A moist vegan chocolate cake with a refreshing surprise- an amazing tahini ganache. The perfect dessert for every birthday or an occasional weekend treat.
22 cm high baking pan/ 24 cm low baking pan
210 grams self-raising flour
¼ teaspoon salt
½ cup cocoa
250 grams sugar
250 milliliters milk (for a vegan cake: soy milk)
2 teaspoons vanilla extract
½ cup vegetable oil
200 grams dark chocolate
A pinch of salt
1 tablespoon honey
½ teaspoon vanilla extract
150 grams fine “Baracke” tahini
1.Preheat oven to 180 degrees.
2.Sift self-raising flour to a bowl, add salt and cocoa and mix well.
3.Mix together eggs, sugar, milk and vanilla extract while sprinkling vegetable oil in a stand mixer or whisk.
4.When the batter is smooth, add slowly the flour until the batter is completly smooth.
5.Pour the batter to an oiled baking pan and bake for 30-35 minutes until the cake stabilizes. You may 6.stick a toothpick in and make sure it comes out a bit moist.
1.Cook 200 grams of dark chocolate with salt and vanilla extract on the top of double boiler.
2.When chocolate starts melting start mixing with a whisk.
3.Remove from stove, add some tahini and continue mixing.
4.Heat again on stove, keep mixing until fully melted.
5.Remove from stove, add the rest of tahini until you get a creamy, smooth, delicious ganache.