Marbled Chocolate-Tahini Cake

Ingredients

• 1.5 cup all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp fine sea salt
• 8 tbsp unsalted butter (Melted and cooled slightly; additional butter may be needed to grease the pan.)
• 1 cup granulated sugar
• 3 large eggs (At room temperature if possible.)
• 0.75 cup tahini (Stir well before measuring.)
• 0.5 cup whole milk
• 4 oz semisweet chocolate (Finely chopped, divided between the batter and glaze.)
• 1 tsp vanilla extract
• 2 tbsp heavy cream (For the glaze.)
• 1 tbsp unsalted butter (For the glaze.)

Steps

1. 1

   Heat the oven to 350°F (180°C). Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang on the long sides to make the cooled cake easy to lift out.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.

3. 3

   Melt the butter and allow it to cool slightly. In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition, then whisk in the tahini, milk, and vanilla until evenly combined.

4. 4

   Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. Do not overmix; the batter should be thick and smooth.

5. 5

   Melt approximately half of the chopped semisweet chocolate gently in the microwave in 20- to 30-second bursts, stirring between bursts, until smooth. Stir the melted chocolate into roughly half of the batter to make the chocolate portion.

6. 6

   Drop alternating spoonfuls of the plain and chocolate batters into the prepared loaf pan. Do not smooth the layers into even bands; allow the batter to fall naturally on top of itself.

7. 7

   Using a butter knife, make one continuous swishy zigzag pass from one side of the pan to the other. Do not over-swirl, or the finished crumb will lose its distinct marbling.

8. 8

   Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, about 75 to 90 minutes. If the top browns too quickly, tent it loosely with foil during the final portion of baking.

9. 9

   Cool the cake in the pan for about 15 minutes. Use the parchment overhang to lift it onto a wire rack and let it cool until only slightly warm.

10. 10

    For the glaze, combine the remaining chopped chocolate, heavy cream, and butter in a microwave-safe bowl. Microwave in short bursts, stirring after each, until smooth and glossy. If needed, let the mixture stand briefly so it thickens to a pourable consistency.

11. 11

    Pour and spread the glaze over the partially cooled loaf. Continue cooling at room temperature for about 1 hour more, or until the glaze is set and the cake is completely cool, approximately 2 hours total cooling time.

12. 12

    Slice the loaf with a sharp knife and serve. For the cleanest slices, allow the glaze to set fully before cutting.

Notes

The source excerpt states that the cake is best eaten the day it is made, but it can be stored at room temperature in an airtight container or wrapped in plastic for up to two days. Applying the glaze about halfway through cooling allows it to set before serving. The quantities and detailed method above are reconstructed because the accessible source excerpt is paywalled and does not display the ingredient list or full instructions.

Nutrition per serving

• dessert
• cake
• loaf cake
• baked
• chocolate
• tahini
• vegetarian
• make-ahead