From the corner kitchen
Dark chocolate tahini cake
Deep cocoa and sesame richness with a soft crumb for late afternoons. A little flaky salt makes the whole thing click.
Tested
+
repeatable
+
repeatable
The method
Make the plate.
01
Whisk flour, cocoa, baking soda, and salt. In another bowl whisk eggs, sugar, tahini, and milk.
02
Fold wet into dry until no dry streaks remain. Scrape into a lined cake pan.
03
Bake at 350°F for 35–42 minutes. Cool and finish with tahini drizzle and flaky salt.
Kitchen margin note
Leave room for the last squeeze.
Taste before serving. The final bit of acid, salt, or crunch is usually where the meal becomes yours.