The tahini and cocoa pound cake is a breakfast or snack cake with all the flavor of toasted sesame combined with chocolate. I had two jars of open tahini sauce because I had forgotten that I already had one in the fridge, so I opened a new one. Since I don’t like keeping open jars in the fridge for too long, I thought of an alternative way to use tahini, instead of making the usual baba ganoush. And so, I experimented with this cake, which I must say, I immediately liked, with its taste of sesame and hazelnuts and the chocolate that makes it even more delicious!
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups flour
- 2/3 cup hazelnut flour
- 2 teaspoons baking powder
- 2 pinches salt
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 2 tablespoons milk
- 3 eggs (large)
- 3/4 cup sugar
- 1/2 cup corn oil
- 3/4 cup tahini
- 3/4 cup dark chocolate
Steps
To prepare the tahini and cocoa pound cake, in a bowl mix the flour with the hazelnut flour, baking powder, and salt. Set aside.
In another small bowl, mix the unsweetened cocoa powder with the sugar and milk until smooth. Set aside.
Preheat the oven to 340 degrees Fahrenheit (static) and line a loaf pan with parchment paper or grease and flour it.
Beat the eggs with the sugar until they are very fluffy. Gradually add the corn oil in a thin stream, while continuing to beat the mixture. Then, gradually add the tahini sauce, continuing to mix everything with the electric beaters on low speed, until it is completely incorporated. At this point, add the flour and hazelnut mixture and briefly work with the beaters on low speed until no traces of flour are visible.
Take 60 g of the batter and add it to the small bowl with the cocoa and milk mixture. Mix well.
Transfer half of the light batter into the loaf pan and level it. Cover with the cocoa batter, spreading it over the entire surface, and finish with the other half of the light batter.
Run a fork through the batter, forming swirls, so that the cocoa part is distributed within the light batter, creating a pattern.
Bake the pound cake at 340 degrees Fahrenheit for about 1 hour. Do the toothpick test.
Remove your tahini and cocoa pound cake from the oven and let it cool completely on a wire rack.
Once cooled, chop the dark chocolate and melt it over a double boiler or in the microwave. Decorate the pound cake with it and serve sliced.
