Chocolate Fudge & Tahini Cake

[
  {
    "@context": "https://schema.org",
    "@graph": [
      {
        "@type": "WebPage",
        "@id": "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/",
        "url": "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/",
        "name": "Chocolate Fudge & Tahini Cake",
        "isPartOf": {
          "@id": "https://www.101cookbooks.com/#website"
        },
        "primaryImageOfPage": {
          "@id": "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/#primaryimage"
        },
        "image": {
          "@id": "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/#primaryimage"
        },
        "thumbnailUrl": "https://images.101cookbooks.com/CHOCOLATE-FUDGE-TAHINI-CAKE-1.jpg?w=620&auto=format",
        "datePublished": "2020-07-10T23:36:43+00:00",
        "dateModified": "2020-07-16T15:02:04+00:00",
        "author": {
          "@id": "https://www.101cookbooks.com/#/schema/person/960be8398a65117bb5157dc3e08d23f3"
        },
        "description": "A 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake from The New Way To Cake. It's everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn't know I needed in my life until now.",
        "breadcrumb": {
          "@id": "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/#breadcrumb"
        },
        "inLanguage": "en-US",
        "potentialAction": [
          {
            "@type": "ReadAction",
            "target": [
              "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/"
            ]
          }
        ]
      },
      {
        "@type": "ImageObject",
        "inLanguage": "en-US",
        "@id": "https://www.101cookbooks.com/chocolate-fudge-tahini-cake/#primaryimage",
        "url": "https://images.101cookbooks.com/CHOCOLATE-FUDGE-TAHINI-CAKE-1.jpg?w=620&auto=format",
        "contentUrl": "https://images.101cookbooks.com/CHOCOLATE-FUDGE-TAHINI-CAKE-1.jpg?w=620&auto=format"
      },
      {
        "@type": "WebSite",
        "@id": "https://www.101cookbooks.com/#website",
        "url": "https://www.101cookbooks.com/",
        "name": "101 Cookbooks",
        "description": "When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.",
        "potentialAction": [
          {
            "@type": "SearchAction",
            "target": {
              "@type": "EntryPoint",
              "urlTemplate": "https://www.101cookbooks.com/?s={search_term_string}"
            },
            "query-input": {
              "@type": "PropertyValueSpecification",
              "valueRequired": true,
              "valueName": "search_term_string"
            }
          }
        ],
        "inLanguage": "en-US"
      },
      {
        "@type": "Person",
        "@id": "https://www.101cookbooks.com/#/schema/person/960be8398a65117bb5157dc3e08d23f3",
        "name": "Heidi Swanson",
        "sameAs": [
          "https://www.101cookbooks.com",
          "101cookbooks",
          "https://x.com/101cookbooks"
        ]
      }
    ]
  },
  {
    "@context": "http://schema.org/",
    "@type": "Recipe",
    "name": "Chocolate Fudge & Tahini Cake",
    "author": {
      "@type": "Person",
      "name": "Heidi Swanson"
    },
    "description": "A 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake from The New Way To Cake. It's everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn't know I needed in my life until now.",
    "datePublished": "2022-03-31T11:36:22+00:00",
    "recipeYield": [
      "12"
    ],
    "prepTime": "PT15M",
    "cookTime": "PT50M",
    "totalTime": "PT65M",
    "recipeIngredient": [
      "2 1/4 cups / 270 g rye flour or all-purpose flour",
      "1 1/2 cups / 300 g granulated sugar",
      "3/4 cup plus 1 tablespoon / 65 g cocoa powder",
      "1 1/2 teaspoon / 8g baking powder",
      "1 1/2 teaspoon / 7 g baking soda",
      "1/2 teaspoon fine grain salt",
      "2  eggs",
      "Scant 1 cup milk",
      "1 teaspoon vanilla extract",
      "1/3 cup / 80 g unsalted butter, melted & cooled",
      "2/3 cup / 160 ml hot coffee",
      "2 cups / 225 g confectioners’ powdered sugar",
      "1/8  + teaspoon fine grain salt",
      "1 1/2 teaspoon vanilla extract",
      "3 tablespoons tahini",
      "3 tablespoons buttermilk, milk, or oat milk"
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "Preheat the oven to 350°F / 180°C with a rack in the center. Butter and flour a 9-inch / 8-cup bundt pan, or equivalent*. See head note.",
        "name": "Preheat the oven to 350°F / 180°C with a rack in the center. Butter and flour a 9-inch / 8-cup bundt pan, or equivalent*. See head note."
