Vegetarian recipe ideas
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Grease and line the base of a 20cm springform cake tin. Preheat the oven to 180C/350F/gas 4, then place a large pan on a low heat and pour in 125ml water. Dot in 250g of the butter and break in the chocolate. Add the soft light brown sugar, caster sugar and a pinch of salt. Melt over a low heat and whisk until smooth. Remove the pan from the hob and leave to cool for 12-15 minutes before whisking in the eggs, vanilla and ground almonds.
In a large mixing bowl, whisk together the flours, baking powder and bicarbonate of soda. Then slowly pour into the molten chocolate mixture, whisking constantly until you have a smooth batter. Pour the mixture into the cake tin and pop in the oven for 55 minutes. When done, leave in the tin for 10 minutes, then transfer to a cooling rack and leave to cool completely. When cooled, cut off the top if it has peaked a little (keep this to one side for decorating). Slice into 3 equal layers.
Make the buttercream by beating the remaining 300g butter in a freestanding mixer until pale and creamy. Sift in half the icing sugar and beat until smooth, then repeat with the remaining icing sugar. Beat for a further 4 minutes, then add the tahini and 50g of honey, and beat for 1 more minute, until smooth.
To layer your cake, dot a little buttercream on a cake stand and place one of the layers on top. Spoon on a quarter of the buttercream and use a spatula to level it. Drizzle with a little honey, sprinkle over a layer of the smashed sesame snaps and top with the second sponge. Repeat, then top with the final sponge. Finish the cake by covering with the remaining buttercream and rippling in the remaining honey to give a marbled effect.
Sprinkle the remaining sesame snaps around the edge of the cake, along with the black sesame seeds, and crumble over any extra sponge. For an even more opulent finish, dust with a little edible gold dust or leaf.