Sesame Pumpkin Chocolate Cake

5 from 2 votes

Sesame Pumpkin Chocolate Cake

This Sesame Pumpkin Chocolate Cake has all the flavors of fall. Inspired by my sesame chocolate chip cookies, this moist and light pumpkin cake is filled with the flavor of toasted sesame oil, crunchy sesame seeds and gooey dark chocolate chunks. It requires one-bowl and it’s easy to prep in 15 minutes. Enjoy a slice with a mug of Homemade Hot Chocolate for a ultimate cozy fall treat!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Adrianna Adarme

Cost: $10

Equipment

1 (8-inch) round baking pan or a 8x4-inch or 9x5-inch loaf pan(your loaf will be a bit more stout)
1 Large mixing bowl

Ingredients

1 cup pumpkin puree
3 tablespoons neutral oil (such as avocado oil or grape seed oil)
1/4 cup sesame oil
2 large eggs
1/4 teaspoon pumpkin pie spice
1 cup + 2 tablespoons white granulated sugar
1 1/2 cups all-purpose flour
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces dark chocolate chunks or chips (about 3/4 of a cup) reserving a few pieces for the top

Instructions

Preheat the oven to 350 degrees F. Grease and line a 8-inch round baking pan (or you could use a 8x4-inch loaf pan. Alternatively you can also use a 9x5-inch loaf pan (but your loaf will be a bit more stout).
In a large bowl, whisk together the pumpkin puree, neutral oil, sesame oil, eggs, pumpkin pie spice and sugar. You want it to be well combined so mix it with a whisk or spatula for a good minute or so. Next, add the flour, sesame seeds, black sesame seeds, kosher salt, baking powder and baking soda. Mix once more until mostly combined. Lastly, add most of the chocolate (reserving a few pieces for the topping) and mix until no more speckles of flour appear; being sure NOT to over-mix the batter.
Transfer the batter to the prepared baking dish and smooth it out into an even layer. Sprinkle the top with a small handful of black sesame seeds and white sesame seeds, along with a few chunks of chocolate.
Place in the oven to bake for 40 to 45 minutes, until a skewer inserted into the center comes out clean.

Notes

Tips and Tricks

Don’t over mix the batter, stir until you can’t see any more speckles of flour then stop. Over mixing can knock out the air in the cake causing it to be dense and tough.
If the top is browning too quickly and the center is still wet and gooey, tent the top with a piece of aluminum foil, this will help protect to the top of the cake but also gives the middle more time to bake fully.
Uses for leftover pumpkin puree – This recipe uses about half of a standard can of pumpkin puree leaving you with roughly 1 cup remaining. Use your leftovers to make Pumpkin Pancakes, Crispy Pumpkin Waffles, or these Pumpkin Chocolate Chip Cookies.

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