Chocolate, Tahini and Honey Cake

This unusual and rich chocolate cake makes a great centerpiece for any celebratory spread. It’s easy to make yet tastes delicious. The addition of runny honey and crunchy sesame snaps in the layers really enhances the texture. The decoration can be kept simple with broken sesame snaps and cake offcuts scattered across the top. In addition, I used a chocolate ganache drip topping, candied orange slices, chocolate-dipped frosted cranberries, and a Schleich moose. The perfect mountain scene for my son’s 5th birthday.

Chocolate, Tahini and Honey Cake Recipe

INGREDIENTS

For the Cake:
250g butter (9oz)
125g chocolate (4.5oz)
185g soft light brown sugar (6.5oz)
75g caster sugar (2.5oz)
Sea salt
5 large eggs
1 tsp good-quality vanilla extract
75g ground almonds(2.5oz)
150g wholemeal self-raising flour (5oz)
100g rye or wholemeal flour (3.5oz)
1 ¼ tsp baking powder
½ tsp bicarbonate of soda (baking soda)

For the Buttercream:
300g butter (10.5oz)
600g icing sugar (1lb 5oz)
4 tbsp tahini
125g runny honey (4.5oz)
2 packets sesame snaps (60g/2oz)
Black sesame seeds to decorate

INSTRUCTIONS

For the Cake:

1. Grease and line a 20cm/8-inch cake tin. Preheat the oven to 180C/350F/gas 4 then place a large pan on low heat and pour in 125ml water. Dot in the butter and break in the chocolate. Add the soft light brown sugar, caster sugar, and a pinch of salt. Melt over a low heat and whisk until smooth. Remove the pan from the heat and leave to cool for 12-15 minutes before whisking in the eggs, vanilla, and ground almonds.
2. In a large mixing bowl, whisk together the flour, baking powder, and bicarbonate of soda (baking soda) then slowly pour into the molten chocolate mixture, whisking constantly until you have a smooth batter. Pour the mixture into the cake tin and pop in the oven for 55 minutes. When done, leave in the tin for 10 minutes, then transfer it to a cooling rack, leaving to cool completely. When cooled, cut off the top if it has peaked a little (keep this to one side for decorating). Slice horizontally into 3 equal layers.

For the Buttercream:

1. Beat the butter in a freestanding mixer until pale and creamy. Sift in half the icing sugar and beat until smooth, then repeat with the remaining icing sugar. Beat for a further 4 minutes, then add the tahini and 50g (2oz) of honey, beating for 1 more minute until smooth.

Layering the Cake:

1. Dot a little buttercream on a cake stand and place one of the layers on top. Spoon on a quarter of the buttercream and use a spatula to level it. Drizzle with a little honey, sprinkle over a layer of the smashed sesame snaps, and top with the second sponge. Repeat, then top with the final sponge. Finish the cake by covering it with the remaining buttercream.

Decoration

Break up the remaining sesame snaps to decorate, along with any extra sponge.

Photograph and recipe adaptation by Ruth Greany. The original recipe from Olive Magazine appears here.

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