Chocolate Cake with Tahini Frosting 

A small chocolate cake topped with a salty sweet tahini buttercream, shaved chocolate and chocolate sprinkles. This 6 inch cake is perfect for serving 2-4 people. 

Preheat the oven to 350F (177C). Lightly spray and line the bottom of a 6" cake pan with parchment paper. Prepare the espresso and mix the chocolate chips into the hot espresso. 

Step 1:  

Sift the flour, cocoa powder, baking powder and salt into a medium sized bowl. Whisk until well combined with no lumps.

Step 2:  

In a large mixing bowl, whisk the oil, sugar and egg until smooth and well combined. Whisk in the sour cream until smooth and well combined.

Step 3:  

In this order, add the dry ingredients and milk to the wet: dry, milk, dry. Whisk each addition until just combined.While whisking, pour in the melted chocolate/espresso mix. Whisk everything until smooth, almost glossy and well combined.

Step 4:  

Pour the batter into a prepared 6X2 or 6X3 (preferred) cake pan. The batter will be runny. Bake at 350F (177C) on the center rack of the oven for 35-40 minutes. Cool the cake in the pan placed on a cooling rack for 10-15 minutes. Remove from the pan to cool completely.

Step 5:  

In a stand mixer beat butter until light and fluffy, about 4-5 minutes. On the lowest speed, beat in the tahini with butter until well combined. Beat in the powdered sugar, vanilla extract and salt on low-medium speed until well combined.

Step 6:  

Apply a light crumb coat the the completely cooled chocolate cake. Chill the cake in the fridge for 15-20 minutes. Apply a thicker final layer of buttercream to the cake as desired.  Top with chocolate shavings and/or chocolate sprinkles.

Step 7:  

Get the recipe by clicking on the button below!