Chocolate Tahini Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the bottom of the cake pan with parchment paper.

   Cookware: 8-inch round cake pan, oven, parchment paper

2. Step 2

   Sift the flour and cocoa powder into the large mixing bowl. Whisk in the sugar, baking powder, baking soda, and salt.

   Ingredients used: 6.0 gr Baking Powder, 3.0 gr Baking Soda, 45.0 gr Cocoa Powder, 2.0 gr Fine Salt, 200.0 gr Granulated Sugar, 180.0 gr Wheat Flour

   Cookware: fine mesh sieve, Large Mixing Bowl, whisk

3. Step 3

   In the medium mixing bowl, whisk the eggs with 10 tbsp (150 gr) tahini, the milk, vegetable oil, and vanilla until smooth.

   Ingredients used: 2.0 piece Egg, 150.0 gr Tahini, 5.0 ml Vanilla Extract, 60.0 ml Vegetable Oil, 180.0 ml Whole Milk

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and fold just until no dry streaks remain. Transfer the batter to the prepared pan and level the surface.

   Cookware: 8-inch round cake pan, Large Mixing Bowl, rubber spatula

5. Step 5

   Bake at 175°C until the center springs back lightly and a skewer inserted in the middle emerges with a few moist crumbs.

   Timer: 32 min (fixed)

   Cookware: 8-inch round cake pan, oven

6. Step 6

   Cool the cake in its pan for 10 minutes, then turn it onto the wire rack and cool completely.

   Timer: 35 min (fixed)

   Cookware: 8-inch round cake pan, Wire Cooling Rack

7. Step 7

   Heat the heavy cream in the saucepan over low heat until steaming, then remove it from the heat before it boils.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Heavy Cream

   Cookware: small saucepan

8. Step 8

   Place the dark chocolate and remaining 2 tbsp (30 gr) tahini in the medium mixing bowl. Pour in the hot cream, leave undisturbed briefly, then whisk until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 85.0 gr Dark Chocolate, 30.0 gr Tahini

   Cookware: Medium mixing bowl, small saucepan, whisk

9. Step 9

   Let the glaze thicken slightly, then spread it over the completely cooled cake. Allow the glaze to set before slicing.

   Timer: 10 min (fixed)

   Cookware: rubber spatula, Wire Cooling Rack