Dark chocolate sponge with sesame cream cheese icing
Enjoy this fluffy cake with thick, creamy icing, notes of tahini and sprinkled black sesame seeds for added texture
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
180g butter
220g caster sugar
2 tsp baking powder
180g plain flour
30g cocoa powder
80g black sesame seeds, ground
3 eggs, lightly beaten
½ tbsp runny tahini
For the icing:
30g butter
100g of cream cheese
170g icing sugar
10g cocoa powder
1 tsp vanilla essence
2 tbs runny tahini
black sesame seeds to decorate
Method
Preheat the oven to 180°C and grease your bundt tin really well and then coat it in a thin layer of flour. My bunt tin holds about 1.3 litres of water but they may vary slightly in size.
Cream the sugar and butter until very fluffy. Sieve in the flour baking powder and cocoa powder together and fold them in.
Sieve the baking powder, flour and cocoa powder together. Stir in the ground sesame seeds.
Mix the eggs and tahini. Gently add in the egg mixture to the creamed butter and sugar. If it begins to curdle add a spoon of the flour mixture.
Stir the flour mixture into the batter until everything is completely combined. Scoop the cake batter into your tin and bake for 35 minutes or until a skewer comes out clean.
Allow the cake to rest for 10 minutes before attempting to remove it. After the ten minutes place a wire rack on top of the tin then gently flip it over in one swift motion.
Now tap the tin all around and the cake should plop gently onto the wire rack. Let it cool completely on the rack. To make the icing, beat the butter and cheese until light and fluffy. Add the icing sugar, cocoa powder, vanilla and tahini and whip together.
Spread it on the cooled cake and sprinkle with some black sesame seeds.
