I’m a turd.
Molly has been singing, nay, operatically belting out the praises of tahini for years now. And I was still just a supermarket-homous-munching Canadian idiot with a little bit of tahini uncertainty. I loved the sound of the addition of tahini, but I hadn’t yet incorporated tahini into my desserts. So when Molly’s already-beloved cookbook Molly On The Range rolled onto my doorstep last week and I saw the ding-dong-beautiful photo of a dark chocolate cake with a thick layer of tahini buttercream punched out into the cutest mini cakes, I knew what I was making (well that, and SCHNITZEL BAO!)
The chocolate tahini cake is indeed a fantastically unique flavour. I was licking the spatula for the batter while putting my pans in the oven – tahini incorporates marvellously with chocolate. Then, iced with the tahini frosting with vanilla, a teensy dash of cinnamon and a pinch of sea salt, and it becomes this terribly crave-able thing.
I had everything in my pantry except a fresh jar of tahini – I actually blast through tahini quite heavily because I make this “glory bowl dressing” that I literally dump onto salad piles or brown rice bowls in an attempt to eat healthily. But, after reading Molly’s book, I realized the crunked-up tahini I had been buying all these years was NOT up to snuff. So I walked over to my favourite Triple A market (it has a lot of things Whole Foods has but it looks like someone took a giant dusty shit in the store – i.e., they don’t care one doodad about keeping aisles neat and tidy or “facing” their products – it’s a somewhat grungy green grocer but they have lots of organic produce) and eyed the tahini shelf and chose what I thought looked the most Molly-approved, a jar of Cortas from Lebanon!
This chocolate tahini cake! I was snacking on the cake trimmings with thick globs of the frosting while photographing the cake and I was trying to think of when I first came across Molly on the inter web – I believe it was on my pal Melanie’s blog You Are My Fave. I was like, who is this hilarious little rascal making this beautiful food?? Also, part Asian too?!! SOLD! (Some Asians (me!) tend to get excited when they meet other neat-o Asians.)
This cake is so chocolately, with the nutty infusion of sesame flavour, the frosting is creamy and extremely lickable, with a hint of cinnamon spice . I also added an extra pinch of fleur de sel sprinkled on top for a little sweet-and-salty.
Molly Yeh’s Chocolate Tahini Cake
ingredients
For the cake
- 1 3/4 cups granulated white sugar
- 1 3/4 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 1/4 cup flavourless oil, I used grape seed
- 1/2 cup tahini
- 3/4 cup boiling water
For the tahini frosting
- 1 cup unsalted butter, at room temperature
- 1/2 cup tahini
- 2 cups powdered icing sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons pure vanilla extract
instructions
Make the cake
- Preheat the oven to 350 degrees Farenheight. Grease and flour three 7-inch round 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.
- Divide batter evenly between cake pans and bake until a toothpick inserted into the center comes out clean, about 23-25 minutes.
- Let cakes cool completely before frosting.
Make the frosting
- In the bowl of 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 extract.
- Beat on high until fluffy, about one minute.
Assemble the cake
- Level any domes that might have baked up on your cake layers.
- Place the first cake layer cut-side-up on a cake board or plate.
- Using an offset spatula, fill the layer with tahini frosting; add the second layer, cut-side-down, on top.
- Fill the second layer with frosting and add the final layer, cut-side-down, on top.
- Frost the entire exterior of the cake and use a cake smoother to smoothe, if desired.
- Place cake in freezer to chill for 12-15 minutes to set the frosting.
- Remove cake from freezer and frost a final layer of frosting, using a cake smoother if desired.
- Optional: add a final sprinkle of fleur de sel and decorate with edible flowers or fresh berries!
Terri @FoodMeanderings
Wow – tahini icing! Never would have thought…I put tahini in other baking, but never once considered icing!I certainly have to give this a try!
Lyndsay // Coco Cake Land
Terri, awesome you’ve already used tahini in your baking! It has such a distinct and nutty flavour and I’m excited to use tahini more! ^__^
Justine @ JustineCelina.com
Lyndsay, this is the coolest idea! I LOVE tahini but like you I have yet to venture into using it in baking or anything that’s not savoury (I also make some mean tahini-based sauces and dressings!). This post has officially planted the chocolate-and-tahini pairing in my head and I’m excited to see what happens with it! I’ll be sure to let you know if my creations do end up making the blog. :) Thanks for introducing us to Molly’s blog (it’s gorgeous!) for the inspiration and for the ridiculously cute photos!
Lyndsay // Coco Cake Land
Oooh I’d love to hear your tahini sauces/dressings! It is a strangely delicious pairing, yes let me know if you try it! And glad to introduce you to Molly’s blog!! xo
Justine @ JustineCelina.com
There are a couple already on the blog! ;)
http://justinecelina.com/roasted-sweet-potato-fries-with-lemon-tahini-sauce/
You may be particularly interested in this one… the dressing is a gorgeous pink shade! :)
http://justinecelina.com/new-year-detox-salad-with-pink-tahini-dressing/
Marie
I also zoomed in on this recipe during my first browse of the book! It sounded so intriguing and appealing. I’ve used tahini in savoury dishes, but it never even crossed my mind to spread it on my morning toast, or incorporate it in desserts! Yet, when you think about it, it makes perfect sense. I’m happy you gave it a try and loved it, this gives me further confidence that I absolutely NEED to make this cake. Loved reading your review of the book, and your pictures look amazing!!
Lyndsay // Coco Cake Land
The book is really so approachable as far as making the recipes! Thanks Marie for the kind words, can’t wait to see your version of this! xo
Sara @ Cake Over Steak
I own Molly’s book (obvs), but I’m still so excited to read everyone else’s posts about it and see what they made and what they think of it. Now you’ve got me craving this tahini cake so hard!!! I think I’m with you where I’ve only recently started to come around to the wonderfulness of tahini and maybe playing with it in a dessert. Hopefully this one makes it to my kitchen soon.
Lyndsay // Coco Cake Land
Nice!! Wish I could send you a slice!! Yes I love reading how everyone interprets the recipes in the book too!!! xo
Dylan
What beautiful photography! I have never seen tahini in a dessert before but it makes sense to me now. Also, I particularly like the flower decoration giving the pop of color.
Anne-Marie
I love molly yeh! But now i believe you-will bake with tahini this weekend!! Thanks for the reinforcement!!