Creamy Tahini Chocolate Cake
A delightful blend of rich chocolate and nutty tahini, this cake is perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup tahini
- 1 cup milk
Tahini Frosting
- 1/2 cup unsalted butter softened
- 1/4 cup tahini
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and tahini until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat together softened butter and tahini until smooth. Gradually add powdered sugar, mixing until fluffy. Add milk to reach desired consistency.
- Once the cake is completely cooled, spread the tahini frosting evenly over the top. Use a spatula to create decorative swirls on the frosting if desired.
Serving
- Slice the cake into 8 servings. Serve with a cup of coffee or a glass of milk for a delightful treat.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep refrigerated for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Avoid overmixing to keep the cake light. Frosting can be chilled to firm up if it becomes too soft.
Ingredient Substitutions: Use coconut sugar instead of granulated sugar for a less refined option. Almond milk can replace regular milk for a dairy-free version.
How to Serve: Pair with coffee or milk. Add a scoop of vanilla ice cream for an indulgent touch.
Storage & Freshness: Store in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
Make-Ahead Tips: Prepare the cake a day in advance and store unfrosted. Frost before serving for best texture.
Ingredient Substitutions: Use coconut sugar instead of granulated sugar for a less refined option. Almond milk can replace regular milk for a dairy-free version.
How to Serve: Pair with coffee or milk. Add a scoop of vanilla ice cream for an indulgent touch.
Storage & Freshness: Store in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
Make-Ahead Tips: Prepare the cake a day in advance and store unfrosted. Frost before serving for best texture.