TIL ( Tahini ) Chocolate Cake

 

Makes one 2 layer 6-inch cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 whole wheat pastry flour

1/4 cup cacao powder or unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/2 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained

1/4 cup Til ( TAHINI )

2 tsp pure vanilla extract

2 cups filtered water

2 Tbsp apple cider vinegar

 

 

Frosting:

 

1 1/4 cups til

1/2 cup maple syrup

1/4 cup filtered water (or as needed)

3/4 cup cacao powder

1/4 tsp sea salt

 

 

Sesame Brittle (optional):

 

1/2 cup maple sugar (or granulated sugar)

1/3 cup sesame seeds

 

 

Directions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

 

In a sizable basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.

 

In a blender, combine the dates, water, til, and vanilla extract; blend until smooth. Whisk the blended mixture into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

 

After filling the prepared pans with cake batter, bake them.

 

Bake for about 30 minutes, or until cakes are set and a toothpick inserted in the centre comes out virtually clean.

 

Take out of the oven, allow to cool fully, then remove the moulds and place them onto two plates, cover, and store.

 

To create a spreadable but not runny consistency, combine oil, maple syrup, 2 Tbsp water, cacao powder, and sea salt in a high-speed blender or food processor. Blend until completely smooth, adding the remaining 2 Tbsp water if necessary.

 

Note that til varies in texture and consistency, so start with half the water and add more if necessary.  As an added bonus, you can thicken the frosting by adding extra cocoa powder if you accidentally use too much water.

 

To assemble, put one layer of cake on a platter and cover with roughly half a cup of frosting.  Spread the remaining frosting over the top and down the sides of the cake after placing the second cake layer on top of the first.  While preparing the brittle, place the cake in the refrigerator.

 

To prepare the brittle, melt the sugar in a nonstick skillet over medium heat until totally smooth, about 5 minutes. Stir in the sesame seeds until thoroughly combined, then pour onto a sheet of foil or parchment and cool completely.  After it cools, split it into pieces and use them to decorate the cake's top.

Have fun!

 

Bob's Red Mill all-purpose baking flour works well for making gluten-free cakes, and I've used it successfully in my own cakes.

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