Tahini Chocolate Cake with Coconut Chocolate Mousse frosting. Great recipe for Tahini Chocolate Cake with Coconut Chocolate Mousse frosting. #chocolate Now a days kids love chocolate cakes very much. So to add some nutritional value to the chocolate cake is really a good idea. Using Tahini or white sesame olive oil paste in the batter.
This tahini coconut flour cake is an easy and healthy refined sugar-free and gluten-free snack cake with chocolate buttercream! But the real star of the show is the gorgeous tahini buttercream frosting. I love using sweet potatoes to make a luxuriously rich, creamy and naturally sweet dairy-free buttercream. You can have Tahini Chocolate Cake with Coconut Chocolate Mousse frosting using 20 ingredients and 21 steps. Here is how you achieve it.
Ingredients of Tahini Chocolate Cake with Coconut Chocolate Mousse frosting
- It’s 140 gram of all purpose flour.
- You need 100 gram of granulated sugar, powdered.
- It’s 200 gram of condensed milk.
- You need 1 tsp of baking powder.
- It’s 1/2 tsp of baking soda.
- It’s 1/4 cup of oil.
- You need 1/4 cup of milk.
- Prepare 30 gram of coco powder.
- Prepare 1 tsp of Vanilla essence.
- It’s of White sesame paste with 1 tbsp olive oil 1/4 cup.
- You need of For mousse:.
- It’s 200 gram of dark chocolate compound.
- You need 100 gram of non dairy whipped cream.
- It’s 250 gram of coconut milk cream.
- It’s 4 tbsp of icing sugar.
- It’s 1 tsp of vanilla essence.
- Prepare of For decoration:.
- You need of Chopped roasted nuts.
- You need bag of Piping.
- Prepare of Star nozzle.
I've used this trick to make a chocolate buttercream and a peanut butter buttercream , so was keen to experiment with new flavours. Then add half of the chocolate frosting to the center of the top cake. Next, spread the remaining coconut frosting on top of the chocolate frosting. Finally, use a piping bag to pipe the remaining chocolate frosting around the cake and decorate.
Tahini Chocolate Cake with Coconut Chocolate Mousse frosting step by step
- Sieve together all purpose flour, baking powder, baking soda 3 times..
- In a big bowl take condensed milk, vanilla, milk, oil, and powdered sugar and beat until fluffy. Will take some time..
- Add the dry ingredient into wet ingredient..
- Mix with rubber spatula very gently..
- Divide the batter into 2 parts..
- In one part mix tahini paste and in another part mix coco powder..
- Preheat oven at 180C for 10 minutes..
- Start pouring batter in a greased loaf pan. Pour randomly..
- Make some patterns with a toothpick..
- Bake 25-30 minutes in a preheated oven at 180C..
- After baking cool it on a wire rack..
- For the chocolate mousse:.
- Heat the non dairy whipped cream until bubbles appear on top..
- Pour this cream on chopped chocolates and melt the chocolates completely..
- Refrezerate for 2 hours..
- After 2 hours bring it out and beat it with electric beater..
- Take coconut milk in a large and chilled bowl and whip it for 10 minutes or until stiff peaks form..
- Now add the icing sugar, vanilla essence and beat again for 2 minutes..
- Now add the chocolate ganache in this whipped coconut cream and mix well..
- Mix and beat with a beater and refrezerate..
- Now cover the Tahini cake with this coconut chocolate mousse and decorate according to your choice..
Add few raw pecan halves to decorate on top. Refrigerate For the cupcakes, whisk together the almond meal, coconut flour, cocoa powder, stevia, baking soda, salt, and espresso powder in a medium bowl. Whisk together the egg, maple syrup, "milk", oil, and vanilla in a small bowl. Pour almond milk into the tahini mixture, and then add vanilla extract. Home » Latest » Cakes » Sheet and Snack Cakes » Tahini Sheet Cake with Chocolate Fudge Frosting.
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