For the chocolate cake and halva:
4 eggs
½ cup oil
⅓ cup quality halva, crumbled
¾ cup sour cream or seltzer
½ cup milk or soy milk
1 cup sugar
3 tablespoons honey
Pinch of salt
½ cup quality cocoa powder
5.3 oz (150 g) bittersweet chocolate,  finely chopped
1½ cups flour
1 tsp baking powderFor the vanilla frosting:
1 cup heavy cream or non-dairy whipped topping
2 teaspoons confectioners’ sugar
½ vanilla bean pod, scraped

  1. Preheat oven to 350°F (180°C).
  2. Prepare the cake. In a large bowl, mix together eggs, oil, halva, sour cream, milk, sugar, honey, and eggs, until a uniform batter is formed.
  3. Add cocoa powder, chopped chocolate, flour, and baking powder and mix again until a uniform batter is formed.
  4. Pour batter into oiled individual muffin tins or single round pan, and bake for 45-50 minutes. Let cakes cool and release from pans.
  5. Prepare the frosting. In the bowl of an electric mixer, combine heavy cream, confectioners’ sugar, and contents of vanilla bean. Whip until stiff peaks form. Spread onto cakes and refrigerate until serving.


Yield: 15 individual cakes or one round 9-inch cake


For more great recipes, check out this weeks issue of Whisk by Ami