Dark chocolate and baharat ganache cake

Arabic 40 Mins Prep · 15 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line 2 x 20cm springform cake tins with parchment paper.
2. Chop 200g of dark chocolate and place in a bowl.
3. In a large saucepan, bring the water and 2 teaspoons of baharat to a boil, then add the oil and sugar. Stir until the sugar is dissolved and then pour it over the chopped chocolate. Stir until smooth. Allow to cool slightly.
4. Whisk the eggs lightly, then stir into the chocolate mixture.
5. Combine the cocoa powder, baking powder, ½ teaspoon of salt and bicarbonate of soda and fold them into the mixture. Allow the mixture to stand, covered, for 1 hour.
6. Pour the batter into the tins and bake for 40-45 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the tins for 15 minutes, then unmould and allow to cool completely. Level off the cakes using a sharp bread knife.
7. To make the ganache, chop 340g of chocolate and place it along with the cream in a metal bowl. Place it over a pot of barely simmering water. Stir the chocolate and cream gentle every now and then until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the tahini, sour cream, ½ tsp of baharat and a pinch of salt. Allow the mixture to cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to kickstart the setting process, then allow it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
8. Place one cake on a serving plate. Spread a generous layer of the ganache over the top of the cake. Place the second cake on top and spread the remaining ganache over the surface.
9. Allow the chocolate cake to chill for at least 2 hours, or until ready to serve.

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