Chocolate Tahini Cake
Yield 12 slices
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Description
Indulge your senses with the rich and irresistible fusion of two beloved flavors: chocolate and tahini. Kosher, Parve or Dairy
Ingredients
- 3 large eggs
- 1 ½ cups (300 grams) granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) canola oil
- 1 cup (240 ml) orange juice fresh/store-bough/from concentrate
- 2 cups (280 grams) all-purpose flour sifted
- 2 teaspoons baking powder sifted
- 3/4 cup (180 grams) tahini paste (raw tahini)
- 1 cup chocolate chips
For greasing the pan:
- 2-4 tablespoons of flour
- solid fat such as butter, margarine, or vegetable shortening.
Instructions
- Preheat your oven to 320°F/160°C.
Prepare the pan:
- Take a small amount of "fat" and spread it evenly over the entire inner surface of the pan. You can use your fingers, a pastry brush, or a paper towel to apply. Make sure to coat the bottom and sides thoroughly to prevent sticking.After greasing the pan, sprinkle a small amount of flour into it. Tilt and rotate the pan to distribute the flour evenly, covering the greased surfaces. The flour helps create a barrier between the batter and the pan, facilitating easy release once it's baked.Tap the pan gently or invert it and give it a few shakes to remove any excess flour. You want a thin, even coating that will prevent sticking without leaving a noticeable layer on the finished product.
The cake:
- Whisk (with a hand whisk) together the eggs, sugar, and vanilla extract. Mix vigorously until the mixture becomes light, pale, and foamy.
- Gradually add the oil and orange juice while whisking.
- Add the sifted flour and baking powder to the wet ingredients.
- Add the tahini and chocolate chip and mix just until everything is combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Notes
Use quality ingredients: Opt for high-quality tahini and other ingredients to enhance the flavor and texture of the cake.
Properly measure the ingredients: Accurate measurements are crucial for baking.
Do not overmix the batter: Overmixing can lead to a dense cake. Mix the batter until the ingredients are just combined.
Prepare the baking pan properly: Grease and flour the pan to prevent the cake from sticking.
Test for doneness: Insert a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it. If there is wet batter on the toothpick, continue baking for a few more minutes.
Allow the cake to cool properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Allowing it to cool completely before slicing ensures it retains its shape and prevents it from crumbling.
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