Chocolate cake with fluffy tahini frosting and salted caramel

Chocolate cake with fluffy tahini frosting and salted caramel

Based on 9 ratings

Difficulty

Easy 👌

Preparation

45 min

Baking

50 min

Resting

0 min

Ingredients

2Servings
20 g
unsweetened cocoa powder
10 g
tahini
tsp
flaky sea salt
40 g
flour
¼ tsp
baking powder
¼ tsp
baking soda
¼ tsp
salt
tsp
ground nutmeg
eggs
70 g
sugar
30 ml
vegetable oil
50 ml
espresso
92 ml
heavy cream
4 g
unsalted butter
¼ tsp
vanilla extract
tsp
whipped cream stabilizer
unsalted butter (for greasing)
black sesame seeds (for garnish)
MetricImperial

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

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How-To Videos

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

how-to-caramelize-sugar

How to caramelize sugar

Nutrition per serving

Cal588
Fat38 g
Protein8 g
Carb54 g
  • 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.
    • 40 g flour
    • ¼ tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • 20 g unsweetened cocoa powder
    • tsp ground nutmeg
    • eggs
    • 40 g sugar
    • 30 ml vegetable oil
    • 40 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.
    • 20 g sugar
    • 12 g heavy cream
    • 4 g unsalted butter
    • 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.
    • 80 ml heavy cream
    • 10 g sugar
    • ¼ tsp vanilla extract
    • tsp whipped cream stabilizer
    • 10 g 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!
    • 10 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!

  • Enjoy your meal!

    Chocolate cake with fluffy tahini frosting and salted caramel

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