Delicious chocolate and tahini cake from social media sensation Eitan Bernath's book Eitan Eats the world - The Jewish Chronicle

Ingredients

• Makes: 1 x 20cm round cake
• Preparation: 20 minutes
• Cooking: 20 - 25 minutes
• Ingredients:
• For the crumble topping:
• 105g plain flour
• 50g light brown sugar
• 1 tsp ground cinnamon
• ½ tsp kosher salt
• 55g cold unsalted butter, cut into cubes
• 2 tbsp well-stirred tahini
• 1 tsp pure vanilla extract
• 100g crumbled halva
• For the cake:
• 210g plain flour
• 40g unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 150g granulated sugar
• 2 large eggs, at room temperature
• 60g whole milk
• 60g sour cream
• 105g vegetable oil
• 70g well-stirred tahini
• 118g boiling water
• To serve (optional)
• 100g chopped dark chocolate
• 1 tbsp sesame seeds