Tahini and Chocolate Chunk Cake

16 servings

prepPreheat oven to 350°F / 175°C
prepOil a 9-inch square baking pan and line with parchment, leaving 2-inch overhang on two sides
2 tablespoons / 30 ml vegetable or canola oil	Whisk oil, tahini, eggs, milk, sugar, vanilla	Transfer to pan, top, bake 350°F / 175°C, 25–30 min	Cool 10 min in pan, transfer to rack, cool completely
⅔ cup / 170 g tahini, well-stirred
1 large egg
1 large egg yolk
¾ cup / 180 ml whole milk
¾ cup / 150 g sugar
1 tablespoon vanilla extract
1½ cups / 192 g all-purpose flour	Fold in flour, baking powder, salt, chocolate, sesame seeds
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup / 115 g coarsely chopped semisweet chocolate
¼ cup / 30 g sesame seeds, toasted
2 tablespoons sugar
1 tablespoon sesame seeds, toasted

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