| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the pans
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup whole milk
- 1/2 cup tahini
- 1/4 cup flavorless oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 3/4 cup brewed coffee, at room temperature
- 2 cups (4 sticks) unsalted butter, softened
- 1 cup tahini
- 4 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely.
- For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners’ sugar and mix to combine. Mix in the vanilla, cinnamon and salt.
- Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1343 |
| Total Fat | 84 g |
| Saturated Fat | 35 g |
| Carbohydrates | 143 g |
| Dietary Fiber | 9 g |
| Sugar | 105 g |
| Protein | 16 g |
| Cholesterol | 172 mg |
| Sodium | 756 mg |
Reviews
Originally made this recipe from her cookbook and thought the chocolate needed bumping up. Here she changed out the water from the cookbook for coffee. Now I think it is quite perfect.
Amazing chocolate cake!! Easy to make and has a unique taste, it’s super moist. Frosting has a nutty flavor.
Made the recipe exactly as directed except for two changes: used buttermilk instead of milk, and used half brown sugar and half white. Turned out amazing! The subtle taste of tahini in the cake is mindblowing!
Molly,
I love your show! I’ve made a bunch of the recipes already and every recipe has turned out great!
This cake surprised me how good it was! It’s a “unique” twist and addictive in a good way. I used vanilla tahini frosting for the middle filling and followed the brick kitchen sheet cake version of 1/2 cup of unsweetened cocoa powder for the outer frosting.
I also added a milk wash for moistness – whole milk, pinch of cinnamon and unsweetened coco powder.
Everyone loved the cake!
Nice moist cake!
Love the frosting… Soo good!
Amazing! Best if made a day or two in advance. Everyone I’ve offered it to has requested me to make it for special occasions.
Fantastic! The cake is moist and delicious without being too sweet (I used dark cocoa). I made it in a sheet pan and halved the frosting, which was plenty. The frosting is delicious and the combination incredible. It freezes well, too.
Loved this cake! The tahini added a certain something – you can’t put your finger on it but the cake is elevated because of it. Big hit with the family – so yummy and moist
I made it today is was super easy. I am not sure how I feel about it . It reminds me of eating hummus not sure if I like that for my cake