Chocolate Tahini Snack Cake
A one-bowl chocolate cake with a ribbon of tahini that turns toasty and fudgy in all the right places.
Steps
- 1
Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and brown sugar.
- 3
Add the buttermilk, oil, egg, and vanilla, then whisk until mostly smooth. Pour in the hot coffee or water and whisk again until the batter is glossy.
- 4
In a small bowl, stir the tahini with the honey or maple syrup until loosened.
- 5
Pour the batter into the prepared pan, then dollop the tahini mixture over the top and swirl it lightly with a knife.
- 6
Sprinkle with sesame seeds or flaky salt if using, then bake for 28 to 30 minutes until the center is just set.
- 7
Cool before slicing so the crumb settles and the swirl stays neat.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Serve it with barely sweetened whipped cream if you want the tahini flavor to feel even more dramatic.
- A few chopped dark chocolate pieces folded into the batter make the middle extra fudgy.
- If you do not have buttermilk, plain yogurt thinned with a splash of milk works fine here.
- This is one of those cakes that tastes even better on day two, when the tahini settles in a little more.