Chocolate Tahini Layer Cake with Salted Tahini Caramel

Directions

FOR THE CAKE

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans (or line bottoms with parchment paper).

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.

3. In a heatproof bowl, melt the chopped dark chocolate in 20–30 second bursts in the microwave (or over a double boiler) until smooth. Let cool slightly.

4. In a large bowl, whisk together eggs, sugar, and brown sugar until combined. Whisk in oil, melted chocolate, Soom Chocolate Sesame Spread, sour cream, and vanilla until smooth.

5. Add the flour mixture and the buttermilk/coffee in turns to the wet ingredients. Mix in about a third of the flour, then half the buttermilk and coffee, another third of the flour, the rest of the buttermilk and coffee, and finally the last of the flour. Stir gently each time just until everything is blended in, careful to not overmix.

6. Divide the batter evenly between prepared pans and smooth the tops. Bake for 27–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool almost completely in their pans, then gently invert onto a wire rack to cool fully before frosting.

For the Caramel

1. Add sugar and water to a medium saucepan. Bring to a boil over high heat. Cook until the sugar dissolves, do not stir, but swirl the pan as needed.

2. Continue cooking, without stirring, until the mixture turns a deep amber color, about 6–7 minutes. Remove from heat and slowly (carefully!) whisk in the cream. The mixture will bubble vigorously. Keep stirring until smooth.

3. Add butter, tahini, vanilla, and salt. Stir until melted and incorporated. Let cool completely before using.

For the Frosting

1. In the bowl of a stand mixer fitted with a paddle attachment, beat softened butter on medium-high speed for 1–2 minutes, until pale and fluffy.

2. Add tahini and beat another 1–2 minutes. Lower speed and gradually add powdered sugar. Once incorporated, raise speed to high and add vanilla, heavy cream, and salt. Beat 2–3 minutes until light and fluffy. If frosting is too stiff, beat in an extra tablespoon of heavy cream.

To Assemble

1. Place one cooled cake layer on a serving plate or cake stand. Spread the top with buttercream.

2. Add the second cake layer and spread buttercream on top.

3. Use remaining buttercream to frost the sides (this recipe makes enough for a semi-naked style). For a fully frosted cake, double the buttercream recipe.

4. Pour cooled tahini caramel over the top, letting it drip down the sides (you may not need all of it). Slice and serve!