Chocolate Tahini Cake with Tahini Frosting

Ingredience

FOR THE CAKE

1 ¾ cups sugar

1 ¾ cups flour

1 cup unsweetened cocoa powder

1 ½teaspoons kosher salt

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

2 large eggs

1 cup whole milk

1 tablespoon vanilla extract

¼ cup flavorless oil

½ cup tahini

¾ cup boiling water

FOR THE FROSTING

1 cup ROOM TEMP unsalted butter

½ cup tahini

2 cups powdered sugar

⅛ teaspoon kosher salt

¼ teaspoon ground cinnamon

1 ½ teaspoons vanilla extract

Pokyny

FOR THE CAKE

Preheat the oven to 350°F.

Grease and line the bottoms of two 8-inch cake pans or one 13 x 9- inch baking dish.

In a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda.

In a medium bowl, whisk together the eggs, milk, vanilla, oil, and tahini.

Add the wet ingredients to the dry ingredients and stir to combine.

Whisk in the boiling water.

Pour the batter into the cake pans or baking dish.

Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28 minutes for round cakes and 32 minutes for a sheet cake.

Let cool in the pans or dish for 10 minutes and then remove to a rack to cool completely. Meanwhile, make the frosting.

FOR THE FROSTING

In a stand mixer fitted with the paddle attachment, mix together the butter and tahini until creamy.

Gradually add the powdered sugar and mix to combine.

Mix in the salt, cinnamon, and vanilla.

For a layer cake, level the round cakes and stack them with a layer of frosting between them. Frost the top and sides of the cake.

For a sheet cake, spread the frosting on top and cut into squares, or chill in the refrigerator until the frosting is firm and use a biscuit cutter to cut into mini cakes.

Poznámky

From: ‘Molly on the Range’ by Molly Yeh