Chocolate and coffee cake with milk, with tahini glaze

The fluffy moist chocolate cake with the addition of coffee takes on an even more interesting taste when it is topped with a frosting in which the sugary sweetness is wrapped around the flavor notes of sesame seeds, revealed by the addition of a generous pinch of salt.

Ingredients

• For test:
• Milk - 150 ml
• Butter - 40 g
• Egg - 1 pc.
• Sugar - 150 g
• Flour - 140 g
• Baking powder - 1 teaspoon
• Baking soda - 0.5 tsp
• 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 - 4 tbsp. spoons
• Refined vegetable oil - 1-2 tbsp. spoons
• Powdered sugar - 110 g
• Milk - 1-2 tbsp. spoons
• Vanilla sugar - 1 teaspoon
• Salt - 1 pinch

Directions

1. Prepare the ingredients.
2. Sift flour (a little more than a glass with a capacity of 200 ml).
3. Pour boiling water over coffee and let it brew (you need to add hot strong coffee to the dough).
4. Turn on the oven immediately and preheat to 180 degrees.
5. Melt butter and let cool slightly.
6. In a deep bowl, mix the sifted flour, sugar, baking powder, salt, baking soda, vanilla sugar and cocoa powder.
7. In a smaller bowl, combine milk and egg.
8. Whisk them lightly.
9. Add the melted and slightly cooled butter to the egg-milk mixture. Stir.
10. Pour liquid ingredients into a bowl with dry ingredients. Stir with a whisk.
11. Pour hot strong coffee into the dough.
12. Stir until smooth.
13. The dough turns out to be quite liquid, a thick stream flows down from the spatula.
14. Line a cookie sheet with parchment paper.
15. Pour the dough into the mold.
16. Bake the chocolate cake in a preheated oven at 180 degrees for 40 minutes until done. Check for doneness with a toothpick - after piercing the cake, it should come out of the dough dry and clean.
17. While the cake is baking, prepare the ingredients for the tahini (sesame) glaze.
18. You can use store-bought tahini (sesame paste) or you can make your own. It will take 3 tbsp. tahini spoons.
19. For sesame paste, I decided to take white and black sesame seeds in equal proportions, and the color of the glaze turned out to be graphite. If you want the glaze to be white or black - take, respectively, only white or only black sesame seeds.
20. Combine in a small container (bowl of a blender or coffee grinder) sesame seeds and 1 tbsp. a spoonful of vegetable oil.
21. Grind and bring the sesame seeds with a blender until smooth.
22. If the sesame seeds are too dry and crumbly, add oil (you need a thick, slightly runny paste).
23. In a deep bowl, combine sesame paste, powdered sugar and salt. Add milk as needed and mix with a spatula until the consistency of thick sour cream is reached.
24. Sesame glaze holds well on a spoon.
25. Remove the slightly cooled cake from the mold and cool completely on a wire rack.
26. Spread a thick layer of frosting over the completely cooled cake.
27. Leave the cake for 1 hour for the frosting to set.
28. Chocolate cake with tahini icing is ready.
29. Bon appetit!