If you’re looking for an easy and quick coffee and chocolate cake – you just found one! You will only need one bowl and a whisk in order to prepare it. This cake combines chocolate, coffee and tahini, and is soft, fragrant and so yummy.
It’s a delicious combination of flavors that’s irresistible and so easy to make. This coffee and chocolate cake also has tahini inside which gives it some-what an oriental scent and flavor. You’re gonna love it!
Photo: Natalie Levin
Tahini, Coffee and Chocolate Cake
Ingredients:
- 50 grams dark chocolate (chopped)
- 60 ml. (1/4 cup) milk (or soy milk)
- 2 large eggs
- 200 grams (1 cup) sugar
- 100 grams (1/2 cup) vegetable oil
- Pinch of salt
- 30 ml. (2 tbsp.) espresso
- 175 grams (1 1/4 cups) all-purpose flour
- 7 grams (1 1/2 tsp.) baking powder
- 100 grams coarsely chopped dark chocolate
- 100 grams halva ((tahini treat), crushed)
- Preheat oven to 170c degrees and grease a loaf pan.
- In a small bowl put milk and chopped chocolate and melt in the microwave, until the chocolate melts and mixture is warm and smooth.
- In a separate bowl beat eggs, sugar, oil, salt and espresso until blended.
- Add the melted chocolate mixture and beat well until smooth.
- Sift in flour and baking powder and fold until almost incorporated.
- Add chopped chocolate and crushed halva and fold until incorporated.
- Transfer the batter into the pan and bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out with moist crumbs.
- Cool completely and serve.
- Nondairy version: use soy milk or coconut milk instead of milk.
- Keep the cake in the refrigerator, tightly covered, for up to 5-6 days.
- Serve the cake warm or at room temperature, but not cold from the refrigerator.
- Instead of espresso you can use 1 teaspoon instant coffee and 3-4 tablespoons of boiling water.