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–+ servings
Chocolate cake with layers of tahini frosting and chocolate ganache.
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Chocolate Tahini Cake

This decadent Chocolate Tahini Cake is unbelievably soft and fluffy with layers of creamy vanilla tahini frosting and silky chocolate ganache.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Servings: 16 slices
Author: Naomi Andres

Equipment

  • 9x9-inch baking pan
  • mixing bowls
  • measuring cups & spoons
  • electric handheld mixer
  • silicone spatula
  • whisk

Ingredients

For the Batter:

  • ½ cup salted butter * softened
  • 1 ¼ cups granulated white sugar
  • 1 ¾ cups all-purpose flour (227 grams)
  • 6 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cold water
  • 1 teaspoon instant coffee granules
  • 2 eggs
  • 3 tablespoons neutral-flavored cooking oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract

For the Ganache:

  • ⅓ cup heavy whipping cream
  • ½ cup semisweet chocolate chips

For the Frosting:

  • ¼ cup salted butter * softened
  • ½ cup tahini *
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (confectioners sugar)
  • 2-3 tablespoons milk

Instructions

  • Preheat the oven to 350℉. Grease a 9X9-inch baking pan with non-stick spray or butter.
  • In a large mixing bowl using an electric mixer, cream together the softened butter and white sugar for 1 minute. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix at low speed until the mixture resembles sand and no lumps of butter and sugar mixture remain.
    ½ cup salted butter, 1 ¼ cups granulated white sugar, 1 ¾ cups all-purpose flour, 6 tablespoons Dutch-processed cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • In a separate bowl, whisk together the cold water and instant coffee granules until dissolved. Add the egg, oil, vinegar, and vanilla and whisk until combined.
    1 cup cold water, 1 teaspoon instant coffee granules, 2 eggs, 3 tablespoons neutral-flavored cooking oil, 1 tablespoon white vinegar, 1 teaspoon vanilla extract
  • Add the combined wet ingredients to the butter/flour mixture and mix for 1 minute until smooth. Pour the batter into the prepared baking pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with only crumbs. Let the cake cool for at least 10 minutes before turning it out onto a wire rack to finish cooling.
  • While the cake is cooling down fully, make the ganache by heating the whipping cream in the microwave in a heat-safe bowl in 30-second increments until scalding. Add the chocolate chips and let stand for 1 minute before whisking until smooth. Let cool down to room temperature.
    ⅓ cup heavy whipping cream, ½ cup semisweet chocolate chips
  • Make the frosting by creaming together the softened butter and tahini until smooth. Add the powdered sugar and 2-3 tablespoons of milk. Turn the mixer up to high speed once the powdered sugar is incorporated, and whip the mixture for 2 minutes until fluffy.
    ¼ cup salted butter, ½ cup tahini, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar, 2-3 tablespoons milk
  • Slice the fully-cooled cake into 2 even layers. Spread half of the frosting on top of one layer, then gently place the second layer on top. Gently spread the remaining half of the frosting on top. Lastly, gently spread the cooled (but still spreadable) ganache on the very top.

Notes

  1. If you are using unsalted butter, add an additional ¼ teaspoon of salt to the batter and ⅛ teaspoon to the frosting.
  2. Be sure to buy pure tahini made from only roasted sesame seeds for this recipe. You don't want any added sugar or flavor in it.
Store assembled cake in an airtight container or covered well in the refrigerator for up to 3 days.