Wednesday, September 9, 2020

Tahini Swirl Chocolate Fudge Sheet Cake

I can't preach enough about this cake!

This recipe is SO SIMPLE. It's what I call no risk, high reward baking!

To make this Tahini Swirl Chocolate Fudge Sheet Cake, all you need to do is mix the ingredients in one bowl, spread it into the pan and bake - it ALWAYS turns out moist and fudgy. 

For the frosting, it's NO FUSS.

We're making a chocolate glaze. That means no need to worry about having butter at room temperature for creaming, no sickly sweet powdered sugar mess all over the kitchen... just a silky smooth chocolate glaze swirled to perfection.

Why is this Chocolate Fudge Sheet Cake so special?

There's a special ingredient that makes the swirl so delicious and it's tahini! The rich nuttiness really transforms this into a sophisticated dessert and contrasts the sweetness to make it super irresistible.

I mean, you could just top it with a milk chocolate ganache and cover it in sprinkles - that would be so much fun! Or, you can go with this bi-coloured swirl and make it a bit fancy.

What if you don't have tahini?

If you don't have tahini (or you don't like tahini), you could also use natural drippy almond butter or peanut butter!

Whichever icing you choose, I know that at least this fudgy chocolate sheet cake will become your favourite! It's such an easy sheet cake to make and you can easily double it to feed a crowd.


Tahini Swirl Chocolate Fudge Sheet Cake

makes about 9 servings


¾ cup (105g) all-purpose flour

½ cup (42g) cocoa powder

½ tsp baking soda

½ tsp baking powder

½ tsp salt

2 large eggs, at room temperature

1 cup (200g) granulated sugar

1 tsp (5ml) pure vanilla extract

¼ cup (56g) unsalted butter

2 tbsp (30ml) sunflower oil

½ cup (118ml) buttermilk, at room temperature


White Chocolate Tahini Glaze:

2 oz (56g) pure white chocolate

1 ½ tbsp (22ml) 35% whipping cream

1 tbsp (15ml) tahini


Milk Chocolate Glaze:

4 oz (113g) pure milk chocolate

3 tbsp (45ml) 35% whipping cream

pinch of salt


Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.


Sift flour, cocoa powder, baking soda and baking powder into a medium bowl. Add salt and whisk to blend well.


Whisk together eggs with  sugar in a medium bowl until pale and thick. Mix in vanilla. Stir in melted butter and oil. Gradually whisk in half of the dry ingredients until just combined. Whisk in buttermilk. Mix in remaining dry ingredients until evenly incorporated. Do not over-mix.


Spread the batter into prepared pan and bake for 25-30 minutes until it springs back when pressed gently and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before glazing.


For the White Chocolate Tahini Glaze, combine chopped white chocolate with cream in a small saucepan over very low heat. Stir until melted and smooth. Remove from heat and stir in tahini. Let stand until thick and spreadable.


For the Milk Chocolate Glaze, combine chopped milk chocolate with cream and a pinch of salt in a small saucepan over very low heat. Stir until melted and smooth, then let stand until it cools down a bit but is still runny. Pour over cooled cake and spread it out. Spoon the white chocolate ganache randomly on top and swirl it through with a skewer. Cover  and refrigerate until set, then serve.

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