Denise says:

  • This is a cake with a chocolate and tahini swirl inside decorated with spikes of sesame snaps.  An impressive cake that could also work well as a birthday cake.
  • Preparation Time: 20 minutes plus 20 minutes cooling
  • Cooking Time: 50 minutes
  • Makes: 1 loaf cake


  • For the Chocolate Swirl
  • 100g butter / non dairy margarine
  • 100g dark chocolate – chopped
  • 100g golden caster sugar
  • 50ml yoghurt/ non dairy plain yoghurt
  • 1 egg
  • 100g SR flour
  • 1 tablespoon cocoa powder
  • For the Sesame Swirl
  • 125g SR flour
  • 75g Tahini
  • ½ teaspoon baking powder
  • 1 tablespoon strong black coffee powder plus 75ml hot water
  • 75g golden caster sugar
  • Pinch dried cinnamon
  • 1 tablespoon milk / plant based milk
  • For the Topping
  • 100ml double cream / non dairy thick cream
  • 20g butter/ non dairy margarine
  • 100g dark chocolate – chopped
  • 2 x 30g packets sesame snaps


  1. Preheat the oven to 160C fan/350F/ Gas mark 4.  Line a loaf tin with baking parchment paper.
  2. First make the chocolate cake mixture. Put the butter and chocolate in a large heatproof bowl set over a saucepan of simmering water, stirring occasionally.
  3. Put all the other ingredients into a large mixing bowl and when the chocolate and butter have melted, pour over and mix with an electric whisk until smooth and well combined.  Set aside.  Rinse the beaters.
  4.  In another bowl, add all the sesame swirl ingredients, then combine well with an electric whisk until smooth.
  5. Alternating with tablespoons of each mixture add to the prepared cake tin. Level the top, then swirl a skewer through the mixture to create a marbled effect.
  6. Bake for 45-50 minutes or until a skewer inserted comes out clean.  Leave to cool completely on a wire rack while you make the topping.
  7. Heat the cream and butter together gently in a small saucepan until just simmering.  Remove and stir in the chocolate and mix until smooth.  Place in the fridge for 20 minutes to firm up.
  8. Using a knife cover the cake with the chocolate icing.
  9. Cut the sesame snaps into shards and arrange on top scattering over any crumbs, then serve.