tahini cake with chocolate

 This cake was quite good.  I adjusted it a lot and it still turned out good.  It rose a lot which surprised me.  I went short on oil because it was the end of the bottle, and a bit more tahini to finish that jar.  I used one large duck egg instead of the egg + yolk, and I used whole wheat flour and dark chocolate.  Next time I would skip the topping and just mix everything in.  Most of it got frozen; not sure it will stay good for long because I cut the sugar so much.  

Ingredients

• 2 tablespoons oil 
• ⅔ cup/170 grams tahini, well-stirred
• 1 large egg
• 1 large egg yolk
• ¾ cup/177 milliliters whole milk
• ¾ cup/150 grams plus 2 tablespoons sugar (I reduced to 1/4 cup + 1 T; no need for sugar on top)
• 1 tablespoon vanilla extract
• 1½ cups/192 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup/115 grams coarsely chopped semisweet chocolate
• ¼ cup sesame seeds, toasted (recipe called for some to be on top but it made it messy) 

Preparation

1. Heat the oven to 350. Line 9-inch square baking pan with parchment, leaving a 2-inch overhang on two sides. 
2. In a large bowl, whisk together the oil and tahini. Add the egg, egg yolk and milk and whisk until completely smooth. Whisk in sugar and the vanilla. 
3. Add the flour, baking powder and salt and fold in with a rubber spatula. Fold in chocolate and sesame seeds. 
4. Transfer the batter to the prepared pan. Bake until the cake is puffed and set and a toothpick inserted into the center comes out almost clean with a few moist crumbs attached, 25 to 30 minutes. Let cool 10 minutes in the pan, then lift the cake out of the pan using the parchment overhang and transfer to a wire rack to cool completely. 
5. To serve, cut the cooled cake into 16 pieces. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw uncovered at room temperature before serving.