Wednesday, June 22, 2016

{Gluten-Free} Black Tahini-Chocolate Bundt with Ganache #PeoplehoodoftheTravelingSwirlyPan

My time with Dorothy (she's a bundt pan) and Toto (he's a journal) - for the Peoplehood of the Traveling Swirly Pan - is drawing to a close. I'm hoping to squeeze in one more adventure before I need to wrap them up and send them off to the next baker.

You can read more about the Peoplehood of the Traveling Swirly Pan and see my first recipe with Dorothy (herewhen I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd...and my third recipe (here) when I made a Gluten-free Hot Milk-Matcha Bundt with Chocolate Silk Sauce.

I can count. Really. My second adventure was a complete and total flop. So, I didn't share that recipe on the blog or with the #PeoplehoodoftheTravelingSwirlyPan. Flops are how you know you're stretching your culinary competence, right? While they aren't a success, they are necessary to becoming a better cook!

I decided that I would make a chocolate cake for my fourth Dorothy attempt - but not just any chocolate cake. Of course I needed to shake things up and decided to add some black tahini to the cake.

Tahini adds something decidedly savory to the cake which makes my savory-loving palate happy. But, to make the other members of my household happy, I slathered it all with chocolate ganache.


  • 1-1/4 C butter, plus some for greasing
  • unsweetened cocoa powder for dusting pan
  • 1/4 C unsulphered molasses
  • 1/4 C black tahini
  • 1/4 C tahini
  • 1/4 C cold coffee
  • 1 C organic granulated sugar
  • 1-1/2 C rice flour
  • 1 C buckwheat flour
  • 1 C ground almonds
  • 1 T baking powder
  • 1 C sour cream
  • 2 eggs
  • 3 oz dark chocolate, chunks
  • 1/2 C organic heavy cream
  • 2 T organic granulated sugar
  • 1 T butter


Preheat the oven to 350 degree F. Butter bundt pan and dust the pan with unsweetened cocoa powder to prevent sticking.

Melt the butter. In  large mixing bowl, whisk together molasses, tahini, black tahini, sugar, cold coffee, eggs, and sour cream. Pour in the melted butter and stir until well-combined. Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan.

Bake for 1 hour or till a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack. Let cool for another 10 to 15 minutes.

Place everything except for the cream in a mixing bowl. In a small saucepan, heat the cream until small bubbles form around the edge of the pan. Pour the cream into the mixing bowl, making sure that the chocolate is completely submerged. Let sit for 3 minutes. Whisk till smooth.

Divide ganache in half and place 1 bowl of ganache in the freezer for a quick chill. Let the other bowl sit at room temperature to keep it at sauce-consistency.

Once cool, spoon cooled ganache into the swirls. To serve, drizzle liquid ganache onto your serving plates. Place slices of cake on top of the drizzle. Enjoy!

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1 comment:

  1. You had me at chocolate cake! ; ) I'm not sure about the tahini part since I've never had it.


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