Description
Three rich layers of moist chocolate cake layered with tahini buttercream and topped with chocolate tahini frosting.
Ingredients
- 1 cup Sugar
- ¾ cups Coconut Sugar Or Regular Sugar
- 1-¾ cup Whole Wheat Pastry Flour Or All-Purpose Flour
- 1 cup Cocoa Powder
- 1-½ teaspoon Salt
- 1-½ teaspoon Baking Powder
- 1-½ teaspoon Baking Soda
- 2 Eggs
- 1 cup Coconut Milk
- 1 Tablespoon Vanilla
- ¼ cups Oil (canola Or Coconut)
- ½ cups Tahini
- ¾ cups Boiling Water
- 1 Tablespoon Instant Coffee
- FOR THE TAHINI BUTTERCREAM:
- 1 cup Earth Balance Soy Free Buttery Sticks (or Real Butter), Room Temperature
- ½ cups Tahini
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla
- ¼ cups Cocoa Powder
Preparation
Preheat oven to 350°F. Grease 3 6-inch round cake pans or 2 8-inch cake pans. Set aside.
In a large bowl, whisk sugars, flour, cocoa, salt, baking powder and baking soda.
In a separate bowl, whisk eggs, coconut milk, vanilla, oil, and tahini until smooth. Add wet ingredients to flour mixture, mixing until just combined. Whisk in boiling water and instant coffee.
Divide batter into prepared cake pans and bake 25–28 minutes (35–40 minutes for 8-inch cakes), or until a toothpick inserted into the middle comes out clean.
Remove from oven and cool for 5 minutes. Remove from pan and cool completely on cooling racks.
To make the filling, beat buttery sticks (or real butter) on medium speed until light and fluffy, about 5 minutes. Add tahini and mix until combined. Add powdered sugar and vanilla, beating until smooth and fluffy.
Reserve ⅓ of the frosting for the filling. Mix cocoa powder into the remaining frosting.
To assemble the cake, place one layer on a cake stand. Spread half of the filling and top with second layer. Repeat and top with final layer. Use the chocolate frosting to cover the cake.
