The Delicious Crescent

Cake
2 Preheat oven to 350 ºF
3 Grease a 8½  x 4½ inch loaf pan and set aside. Line the bottom of the pan with parchment paper and if needed the sides of the pan as well.
4 Using a hand mixer, whisk tahini with oil. Add sugar, salt and beat it until the mixture is fluffy.
5 Add eggs, one at a time and continue to beat.
6 Sift the flour, baking powder and vanilla sugar into the mixture and stir it in gently.
7 Add just enough milk and gently whisk it into a mixture that has a slow dropping consistency. Do not overmix the batter.
8 Combine the marbling ingredients — cocoa, sugar and milk into a smooth paste and let it rest for a few minutes.  Then stir it with one-third of the cake batter.
9 Layer half of the plain vanilla cake batter into the greased cake pan. Add dollops of the chocolate colored mixture. Layer the remaining plain cake batter. Top with leftover chocolate batter.
10 Gently swirl a butter knife through the layers to create a marbling effect, but do not overdo it.
11 Bake in the center rack in a preheated oven for about [timer minutes=50]50 to 60 minutes[/timer] until a cake tester or toothpick inserted comes out clean, but with a few moist crumbs. Do not over-bake.
12 Remove the cake pan from the oven. Let it rest a [timer minutes=4]few minutes[/timer] and invert the cake from the baking pan onto a cooling rack and let it cool completely.
Tahini Chocolate Ganache
15 Melt the chopped chocolate bars in a microwave or over a double boiler. In a microwave-safe bowl heat it for 30 seconds initially, followed by 15 second increments, stirring in between, until smooth and melted.
16 Stir in 4 teaspoons of tahini and honey until it reaches smooth consistency.
17 Pour the ganache over the cake and spread it evenly.
18 Drizzle 2 teaspoons tahini over the chocolate icing and swirl it a bit to create a pattern.