Chocolate-Coffee Cake with Milk, Tahini Glaze
by Editorial Staff
Loose moist chocolate cake with added coffee gets an even more interesting taste when covered with a frosting on top, in which sugar sweetness is enveloped in sesame flavor notes, revealed by the addition of a generous pinch of salt. And if you use black sesame with white, then your guests will also be intrigued by the unusual color of the glaze. 🙂
Cooking: 30 minutes
Servings: 8
Ingredients
For the dough:
- Milk – 150 ml
- Butter – 40 g
- Egg – 1 pc.
- Sugar – 150 g
- Flour – 140 g
- Baking powder – 1 teaspoon
- Baking soda – 0.5 teaspoon
- Cocoa powder – 30 g
- Ground coffee – 1 teaspoon
- Water (boiling water) – 80-100 ml
- Salt – 1 pinch
- Vanilla sugar – 1 teaspoon
For glaze:
- Fried sesame seeds – 4 tablespoon
- Refined vegetable oil – 1-2 tablespoon
- Powdered sugar – 110 g
- Milk – 1-2 tablespoon
- Vanilla sugar – 1 teaspoon
- Salt – 1 pinch
Instructions
- Prepare your ingredients. Sift flour (a little more than a glass with a capacity of 200 ml). Pour boiling water over the coffee and let it brew (you need to add hot strong coffee to the dough).
Turn on the oven immediately and preheat to 180 degrees. Melt the butter and let cool slightly.
In a deep bowl, combine the sifted flour, sugar, baking powder, salt, baking soda, vanilla sugar, and cocoa powder. - Combine milk and egg in a smaller bowl. Whisk them lightly. Add melted and already slightly cooled butter to the egg and milk mixture. Stir. Pour liquid ingredients into a bowl to dry. Stir with a whisk. Pour hot strong coffee into the dough. Stir until smooth. The dough turns out to be quite liquid, from the scapula it flows down in a thick stream.
- Line a baking dish with parchment paper. Pour the dough into a mold. Bake the chocolate cake in an oven preheated to 180 degrees for 40 minutes – until tender. Check readiness with a toothpick – after piercing the cake, it should come out of the dough dry and clean.
- While the muffin is baking, prepare the tahini (sesame) icing ingredients.
You can use store-bought tahini (sesame paste), or you can make it yourself. It will take 3 tbsp of tahini. For sesame paste, take white and black sesame in equal proportions, and the color of the glaze ended up being graphite. If you want the glaze to be white or black – take, respectively, only white or only black sesame seeds. - Combine sesame seeds and 1 tablespoon. In a small container (bowl of blender or coffee grinder). a spoonful of vegetable oil. Grind and bring the sesame seeds with a blender until smooth.
If the sesame is too dry and crumbly, add oils (you need a thick, slightly flowing paste). Combine sesame paste, icing sugar, and salt in a deep bowl. Add milk as needed and stir with a spatula until it becomes thick sour cream. Sesame glaze adheres well to a spoon. - Remove the finished, slightly cooled cake from the mold and cool completely on the wire rack. On a completely cooled cake, apply a thick layer of icing. Leave the cake to set for 1 hour.
- Chocolate cake with tahini icing is ready.
Loose moist crumb and salty-sweet, with sesame aroma and taste, glaze that adheres perfectly to the surface of the cake and gives it not only an exquisite taste but also an original color shade – a great treat!
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