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Mini Chocolate & Tahini Bundt Cakes

5 from 1 vote
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Ingredients

  • 350 g brown sugar
  • 250 g flour sifted
  • 75 g cocoa powder sifted
  • 2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 250 ml buttermilk
  • 250 ml warm strong coffee
  • 100 ml oil
  • 75 g tahini
  • 2 teaspoon vanilla essence

For the glaze:

  • 200 g icing sugar sifted
  • 1 tablespoon milk more if a more runny consistency is desired
  • 2 tablespoon tahini
  • 1 tsp vanilla essence
  • toasted sesame seeds for topping

Instructions 

  • Preheat oven to 180ºC and spray your Le Creuset mini bundt cake tin with non-stick spray.
  • Whisk together all the dry ingredients for the cake.
  • In a separate bowl, combine all the wet ingredients.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Pour the batter into you Le Creuset mini bundt cake tin.
  • Bake for 12-15 minutes then allow to cool slightly.
  • To make the glaze simply whisk all the ingredients together.
  • Serve each bundt cake with a drizzle of glaze and top with toasted sesame seeds
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