Tahini Date Chocolate Cake

Tahini Date Chocolate Cake

Rich chocolate cake gets nutty depth from tahini and natural sweetness from pureed dates.

Total 2 hr Makes 8 slices Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Sesame, Dairy

This cake blends cocoa with toasted sesame tahini and date puree for a moist, dense crumb that needs less refined sugar than a typical layer cake. A tahini glaze on top echoes the batter's nutty flavor, making this suited for afternoon coffee or a lighter dessert after a rich meal.

Ingredients

  • 1 1/2 cups pitted dates, chopped
  • 1 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup tahini
  • 1/3 cup neutral vegetable oil
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup tahini
  • 2 tablespoons honey
  • 2 tablespoons whole milk
  • 2 tablespoons sesame seeds, toasted

Method

  1. Place the chopped dates in a bowl and pour the boiling water over them. Let stand until softened, about 15 minutes, then puree with the liquid until smooth using a blender or immersion blender.

  2. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

  3. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

  4. In a large bowl, whisk the tahini, oil, and brown sugar until smooth. Add the eggs one at a time, whisking well after each, then whisk in the vanilla extract and the date puree.

  5. Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Fold in the chocolate chips.

  6. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 38 to 42 minutes.

  7. Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and turn it out onto the rack to cool completely, about 1 hour.

  8. Whisk together the tahini, honey, and milk until smooth and pourable, adding a bit more milk if needed to reach a drizzling consistency.

  9. Drizzle the tahini glaze over the cooled cake and sprinkle with the toasted sesame seeds. Slice into 8 wedges to serve.

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    Tahini Date Chocolate Cake

    This cake blends cocoa with toasted sesame tahini and date puree for a moist, dense crumb that needs less refined sugar than a typical layer cake. A tahini glaze on top echoes the batter's nutty flavor, making this suited for afternoon coffee or a lighter dessert after a rich meal.

    2 hr 8 slices 410 cal

    Ingredients

    • 1 1/2 cups pitted dates, chopped
    • 1 cup boiling water
    • 1 1/2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1/2 cup tahini
    • 1/3 cup neutral vegetable oil
    • 2/3 cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup semisweet chocolate chips
    • 1/3 cup tahini
    • 2 tablespoons honey
    • 2 tablespoons whole milk
    • 2 tablespoons sesame seeds, toasted

    Method

    1. 1

      Place the chopped dates in a bowl and pour the boiling water over them. Let stand until softened, about 15 minutes, then puree with the liquid until smooth using a blender or immersion blender.

    2. 2

      Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

    3. 3

      Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

    4. 4

      In a large bowl, whisk the tahini, oil, and brown sugar until smooth. Add the eggs one at a time, whisking well after each, then whisk in the vanilla extract and the date puree.

    5. 5

      Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Fold in the chocolate chips.

    6. 6

      Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 38 to 42 minutes.

    7. 7

      Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and turn it out onto the rack to cool completely, about 1 hour.

    8. 8

      Whisk together the tahini, honey, and milk until smooth and pourable, adding a bit more milk if needed to reach a drizzling consistency.

    9. 9

      Drizzle the tahini glaze over the cooled cake and sprinkle with the toasted sesame seeds. Slice into 8 wedges to serve.