I don’t read enough food magazines. When I went to the states earlier in the year I bought a copy of Olive Magazine for the flight. it had a couple of recipes in it which jumped out and, after I got back, I gave some a go. One of these was this particular recipe. It’s one from the Boy Who Bakes and is indulgent on many different levels. If you’re not a fan of sesame then you’re going to have to stop now, because there’s sesame in every single aspect of it, from the cake itself through to the glaze and the brittle, which also makes it a mouthful to say; Tahini & Chocolate Cake with Tahini Frosting and Sesame Brittle may not roll off the tongue, but boy does it taste good.

I mess up when I bake quite often, and I actually had to re-bake the entire bundt cake because I messed up when getting the first out of the tin. It was half way out when part of it stuck, causing the whole cake to break in half. I still ate it, but man is that annoying when you wanted it for photos. I’ll be honest, I have kitchen mishaps most weeks. The secret life of a food blogger involves a lot of less than pretty food that tastes good but didn’t make it into photos.

Tahini Chocolate Bundt With Tahini Frosting & Sesame Brittle

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: The Bearded Baker

Serves: 1 Cake

Ingredients

• **For the cake**
• 350g light brown sugar
• 250g plain flour
• 75g cocoa powder (and extra for dusting)
• 2 tsp bicarb of soda
• 1 tsp baking powder
• 2 eggs
• 250ml buttermilk
• 250ml strong coffee (I used instant)
• 100ml vegetable oil
• 75g tahini
• **For the Sesame Brittle**
• 100g caster sugar
• 50g sesame seeds
• **For the Brown Sugar Tahini Glaze**
• 190g icing sugar
• 60ml milk
• 75g tahini
• 1 tsp vanilla extract

Instructions

1. Pre-heat your oven to 180°C(160°C fan assisted). Grease a large bundt tin, I use spray oil, making sure you have good coverage. Lightly dust this with cocoa powder, knock out any excess.
2. Mix together the dry ingredients; sugar, flour, cocoa powder, bicarb and baking powder in a large bowl. Whisk out any large lumps.
3. In a separate large bowl whisk together the eggs, buttermilk, coffee, oil, tahini and vanilla extract.
4. Make a well in the dry mixture and pour in the wet.
5. Whisk together until you've got a smooth, lump free, batter. Keep it brief though, you don't want to overmix.
6. Pour into the prepared tin and place in the center of the pre-heated oven on a baking tray.
7. Bake for 45-50 minutes. A skewer inserted into the middle of the cake should come out clean.
8. Allow to cool in the tin for about 10 minutes before turning out onto a wire rack.
9. While it's cooling, move on to the brittle.
10. Line a baking tray with grease proof paper and place the sugar in a small pan over a medium heat.
11. Heat until melted, and keep going until it's caramelised and darkened.
12. Add in the sesame seeds and quickly stir.
13. Pour out onto the prepared baking sheet and spread with a rubber spatular until it's thin.
14. Leave to set, this will take at least 10 minutes. Break into shards.
15. For the glaze, simply beat all of the ingredients together until smooth. If it's a little runny then add a bit more icing sugar.
16. Pour evenly over the cake, making sure there's a good spread as it runs down.
17. Cover with shards of the brittle and serve.

3.5.3226