CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING
Steps:
- 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.
CHOCOLATE FUDGE & TAHINI CAKE
A 100% rye flour version of Benjamina Ebuehi's Chocolate Fudge & Tahini Cake from The New Way To Cake. It's everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn't know I needed in my life until now.
Provided by Heidi Swanson
Categories Cake chocolate Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F / 180°C with a rack in the center. Butter and flour a 9-inch / 8-cup bundt pan, or equivalent*. See head note.
Nutrition Facts : Calories 292 kcal, Carbohydrate 51 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 323 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving
TAHINI CHOCOLATE CAKES
These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.
Provided by Florence Fabricant
Categories dessert
Time 40m
Yield 6 or more cakes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
- Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
- Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
- Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
- Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 46 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 113 milligrams, Sugar 40 grams, TransFat 1 gram
CHOCOLATE TAHINI FUDGE CAKE WITH CHOCOLATE TOPPING
Steps:
- Place all of the cake ingredients into a food processor and pulse until combined well and all of the dates have been broken down leaving no big chunks.
- Pour the mixture into a 15cm springform cake tin which has been lined on the bottom with baking paper to enable easy removal.
- Bake in a pre-heated oven at 180 degrees C for 45-50mins. Check with a skewer inserted into the centre of the cake that it comes out clean, indicating it is cooked through.
- Leave to cool for 15 minutes before using a sharp knife to go around the outside of the cake, easing it away from the tine, before tempting to remove it. Place on a cooling rack while you prepare the topping.
- Make a Bain-Marie (place a glass bowl over a small pan with an few inches of water in the pan and turn up the heat to medium). Add the chocolate square, tahini and coconut oil and allow to melt. Combine with a spoon before drizzling it over the cake.
- You can eat immediately or leave the topping to set hard - both are equally as delicious!
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