Sieve together flour, baking powder, baking soda 3 times.
In a big bowl take condenced milk , powdered sugar, oil, milk, vanilla and beat for 5-8 minutes or until fluffy.
Add the dry ingredients into wet in batches.
Can use beater but only for 30 seconds. Rest should be done by hand.
Divide this into 2 parts.
In one part mix the white paste or tahini. In another part mix the coco powder.
Pre heat the oven at 180 C for 10 minutes.
Now start pouring batter in one greased loaf tin randomly.
Pour alternately, i.e. I spoon white batter and one spoon chocolate batter.
Make some patterns with toothpick at the top of the cake.
Bake at 180 C for 25 -30 minutes or until one toothpick comes out clean.
Now for the mousse....Heat non dairy whipped cream and bring it to boil.
Pour it on the dark compound.
They should melt properly.
Give it a good mix and put in freezer for 2 hours.
Take out the coconut cream off the freezer and beat with a beater until stiff peaks form.
Now add the icing sugar, vanilla and beat
again.
Now take out the chocolate from freezer and beat it. It will change color.
Now add the chocolate mousse into the beated coconut milk and beat again. Keep it in freezer.
Decorate your marble cake according to your choice.
Slice and enjoy Tahini Coconut mousse Dark Choco Marble cake.
