SMALL CHOCOLATE TAHINI BUTTERCREAM CAKE

delicious chocolate cake with salty-sweet tahini buttercream, shaved chocolate, and sprinkles. A tiny chocolate tahini buttercream cake is excellent for 2-4 chocolate lovers!  

-½ c (60g) all purpose flour -¼ c (24g) dutch process cocoa powder -1 tsp (3.5g) baking powder -¼ tsp salt -2 tbsp (1oz) semi sweet chocolate chips -2 tbsp (30ml) prepared espresso -⅓ c (79ml) canola oil -⅔ c (134g) granulated sugar -1 (57g) large egg, -¼ c (61g) sour cream -¼ c (59ml) whole milk, 

INGREDIENTS

Preheat the oven to 350F (177C). Lightly spray and line the bottom of a 6" cake pan with parchment paper. Prepare the espresso according to the package directions.

INSTRUCTIONS

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Add the chocolate chips into the hot espresso. Sift the flour, cocoa powder, baking powder and salt into a medium sized bowl. Whisk until well combined with no lumps. In a large mixing bowl,

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Whisk the oil, sugar and egg until smooth and well combined. The mixture should be very smooth and pale yellow in color. Whisk in the sour cream until smooth and well combined.

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3

The mxiture will slightly resemble egg whites that have been whipped for a few minutes. In other words, the mixture should remain very smooth and will look very pale yellow. 

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4

Add the chocolate chips into the hot espresso. Sift the flour, cocoa powder, baking powder and salt into a medium sized bowl. Whisk until well combined with no lumps. In a large mixing bowl,

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 In this order, add the dry ingredients and milk to the wet: dry, milk, dry. Whisk each addition until just combined. A few flour or milk streaks is OK. While whisking, pour in the melted chocolate/espresso mix.

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Whisk everything until smooth, almost glossy and well combined. Pour the batter into a prepared 6X2 or 6X3 (preferred) cake pan. The batter will be runny, so this should be easy. 

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7

Cool the cake in the pan placed on a cooling rack for 10-15 minutes. Invert the slightly cooled cake onto the rack. The cake should easily slide out of the pan. 

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