Description
This Tahini Marble Cake is a moist and flavorful chocolate tahini loaf that combines the nuttiness of tahini with a rich chocolate swirl. The cake features a tender vanilla base marbled with a silky cocoa batter and topped with a luscious tahini chocolate ganache, making it an elegant yet simple dessert perfect for any occasion.
Ingredients
Scale
Cake Batter
- ⅓ cup tahini
- ⅓ cup light olive oil
- 1 cup sugar
- 2 pinches salt
- 4 large eggs (room temperature)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons vanilla sugar or vanilla extract
- 2 tablespoons milk (room temperature)
Chocolate Marbling Batter
- 1½ tablespoons cocoa powder
- 1½ tablespoons sugar
- 2½ tablespoons warm milk
Tahini Chocolate Ganache
- 2 ounces semi sweet chocolate (chopped)
- 2 tablespoons tahini (plus 2 teaspoons for drizzle)
- 2 teaspoons honey
Instructions
- Preheat Oven: Preheat your oven to 350 ºF (175 ºC) to prepare for baking the cake.
- Prepare Pan: Grease an 8½ x 4½ inch loaf pan thoroughly and line the bottom with parchment paper. If desired, line the sides with parchment as well to ensure easy removal of the cake.
- Cream Tahini and Oil: Using a hand mixer, whisk together the tahini and light olive oil until well combined. Add the sugar and salt and beat the mixture until fluffy and light in texture.
- Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition to maintain the fluffy consistency.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and vanilla sugar (or extract) and gently fold these into the wet mixture, careful not to overmix.
- Add Milk: Add just enough milk to achieve a batter with a slow dropping consistency and gently whisk it in. Avoid overmixing to keep the cake tender.
- Prepare Chocolate Batter: Mix the cocoa powder, sugar, and warm milk into a smooth paste. Let it rest for a few minutes before stirring it into one-third of the vanilla cake batter to form the chocolate marbling batter.
- Layer Batter: Pour half of the plain vanilla batter into the prepared loaf pan. Add dollops of the chocolate batter on top, then layer the remaining vanilla batter over it. Finally, spoon the remaining chocolate batter on top.
- Create Marble Effect: Using a butter knife, gently swirl through the layers to create a marbled pattern without over-blending the batters.
- Bake Cake: Place the pan on the center rack of the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick or cake tester; it should come out clean with a few moist crumbs but not wet batter.
- Cool Cake: Remove the cake from the oven and allow it to rest in the pan for a few minutes. Then invert the cake onto a cooling rack and let it cool completely.
- Melt Chocolate: Melt the chopped semi-sweet chocolate in a microwave-safe bowl in 30-second intervals followed by 15-second increments, stirring between, or melt gently over a double boiler until smooth.
- Make Ganache: Stir in 4 teaspoons of tahini and honey into the melted chocolate until you achieve a smooth and consistent ganache.
- Ice the Cake: Pour the tahini chocolate ganache evenly over the cooled cake, spreading it smoothly.
- Decorate: Drizzle 2 teaspoons of tahini over the ganache and swirl gently with a knife to create a decorative pattern.
Notes
- Ensure eggs and milk are at room temperature for better batter consistency.
- Do not overmix the batter to keep the cake light and tender.
- Use parchment paper to prevent sticking and make cake removal easier.
- The ganache can be adjusted to taste by adding more or less tahini and honey.
- Let the cake cool completely before icing to prevent the ganache from melting.
- For a dairy-free option, use a plant-based milk instead of regular milk.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Tahini cake, Marble cake, Chocolate tahini cake, Loaf cake, Middle Eastern dessert, Moist chocolate cake, Tahini dessert
