Chocolate cake with fluffy tahini frosting and salted caramel

Based on 6 ratings
Sponsored

Difficulty

Easy 👌
45
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
100 g unsweetened cocoa powder
50 g tahini
¼ tsp flaky sea salt
200 g flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground nutmeg
eggs
350 g sugar
150 ml vegetable oil
250 ml espresso
460 ml heavy cream
20 g unsalted butter
1 tsp vanilla extract
1½ tsp whipped cream stabilizer
unsalted butter (for greasing)
black sesame seeds (for garnish)
Metric
Imperial

Utensils

  • oven
  • parchment paper
  • springform pan (8 in.)
  • bowl
  • kitchen machine with paddle (e.g. Bosch OptiMUM)
  • pot (small)
  • rubber spatula
  • kitchen machine with whisk (e.g. Bosch OptiMUM)
  • pastry brush

Nutrition per serving

Cal
588
Protein
8g
Fat
38g
Carb
54g

Step 1/4

Preheat oven to 180°C/350°F. Grease a springform pan and line the bottom with parchment paper. Mix flour, baking powder, baking soda, salt, cocoa powder, and ground nutmeg in a bowl. Beat eggs with some sugar in a kitchen machine until fluffy, approx. 5 min. Slowly pour in the oil and most of the espresso then, spoon by spoon, add the dry ingredients. Pour batter into the prepared pan and bake for approx. 40 – 50 min. or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool.
  • 200 flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 100 unsweetened cocoa powder
  • ½ tsp ground nutmeg
  • 2 eggs
  • 200 sugar
  • 150 ml vegetable oil
  • 200 ml espresso
  • unsalted butter (for greasing)
  • oven
  • parchment paper
  • springform pan (8 in.)
  • bowl
  • kitchen machine with paddle (e.g. Bosch OptiMUM)

Preheat oven to 180°C/350°F. Grease a springform pan and line the bottom with parchment paper. Mix flour, baking powder, baking soda, salt, cocoa powder, and ground nutmeg in a bowl. Beat eggs with some sugar in a kitchen machine until fluffy, approx. 5 min. Slowly pour in the oil and most of the espresso then, spoon by spoon, add the dry ingredients. Pour batter into the prepared pan and bake for approx. 40 – 50 min. or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool.

Step 2/4

In the meantime, in a small pot over medium heat, caramelize some sugar. Once amber in color and completely melted, add some heavy cream and swirl the pan to combine. Use a rubber spatula to stir until a smooth caramel forms. Remove from heat and stir in the butter. Let cool slightly before adding flaky sea salt. Set aside.
  • 100 sugar
  • 60 heavy cream
  • 20 unsalted butter
  • ¼ tsp flaky sea salt
  • pot (small)
  • rubber spatula

In the meantime, in a small pot over medium heat, caramelize some sugar. Once amber in color and completely melted, add some heavy cream and swirl the pan to combine. Use a rubber spatula to stir until a smooth caramel forms. Remove from heat and stir in the butter. Let cool slightly before adding flaky sea salt. Set aside.

Step 3/4

To make the frosting, beat the remaining heavy cream with the remaining sugar, vanilla extract, and whipped cream stabilizer in a kitchen machine with whisk. Once fluffy, approx. 7 min., add tahini and whip just to combine.
  • 400 ml heavy cream
  • 50 sugar
  • 1 tsp vanilla extract
  •  tsp whipped cream stabilizer
  • 50 tahini
  • kitchen machine with whisk (e.g. Bosch OptiMUM)

To make the frosting, beat the remaining heavy cream with the remaining sugar, vanilla extract, and whipped cream stabilizer in a kitchen machine with whisk. Once fluffy, approx. 7 min., add tahini and whip just to combine.

Step 4/4

Loosen the cake from the springform pan and brush with remaining espresso. Spread the top with the tahini frosting. Drizzle over the caramel sauce and sprinkle with black sesame before serving. Enjoy!
  • 50 ml espresso
  • black sesame seeds (for garnish)
  • pastry brush

Loosen the cake from the springform pan and brush with remaining espresso. Spread the top with the tahini frosting. Drizzle over the caramel sauce and sprinkle with black sesame before serving. Enjoy!