Chocolate Tahini Cake with Tahini Frosting and Tahini Caramel

Directions

FOR THE CAKE

1. Gradually add the dry ingredients to the wet and mix with a rubber spatula until just combined. Pour the batter evenly into the pans and smooth out the tops with a spatula.

2. Bake for 27-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool almost completely in their pans, then gently invert onto a cooling rack and let them cool the rest of the way.

For the Caramel

1. Add the sugar and water to a medium saucepan. Bring to a boil over high heat. Cook until the sugar is dissolved, but do not stir! Swirl the pan on the stove if you need to get it moving around.

2. Continue cooking, without stirring, until an amber-colored caramel forms, about 6-7 minutes.

3. Remove from the heat, and slowly & carefully stir in the cream, and continue to stir until smooth. Don’t worry if it bubbles and looks crazy at first – just keep stirring.

4. Once the cream is incorporated, add the butter, tahini, vanilla, and salt. Stir to combine until melted. Let cool completely.

For the Frosting

1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat butter on medium-high speed for 1-2 minutes or until lighter in color and fluffy. Add the tahini and beat for an additional 1-2 minutes. Lower the speed and add the powdered sugar, gradually. Once the powdered sugar is incorporated, raise the speed to high and add the vanilla, heavy cream, and salt and beat again for 2-3 minutes or until fluffy and fully combined.

2. If frosting seems too stiff, add another tablespoon of heavy cream and beat again to incorporate.

To Assemble

1. Place one layer on a serving plate or cake stand, and spread the top with a layer of the buttercream. Top with the second cake layer and spread top with another layer of the buttercream. Use the remaining buttercream to frost the sides of the cake. Use an offset spatula or bench scraper to smooth out the sides of the cake.

2. Pour the cooled tahini caramel over the cake and let it drip down the sides (you might not use it all, just use your desired amount!). Slice and serve!