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One-bowl Tahini Chocolate Cake

Servings 24 cm round cake pan
Author נטלי


For tahini chocolate cake:

  • 3 large eggs
  • 120 ml. (1/2 cup) vegetable oil
  • 70 grams (1/3 cup) raw tahini paste
  • 200 ml. (1 cup) sour cream
  • 180 ml. (3/4 cup) milk
  • 200 grams (1 cup) sugar
  • 70 grams (3 1/2 tbsp.) honey
  • Pinch of salt
  • 70 grams (1/2 cup) cocoa powder
  • 210 grams (1 1/2 cups) all-purpose flour
  • 10 grams (2 tsp.) baking powder
  • 100 grams (1/2 cup) dark chocolate chips

For the chocolate ganache:

  • 100 grams dark chocolate
  • 125 ml. (1/2 cup) whipping cream


  • Halva strings


  1. Preheat oven to 170c degrees and grease the pan.
  2. In a large bowl whisk eggs, oil, tahini, sour cream, milk, sugar, honey and salt until mixture is smooth.
  3. Add cocoa powder, flour and baking powder and stir just until the mixture is smooth and chocolatey.
  4. Pour the batter into the pan and sprinkle over chocolate chips.
  5. Bake for about 35-45 minutes or until set and a toothpick inserted in the cake comes out with moist crumbs.
  6. Cool slightly at room temperature.
  7. Chocolate ganache: chop the chocolate and put in a bowl.
  8. Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
  9. Pour the ganache over the cake and let cool completely in the refrigerator.
  10. When the cake is completely cold extract it from the pan and garnish with halva strings at the top.

Recipe Notes

  • Keep the cake in a closed container in the refrigerator for up to 4-5 days.
  • Serve the cake warm or at room temperature.
  • You can decorate the cake with chopped walnuts.