Chocolate Dessert

Chocolate and halva cake with tahini chocolate frosting

Name: Chocolate and halva cake with tahini chocolate frosting recipe
Yield: 12
Ingredients: 300g dark (70%) chocolate, chopped; 300g unsalted butter, chopped, softened; 500g sour cream, at room temperature; 1 1/3 cups (200g) self-raising flour, sifted; 1 1/3 cups (200g) plain flour, sifted; 5 eggs, at room temperature, lightly beaten; 300g caster sugar; 200g chocolate halva, crumbled, plus extra to serve (from gourmet food shops); 150g unsalted butter, softened; 2 cups (240g) pure icing sugar, sifted; 100g tahini; 2 tsp vanilla bean paste; 20g good-quality dark cocoa

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by Phoebe Wood

Mar 22, 2021

Crowned with tahini chocolate frosting, this creation will lure you in.

300g dark (70%) chocolate, chopped
300g unsalted butter, chopped, softened
500g sour cream, at room temperature
1 1/3 cups (200g) self-raising flour, sifted
1 1/3 cups (200g) plain flour, sifted
5 eggs, at room temperature, lightly beaten
300g caster sugar
200g chocolate halva, crumbled, plus extra to serve (from gourmet food shops)

Tahini chocolate frosting

150g unsalted butter, softened
2 cups (240g) pure icing sugar, sifted
100g tahini
2 tsp vanilla bean paste
20g good-quality dark cocoa

Method

1.

Preheat oven to 160°C. Grease a 25cm round cake pan and line base and side with baking paper.
2.

Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth. Cool for 10 minutes.
3.

Place remaining ingredients, apart from the halva, in a large bowl. Add cooled chocolate mixture and, using a large whisk or spatula, mix until smooth. Fold through halva. Pour into prepared pan and bake for 1 hour until edges are set (the centre will still be wobbly) then loosely cover with foil and bake for a further 1 hour 20 minutes or until a skewer inserted in the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert on a wire rack to cool completely.
4.

For the frosting, beat butter, sugar and tahini together until pale and fluffy. Beat in vanilla and cocoa. Spread over cooled cake and scatter with extra halva, to serve.