Chocolate Tahini Cake with Tahini Frosting
Makes one 2-layer 8-inch (20 cm) cake or 24 cupcakes
A rich chocolate cake with tahini swirled into the batter, frosted with creamy tahini buttercream and finished with cinnamon and vanilla.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease and line the bottoms of two 8-inch (20 cm) cake pans or line 24 cupcake tins | |||||
| 350 g sugar | Whisk together dry ingredients | Stir wet into dry, whisk in boiling water | Pour into pans, bake 350°F / 175°C, 28–30 min | Cool in pans 10 min, turn out to cool completely | Layer cake with frosting, assemble & serve |
| 220 g flour | |||||
| 100 g unsweetened cocoa powder | |||||
| 1 1/2 teaspoons kosher salt | |||||
| 1 1/2 teaspoons baking powder | |||||
| 1 1/2 teaspoons baking soda | |||||
| 2 eggs | Whisk together wet ingredients | ||||
| 240 ml whole milk | |||||
| 1 tablespoon vanilla extract | |||||
| 60 ml flavorless oil | |||||
| 120 g tahini | |||||
| 180 ml boiling water | |||||
| 240 g unsalted butter, softened | Mix butter and tahini until creamy | Gradually add powdered sugar, mix to combine | Mix in salt, cinnamon, and vanilla | ||
| 120 g tahini | |||||
| 200 g confectioners' sugar | |||||
| 1/8 teaspoon salt | |||||
| 1/4 teaspoon cinnamon | |||||
| 1 1/2 teaspoons vanilla | |||||
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