      },
      {
        "@type": "HowToSection",
        "name": "Make the cake batter:",
        "itemListElement": [
          {
            "@type": "HowToStep",
            "text": "Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk together the eggs, milk, and vanilla extract. Mix in the melted butter. Pour the wet mixture over the dry ingredients and stir until uniform. Add the coffee and stir until the batter is smooth. Pour the batter into your prepared pan and bake for 45-50 minutes, or until a cake tester comes out clean. Leave the cake to rest for ten minutes, and turn out onto a rack to cool completely.",
            "name": "Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk together the eggs, milk, and vanilla extract. Mix in the melted butter. Pour the wet mixture over the dry ingredients and stir until uniform. Add the coffee and stir until the batter is smooth. Pour the batter into your prepared pan and bake for 45-50 minutes, or until a cake tester comes out clean. Leave the cake to rest for ten minutes, and turn out onto a rack to cool completely."
          }
        ]
      },
      {
        "@type": "HowToSection",
        "name": "Make the icing:",
        "itemListElement": [
          {
            "@type": "HowToStep",
            "text": "Whisk together the powdered sugar, salt, vanilla extract, and tahini. Add 2 tablespoons of the buttermilk, and stir until smooth and thick. Add another tablespoon, or so, if needed to get the icing to a consistency you like - not so thick that it won’t spread down the cake, or so thin it runs right off. Somewhere between.",
            "name": "Whisk together the powdered sugar, salt, vanilla extract, and tahini. Add 2 tablespoons of the buttermilk, and stir until smooth and thick. Add another tablespoon, or so, if needed to get the icing to a consistency you like - not so thick that it won’t spread down the cake, or so thin it runs right off. Somewhere between."
          },
          {
            "@type": "HowToStep",
            "text": "When the cake has cooled completely, slowly pour the icing over the cake, and allow it to set for ten minutes or so. If you have the cake on a cooling rack, set over a rimmed baking sheet, you can avoid any mess.",
            "name": "When the cake has cooled completely, slowly pour the icing over the cake, and allow it to set for ten minutes or so. If you have the cake on a cooling rack, set over a rimmed baking sheet, you can avoid any mess."
          }
        ]
      }
    ],
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": "4.38",
      "ratingCount": "16",
      "reviewCount": "3"
    },
    "review": [
      {
        "@type": "Review",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": "5"
        },
        "reviewBody": "I gilded the lily on this one.  I made the recipe with all rye flour but used buttermilk instead of milk, and I added mini chocolate chips to the batter.  And I poured 1/2 the batter into the bundt pan, then swirled in tahini, and poured on the rest.  It is delicious.",
        "author": {
          "@type": "Person",
          "name": "Lee Rosenthal"
        },
        "datePublished": "2020-08-09"
      },
      {
        "@type": "Review",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": "5"
        },
        "reviewBody": "Love your beautiful bundt cake and will have to give this a whirl just like commenter Kat did since the hubs is off of sweets for the duration.  I'll just have to eat it all by myself!",
        "author": {
          "@type": "Person",
          "name": "Janet"
        },
        "datePublished": "2020-07-15"
      },
      {
        "@type": "Review",
        "reviewRating": {
          "@type": "Rating",
          "ratingValue": "5"
        },
        "reviewBody": "I have several pounds of rye flour left over from my short-lived sourdough attempts, and it was great to find a sweet application for some of it.\r\n\r\nA half-recipe in a 9x5\" loaf pan took about 32 minutes at 350 in a countertop oven. The only odd thing was the instruction to stir the wet ingredients into the dry \"until uniform\". Maybe my rye is extra-thirsty, but it would have been like cookie dough if I'd mixed until all the dry ingredients were incorporated. I added the coffee early (and it needed a little more than the amount listed to achieve a thick batter). It didn't look like much in the pan, but it rose to be a normal-height cake layer.\r\n\r\nThe texture and flavor of the finished cake is fantastic. The tahini icing is an amazing combination with the chocolate, and a quarter recipe of it made plenty to drizzle. Thanks for such a great use of a whole grain flour!",
        "author": {
          "@type": "Person",
          "name": "Kat"
        },
        "datePublished": "2020-07-11"
      }
    ],
    "recipeCategory": [
      "Cake",
      "chocolate",
      "Dessert"
    ],
    "recipeCuisine": [
      "Baking"
    ],
    "keywords": "bundt cake, chocolate",
    "nutrition": {
      "@type": "NutritionInformation",
      "calories": "292 kcal",
      "carbohydrateContent": "51 g",
      "proteinContent": "8 g",
      "fatContent": "9 g",
      "saturatedFatContent": "4 g",
      "cholesterolContent": "112 mg",
      "sodiumContent": "323 mg",
      "fiberContent": "5 g",
      "sugarContent": "30 g",
      "servingSize": "1 serving"
    },
    "image": [
      "https://images.101cookbooks.com/CHOCOLATE-FUDGE-TAHINI-CAKE-h1.jpg?w=1200&auto=format",
      "https://images.101cookbooks.com/CHOCOLATE-FUDGE-TAHINI-CAKE-v.jpg?w=1200&auto=format",
      "https://images.101cookbooks.com/CHOCOLATE-FUDGE-TAHINI-CAKE-v.jpg?w=1200&h=1200&fp-z=2&fp-y=.5&fp-x=.5&fit=crop&crop=entropy"
    ]
  }
]