Best 6 Tahini Chocolate Cakes Recipes

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Tahini chocolate cakes are a delicious and decadent treat that can be enjoyed by people of all ages. Made with a combination of tahini, chocolate, and other flavorful ingredients, these cakes are a unique and satisfying dessert option. Whether you are looking for a special occasion cake or a simple snack, tahini chocolate cakes are sure to please. In this article, we will explore some of the best recipes for tahini chocolate cakes, providing you with all the information you need to create a delicious and memorable dessert. From classic recipes to more creative variations, we have something for everyone. So, let's get started on our journey to discover the best tahini chocolate cake recipes!

Let's cook with our recipes!

CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING



Chocolate Tahini Cake with Tahini Frosting image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

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

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.

TAHINI CHOCOLATE CAKES



Tahini Chocolate Cakes image

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

10 tablespoons/150 grams unsalted butter, plus more for greasing pans
1/3 cup/25 grams unsweetened cocoa, plus more for pans
3 tablespoons/27 grams sesame seeds
1/2 cup/60 grams all-purpose flour
Pinch of salt
5 1/2 ounces/165 grams 70 percent dark chocolate, in pieces
3 large eggs
1 cup/200 grams superfine sugar
5 tablespoons/100 grams tahini
Zest of 1 lime
Crème fraîche or ice cream, for serving

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

TAHINI CHOCOLATE CAKES



Tahini Chocolate Cakes image

Make and share this Tahini Chocolate Cakes recipe from Food.com.

Provided by hannahactually

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

10 tablespoons unsalted butter, plus more for greasing pans
1/3 cup unsweetened cocoa powder, plus more for pans
3 tablespoons sesame seeds
1/2 cup all-purpose flour
1 pinch salt
5 1/2 ounces 70% dark chocolate, in pieces
3 large eggs
1 cup superfine sugar
5 tablespoons tahini
1 lime, zest of
creme fraiche or ice cream, for serving

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 : Calories 610.5, Fat 44.2, SaturatedFat 22.9, Cholesterol 143.9, Sodium 81.5, Carbohydrate 56.3, Fiber 7.9, Sugar 33.7, Protein 11.7

CHOCOLATE-TAHINI FUDGE CAKE



Chocolate-Tahini Fudge Cake image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray or butter, for the pan
1 cup (224 grams) unsalted butter
1/2 cup (140 grams) tahini
4 ounces (113 grams) semisweet chocolate chips
1 3/4 cups (350 grams) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup all-purpose flour
Tahini Whipped Cream, recipe follows
Chocolate-flavored halva, crumbled, for topping
1 cup heavy cream, cold
1/4 cup powdered sugar
Pinch of kosher salt
1/4 cup tahini

Steps:

  • Place an oven rack in the middle position and preheat the oven to 300 degrees F.
  • Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
  • In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
  • Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
  • To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.

LEMON AND TAHINI DRESSING



Lemon and Tahini Dressing image

This tangy, rich tasting dressing is a nice change from sweet salad dressings. For a more casual meal, serve as a dip with cut-up fresh vegetables.

Provided by Bibi

Categories     Salad Dressings

Time 10m

Yield 8

Number Of Ingredients 8

4 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons water, or as needed
1 lemon, juiced
1 teaspoon lemon zest
½ teaspoon granulated garlic
½ teaspoon pink salt
¼ teaspoon freshly ground black pepper

Steps:

  • Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 3.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 154.6 mg

CHOCOLATE TAHINI SPREAD



Chocolate Tahini Spread image

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 25m

Yield 12

Number Of Ingredients 5

2 ounces dark chocolate, chopped
¼ cup extra-virgin olive oil
⅔ cup tahini
3 ½ tablespoons honey
½ teaspoon ground cinnamon

Steps:

  • Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
  • Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 10.7 g, Cholesterol 0.2 mg, Fat 13.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 15.7 mg, Sugar 7.3 g

Tips:

  • Use good quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
  • Make sure the tahini is well stirred before adding it to the cake batter. This will help to prevent the tahini from separating.
  • Do not overmix the cake batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Tahini chocolate cake is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate flavor is perfectly complemented by the nutty flavor of the tahini. This cake is sure to be a hit with everyone who tries it.

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