or a large bowl with an electric mixer) blend butter, sugar, and black sesame paste on medium speed until pale and creamy.
- Reduce speed to low and add eggs, one at a time, mixing well after each egg. Then add in the vanilla extract and mix until incorporated.
- Alternately add the flour mixture and buttermilk in three additions, mixing until just combined.
- Spoon batter evenly into the wells of the prepared mini Bundt cake pan and bake for 20 minutes.
- Let cakes cool in pan for 5 minutes, then invert onto a rack to cool completely.
- For the glaze, place the finely chopped white chocolate in a heat-safe bowl.
- Sift the matcha into a saucepan, add 2 tablespoons of the heavy cream, and whisk until perfectly smooth. Whisk in the remaining heavy cream and heat mixture over medium heat, stirring often, until it just begins to boil. Remove mixture from the heat and then pour it over the chopped white chocolate.
- Allow the hot matcha cream to melt the chocolate a bit and 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 and pour glaze over the cooled cakes. Allow glaze to set before serving.