Chocolate Tahini Cake

One of the many reasons I love tahini is its incredible versatility. In baking, we often turn to familiar ingredients like butter and oil to create moist and flavorful cakes. However, using tahini is a game-changer as it truly adds a touch of magic to every bite.

When it comes to culinary pairings, some combinations are simply meant to be. One such divine union is the marriage of chocolate and tahini. Individually, they are beloved ingredients, each possessing its own unique allure. However, when combined, they create a symphony of flavors that is simply irresistible.

Craving more recipes with tahini? Check out my Tahini Swirl Brownies, Game-Changing Tahini Chocolate Cookies, and Tahini Bites.

Why You’ll Love This Recipe?

• Simple and accessible: With just a hand whisk, you can create a delectable treat without the need for heavy equipment like mixers or blenders. 
• Flavor: Tahini’s nutty undertones serve as the perfect companion to the rich flavors of chocolate. 
• Texture: Soft like a cloud.

Pro-Tips:

Use quality ingredients: Opt for high-quality tahini and other ingredients to enhance the flavor and texture of the cake.

Properly measure the ingredients: Accurate measurements are crucial for baking. 

Do not overmix the batter: Overmixing can lead to a dense cake. Mix the batter until the ingredients are just combined. 

Prepare the baking pan properly: Grease and flour the pan to prevent the cake from sticking.

Test for doneness: Insert a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it. If there is wet batter on the toothpick, continue baking for a few more minutes.

Allow the cake to cool properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Allowing it to cool completely before slicing ensures it retains its shape and prevents it from crumbling.

More Recipes You’ll Love 

Rugelach with Chocolate Filling

Date Syrup-Tahini Granola

Nostalgic Israeli Birthday Cake

Homemade Chocolate Tahini Spread

Chocolate Tahini Cake

Author Rachel

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Yield 12 slices

Print Pin Recipe

Description

Indulge your senses with the rich and irresistible fusion of two beloved flavors: chocolate and tahini.

Kosher, Parve or Dairy

Equipment

• Hand whisk
• Rubber spatula
• 9-Inch Fluted Tube Pan

Ingredients

• ▢ 3 large eggs
• ▢ 1 ½ cups (300 grams) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup (180 ml) canola oil
• ▢ 1 cup (240 ml) orange juice fresh/store-bough/from concentrate
• ▢ 2 cups (280 grams) all-purpose flour sifted
• ▢ 2 teaspoons baking powder sifted
• ▢ 3/4 cup (180 grams) tahini paste (raw tahini)
• ▢ 1 cup chocolate chips

For greasing the pan:

• ▢ 2-4 tablespoons of flour
• ▢ solid fat such as butter, margarine, or vegetable shortening.

Instructions

• Preheat your oven to 320°F/160°C.

Prepare the pan:

• Take a small amount of "fat" and spread it evenly over the entire inner surface of the pan. You can use your fingers, a pastry brush, or a paper towel to apply. Make sure to coat the bottom and sides thoroughly to prevent sticking.

  After greasing the pan, sprinkle a small amount of flour into it. Tilt and rotate the pan to distribute the flour evenly, covering the greased surfaces. The flour helps create a barrier between the batter and the pan, facilitating easy release once it's baked.

  Tap the pan gently or invert it and give it a few shakes to remove any excess flour. You want a thin, even coating that will prevent sticking without leaving a noticeable layer on the finished product.

The cake:

• Whisk (with a hand whisk) together the eggs, sugar, and vanilla extract. Mix vigorously until the mixture becomes light, pale, and foamy.
• Gradually add the oil and orange juice while whisking.
• Add the sifted flour and baking powder to the wet ingredients.
• Add the tahini and chocolate chip and mix just until everything is combined.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
• Place the cake pan in the preheated oven and bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.

Notes

Use quality ingredients: Opt for high-quality tahini and other ingredients to enhance the flavor and texture of the cake.

Properly measure the ingredients: Accurate measurements are crucial for baking. 

Do not overmix the batter: Overmixing can lead to a dense cake. Mix the batter until the ingredients are just combined. 

Prepare the baking pan properly: Grease and flour the pan to prevent the cake from sticking.

Test for doneness: Insert a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it. If there is wet batter on the toothpick, continue baking for a few more minutes.

Allow the cake to cool properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Allowing it to cool completely before slicing ensures it retains its shape and prevents it from crumbling.

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