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Tahini and Chocolate Chunk Cake

tahinichocolatecakedessertvegetarianeasybaking
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Ingredients

  • 2 tablespoons vegetable or canola oil, plus more for the pan
  • ⅔ cup/170 grams tahini, well-stirred
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup/177 milliliters whole milk
  • ¾ cup/150 grams plus 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1½ cups/192 grams all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt (such as Diamond Crystal)
  • 1 cup/115 grams coarsely chopped semisweet chocolate
  • ¼ cup/30 grams plus 1 tablespoon sesame seeds, toasted (see Tip)

Instructions

  1. Heat the oven to 350. Oil a 9-inch square baking pan and line it with parchment, leaving a 2-inch overhang on two sides.
  2. In a large bowl, whisk together the oil and tahini. Add the egg, egg yolk and milk and whisk until completely smooth. Whisk in ¾ cup sugar and the vanilla.
  3. Add the flour, baking powder and salt and fold in with a rubber spatula. Reserve about 2 tablespoons of the chocolate and add the remainder to the batter. Fold in 1 tablespoon sesame seeds.
  4. Transfer the batter to the prepared pan. Sprinkle the reserved chocolate, the remaining ¼ cup sesame seeds and remaining 2 tablespoons sugar evenly over the top. Bake until the cake is puffed and set and a toothpick inserted into the center comes out almost clean with a few moist crumbs attached, 25 to 30 minutes. Let cool 10 minutes in the pan, then lift the cake out of the pan using the parchment overhang and transfer to a wire rack to cool completely.
  5. To serve, cut the cooled cake into 16 pieces. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw uncovered at room temperature before serving.

Recipe Notes

Toast sesame seeds in a light-colored pan on medium-high, tossing frequently, until golden brown, 8 to 10 minutes. Use semisweet chocolate; darker chocolate may be too sour.

Reader Comments

Users suggest the cake has a nutty, Reese's-like flavor profile. Several users successfully modified the recipe for gluten-free diets (using GF blends or almond flour), experimented with different sugar amounts, and noted that the sesame seed topping provides excellent texture.