كيك الشوكولاتة

Whisk 2 room-temperature eggs with 1 and 1/4 cups sugar and 1 teaspoon vanilla until the mixture becomes creamy and light in color.

Add 1 cup vegetable oil and 1 cup buttermilk or yogurt or milk to the mixture and whisk until fully combined.

Sift 2 cups flour with 3/4 cup cocoa, 1 teaspoon baking soda, and 1 teaspoon baking powder, then gradually add them to the mixture and fold gently.

Add 1/2 cup hot water with dissolved instant coffee (optional) and mix until incorporated.

Grease a baking pan with tahini and pour the cake batter into it.

Bake the cake in the oven at 180°C (356°F) for about 45 minutes until done.

To prepare the syrup, combine 1/2 cup vegetable oil, 1 cup sugar, 1 cup milk, and 4 tablespoons cocoa in a saucepan, stir over low heat until the sugar dissolves and the mixture is smooth, then let it cool.

After removing the cake from the oven, poke holes in it using a fork or wooden skewer.

Pour the cooled syrup over the cake completely so it absorbs it all.

Make the ganache by mixing raw chocolate with melted cream or clotted cream and spread it over the top of the cake before serving.