Chocolate Halva Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease parchment and flour lightly or dust with cocoa powder.

In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a large bowl or stand mixer bowl, whisk together sugar and eggs until combined. Add milk, oil, and vanilla and whisk until smooth and slightly aerated (about 30 seconds by hand or 20 seconds with mixer on low).

Fold the dry ingredients into the wet in two additions, mixing gently until just combined. Do not overmix; a few small streaks are fine.

Divide batter evenly between the prepared pans (about 1 to 1 1/4 cups batter per pan depending on exact pan depth). Smooth tops and bake until a toothpick inserted into center comes out with a few moist crumbs, about 18–22 minutes.

Remove from oven and let cakes cool in pans 10 minutes, then run a knife around edges and invert onto a cooling rack. Peel off parchment and cool completely. If desired, slice each round horizontally to make four thinner layers (optional).

Place chopped dark chocolate in a medium heatproof bowl.

In a small saucepan, heat 3/4 cup heavy cream until it just begins to steam and small bubbles form at the edge (do not boil). Pour hot cream over the chopped chocolate and let sit 1 minute, then stir gently until a smooth ganache forms. Stir in 1/2 tsp vanilla and 1/8 tsp salt. Let ganache cool to room temperature (15–20 minutes) but remain pourable.

Meanwhile, chill the bowl and whisk attachment you'll use to whip the 1.5 cups cold heavy cream for several minutes in the freezer—cold cream whips better.

Whip the cold heavy cream with 2 tablespoons sugar to soft peaks. Fold one-third of the whipped cream into the cooled ganache to lighten it, then gently fold in the remaining whipped cream in two additions until smooth and homogenous. Take care not to deflate; you want a mousse that holds shape.

Place mousse in the refrigerator to firm slightly while you prepare the halva and syrup, about 15–20 minutes.

Crumble the tahini halva into a bowl. For a smoother halva spread, briefly pulse half the halva in a food processor with 2 tablespoons powdered sugar and 1/2 teaspoon orange blossom water or zest until it becomes a crumbly-paste. Mix that processed portion back with the remaining crumbled halva so you have a mix of paste and larger flakes—this gives both spreadability and texture.

Toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 2–3 minutes; watch carefully to avoid burning. Cool.

Prepare the syrup: in a small saucepan combine 1/2 cup water with 2 tablespoons sugar (and 2 tablespoons espresso or coffee if using). Heat just until sugar dissolves, then cool to room temperature.

If your cakes were not split, slice each cake horizontally to make 2 even layers each so you have 4 layers total. Place the first cake layer on a cake stand or serving plate.

Brush the top of the cake layer lightly with the cooled syrup (about 1–2 tablespoons). Spoon or spread about 3/4 cup chocolate mousse over the layer, smoothing to the edges.

Spread a thin, even layer (about 3/4 cup) of the halva mixture over the mousse. Press lightly so it adheres but keep some texture—do not overcompress.

Top with the next cake layer and repeat: brush with syrup (1–2 tablespoons), mousse (about 3/4 cup), and halva (about 3/4 cup). Finish with the final cake layer.

Use remaining mousse to frost the top and sides of the stacked cake if you prefer a fully frosted look (reserve ~1/2–3/4 cup). Smooth with an offset spatula or create rustic swirls.

Garnish the top with remaining crumbled halva and toasted sesame seeds, and dust lightly with 1 tablespoon cocoa powder if desired.

Chill the assembled cake at least 2 hours (preferably 4) to allow mousse and halva layers to set and flavors to meld. Return to room temperature 20–30 minutes before serving for easier slicing.