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Dense chocolate cake with tahini and halva. Thessaloniki's bold, slightly eastern dessert — rich, intense, and completely original.
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ingredients
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🌾 BATTER
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1 cup all-purpose flour
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½ cup cocoa powder
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1.5 tsp baking powder
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½ tsp salt
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3 eggs
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1 cup sugar
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½ cup tahini
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½ cup olive oil
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½ cup strong coffee
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½ cup Greek yogurt
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🍫 ADD-IN
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100g dark chocolate (70%), roughly chopped
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🍯 TOPPING
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150g plain or marble halva, crumbled
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2 tbsp honey
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Sesame seeds
Thessaloniki
Chocolate Halva Cake
Rich chocolate cake with northern Greek halva.
Dense chocolate cake with tahini and halva. Thessaloniki's bold, slightly eastern dessert — rich, intense, and completely original.
Ingredients
🌾 BATTER
— 1 cup all-purpose flour
— ½ cup cocoa powder
— 1.5 tsp baking powder
— ½ tsp salt
— 3 eggs
— 1 cup sugar
— ½ cup tahini
— ½ cup olive oil
— ½ cup strong coffee
— ½ cup Greek yogurt
— 🍫 ADD-IN
— 100g dark chocolate (70%), roughly chopped
🍯 TOPPING
— 150g plain or marble halva, crumbled
— 2 tbsp honey
— Sesame seeds
Prep
🍳 EQUIPMENT
— 23cm round cake tin, greased and lined.
🔥 OVEN
— Preheat oven to 350°F.
Method
STEP 1 — WET
— Whisk eggs and sugar until pale.
— Add tahini, olive oil, coffee, and yogurt.
— Whisk until smooth.
STEP 2 — DRY
— Sift together flour, cocoa, baking powder, and salt.
— Fold into wet ingredients.
— Fold in chopped chocolate.
STEP 3 — BAKE
— Pour into prepared tin.
— Scatter crumbled halva over the top.
— Drizzle with honey.
— Scatter sesame seeds.
— Bake at 350°F for 35–40 minutes.
— You're looking for:
— Skewer comes out with moist crumbs — not wet batter
— Halva topping golden
— Center slightly sunken — this is correct for this dense cake
STEP 4 — COOL
— Cool in the tin 20 minutes.
— Turn out and cool completely.
— Drizzle with a little more honey before serving.
Chef's Note: This cake is dense and fudgy by design. A skewer with moist crumbs means it's done. Don't overbake waiting for a clean skewer.